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creme brulee


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Tempo de preparo

8 hour(s)


5 servings

Vinícius Fernandes

  • Ingredients
  • Recipe
  • Egg Yolks5 unit(s)
  • Extract/ paste/ vanilla bean to taste
  • Fresh cream400 g
  • Milk150 ml
  • Sugar150 g
  1. Boil the cream and add the vanilla, in my case I used the extract it is important to be sparing with the amounts so as not to overdo it.
  2. Mix the egg yolks and sugar and make a paste. Gradually add the cream and keep mixing well.
  3. Add the milk finally, mix and let it rest to lose the air bubbles.
  4. Distribute the liquid in medium molds / ramekins and place in a baking dish with water.
  5. Take it to the preheated oven at 160° and let it bake until it's firm around the edges and soft in the middle.
  6. Then let it rest in the fridge for 4 to 6 hours.
  7. To make the brulé, use a blowtorch at 90°, place a layer of sugar, torch the sugar until it forms a caramel and then place another layer and repeat the process, it is important to be careful that the sugar does not burn.

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