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Crème brûlée
| prepPreheat oven to 100°C / 210°F and verify temperature with thermometer | |||||
| 1 cup / 250 ml whole milk | Heat milk, cream & vanilla to boil, cool 10–15 min | Temper yolks with warm milk mixture, sieve into ramekins | Bake 100°C / 210°F, 45–60 min until set with slight wobble | Cool to room temperature, chill 2+ hrs (overnight best) | Top with brown sugar, caramelize with torch, broiler or flambé |
| 1 cup / 250 ml heavy whipping cream (35% fat content) | |||||
| 1 tbsp / 15 g pure vanilla extract (or 1 vanilla bean, split & scraped) | |||||
| 4 large egg yolks | Whisk egg yolks with granulated sugar until pale | ||||
| ⅓ cup plus 2 tbsp / 75 g granulated white sugar | |||||
| ¼ cup / 50 g brown sugar (for caramelization) | |||||
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