Creme Brewlee

I'm a professionally trained savory chef but I do love making a good cru00e8me bru00fblu00e9e. I'm professionally trained in burning stuff and I do too love a cru00e8me bru00fblu00e9e. You take two cups of cream. I take two cups of cream. Pinch of salt, vanilla. Pinch of salt, vanilla. Bring that up to a simmer and let that steep in there. Bring that up to a simmer and whisk around with the liqueur spoon. Five egg yolks, a half cup of sugar. Five egg yolks, a half a cup of sugar. Got cream a little bit at a time. If you add it too much at once it will scramble. Very slowly we'll pour the hot cream into the eggs a little bit at a time. Ramicans and put that in a dish with boiling water halfway up. The mixture into ramicans and boiling water halfway up. Bake at 325 for 40 minutes until it wiggles Bake at 325 for 40 minutes. It's only been 20 minutes. Why is it looking so brown? Set overnight and then top with some sugar and either blow torch it to caramelize or place under a broiler for about a minute or two. Set overnight and top with sugar. Torch it till it's a little bit charred. It's called brulee. It's actually so smooth and creamy you don't even taste that brown stuff on top. The bitterness serves as a contrast. It's really easy to make. 9. 2 out of 10. All right, thank you.