creme brulee
I make it whenever I have leftover yolks from macarons.
total ingredients
- 240ml 30% cream
- 38g sugar
- vanilla
- salt
ingredients by use case & order
- 3 yolks
- 240ml 30% cream
- 38g sugar
- vanilla
- salt
150°C 25 min water bath
how to
- Mix the sugar and yolks until the sugar dissolves.
- Add in a sprinkle of salt, the cream and vanilla.
- Mix until homogenous. Pour out into ramekins.
- Bake in a water bath for 25 minutes at 150°C. May vary depending on how much custard there is in the ramekins.
sources
Adam Ragusea's no-torch creme brulee.