{"id":632,"date":"2024-03-23T18:31:37","date_gmt":"2024-03-23T18:31:37","guid":{"rendered":"https:\/\/www.grabthisrecipe.com\/?p=632"},"modified":"2024-03-23T18:31:37","modified_gmt":"2024-03-23T18:31:37","slug":"creme-brulee","status":"publish","type":"post","link":"https:\/\/www.grabthisrecipe.com\/index.php\/creme-brulee\/","title":{"rendered":"Cr\u00e8me Br\u00fbl\u00e9e"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 shallow 4-ounce oval ramekins<\/li>\n\n\n\n<li>5 large egg yolks<\/li>\n\n\n\n<li>3\/4 cup (150g) granulated sugar, divided<\/li>\n\n\n\n<li>3 cups (720ml) heavy cream or heavy whipping cream<\/li>\n\n\n\n<li>1\/2 teaspoon espresso powder (optional but recommended)<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1 and 1\/2 teaspoons pure vanilla extract<\/li>\n<\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>Preheat oven to 325\u00b0F (163\u00b0C).<br><br>Whisk the egg yolks and 1\/2 cup (100g) of granulated sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You\u2019ll need hot water to pour into the baking sheet for the water bath.)<br><br>Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1\/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don\u2019t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.<br><br>Place ramekins in a large baking pan. If you don\u2019t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1\/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.<br><br>Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they\u2019re done when an instant read thermometer registers 170\u00b0F (77\u00b0C).<br><br>Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.<br>Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)<\/p>\n\n\n\n<p>Source: <a href=\"https:\/\/sallysbakingaddiction.com\/creme-brulee\/\" data-type=\"link\" data-id=\"https:\/\/sallysbakingaddiction.com\/creme-brulee\/\">SallysBakingAddiction.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Directions Preheat oven to 325\u00b0F (163\u00b0C). Whisk the egg yolks and 1\/2 cup (100g) of granulated sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You\u2019ll need hot water to pour into the baking [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":633,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[23],"class_list":["post-632","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-egg"],"_links":{"self":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts\/632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/comments?post=632"}],"version-history":[{"count":1,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts\/632\/revisions"}],"predecessor-version":[{"id":634,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts\/632\/revisions\/634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/media\/633"}],"wp:attachment":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/media?parent=632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/categories?post=632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/tags?post=632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}