Best Creme Brulee Base Recipe

1. 1

   ["Start cream on medium low", "Whisk yolks and sugar together", "When cream barely starts to simmer, stir and set aside, you want the cream hot enough to melt the sugar when you add it to the egg but not hot enough to cook the egg, this is a very temperamental process, temper the cream into the egg very slowly, no scrambled eggs! Add vanilla", "Whisk all this together until the sugar is dissolved, making sure to get any clumps of sugar from the side of the bowl.", "Ladle foam from the top of the custard, strain", "Add to ceramic custard dish, equal amounts to ensure even cooking", "Wrap air tight, steamer-15 minutes then turn, cook until custard just sets", "Places in fridge immediately making sure to poke hole in each top of film to let steam escape other wise they will over cook and the condensation will ruin the custard", "Allow at least 6 hours in fridge to set up", "Use ""raw"" sugar to brulee top"]

* Per serving · 4 servings · Values may vary.

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