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Creme Brulee


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Just making some creme anglaise for creme brulee.


Preheat water bath to 80 degs c

6 4 oz (125ml) glass canning jars with lids

Fine mesh sieve

Propane or butane torch

  • 1 Cup (250ml) whole milk
  • 2/3 cup (150 ml) whipping or thick (35%) cream
  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp granulated sugar
  • 1 to 1 1/2 teaspoon vanilla extract (depending on your personal taste for vanilla)
  • 1/4 cup granulated sugar divided
  1. In a small saucepan combine milk and cream. Bring to simmer, stirring over medium heat. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, egg, 2 tbsp sugar and vanilla extract. Very gradually whisk in milk. Strain through fine mesh into a measuring cup
  3. Pour equal amounts into jars leaving clearance of 1 cm at top.   Wipe jar rims clean to ensure good seal. Tighten snug with finger tips (to allow air to escape as it expands in the heat, if too tight glass may explode. Immerse level in the water bath and cook for 50 minutes.
  4. Remove jars from water bath and let cool for 20 to 30 minutes, Refrigerate for 1 hour or up to 3 days


SCALE UP You can double or triple this recipe with more jars

Ideally use new jars that have not been previously heat stressed.  I do not  but when they break I will get new one. 

Bring the along desert to a dinner party along with your torch and be a dessert hero.


Uncooked custard , prepare through step 2, transfer to a airtight container, cover and refrigerate for up to 2 days , proceed with step 3

Cooked custard, Prepare  through step 4, Refrigerate for up to 3 days, Proceed with step 5.  This what I do, Make on  a Friday and then it is good for the weekend desserts.






Edited by Justin
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