Easy but delicious Crème Brûlée | Cracking the caramelised top скачать в хорошем качестве

Easy but delicious Crème Brûlée | Cracking the caramelised top

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below. ▶ Crème Brûlée ◀ Quantity: 4 x 90ml ramekins Heavy Cream 200g Milk 100g Egg yolk 50g Sugar 35g Vanilla Bean 0.3 pod ① Add half the sugar, heavy cream, milk and vanilla seeds into a saucepan and heat it up to infuse the vanilla. ② Meanwhile, add the other half of the sugar to the egg yolk and whisk. ③ Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2 (tempering) ④ Pass it through a sieve and pour it into the ramekins. ⑤ Bake in a water bath/Bain-marie at 135℃ for 35mins (baking time would be longer for larger ramekins) ⑥ Always, sprinkle sugar and sugar torch it just before serving. *If you do not have a blowtorch, you can caramelize the sugar (watch the link:    • How a pastry chef makes CARAMEL | Easy & F...  ) and pour it on top of the chilled crème brûlée. How to store: Never freeze crème brûlée. Keep in the fridge up to 3 days. --------------------------------------------------- ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Silicone Mat: Silpat Perforated Silicone Mat (Mesh): Silpat Handmixer: Luxel or Tornado Hand Blender: Bamix ★SUBSCRIBE to my Channel★    / @hanbitcho   ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★   / sugarlane.korea   ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #cremebrulee #pudding #sugarlane #조한빛 #슈가레인