creme brulee

I make it whenever I have leftover yolks from macarons.

total ingredients

• yolks
• 240ml 30% cream
• 38g sugar
• vanilla
• salt

ingredients by use case & order

• 3 yolks
• 240ml 30% cream
• 38g sugar
• vanilla
• salt

120°C 35 min water bath

how to

1. Mix the sugar and yolks until the sugar dissolves.
2. Add in a sprinkle of salt, the cream and vanilla.
3. Mix until homogenous. Pour out into ramekins.
4. For 35 minutes at 120°C. May vary depending on how much custard there is in the ramekins and your oven

sources

Adam Ragusea's no-torch creme brulee.