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Crème Brûlée | Babish Culinary Universe's Recipe Transcription

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Ingredients

  • sugar : 2 cups
  • Vanilla beans (for vanilla sugar) : 1 piece
  • Fresh cream : 2 cups
  • Vanilla beans (for fabrics) : 1 piece
  • egg yolk : 6 pieces
  • Sugar (for charring) : Appropriate amount

Time required

60minutes

Procedure

  1. 1) Make vanilla sugar 00:25

    In a food processor, add sugar and vanilla bean seeds and mix well.
    Put it in a storage container with the pod.

  2. 2) Make the dough 01:19

    Put 70g of vanilla sugar, cream and vanilla beans in a pan, heat with stirring over low heat, remove from heat and leave for 15 minutes.

  3. 3) Make custard cream and bake 02:03

    Add 2 to the yolk little by little to smooth and pour into a small container.
    Set in a deep bowl filled with hot water, bake in an oven at 150 ° C for 25-40 minutes, cool at room temperature, and then refrigerate.

  4. 4) Burn sugar 03:51

    Sprinkle sugar on the surface of the dough, boil it with a burner, and refrigerate for 45 minutes.

Point

Converted at 300 ° F = 150 ° C.
Since a large amount of vanilla sugar can be produced, it is recommended to put it in a storage container and use it for other dishes.
For vanilla beans, make a cut with a kitchen knife and use a spoon to scrape off the seeds inside.
When mixing the dough, apply a wet cloth to the bowl to prevent slipping.
Prepare a container of your choice for the dough.
After cooling the dough at room temperature for about 1 hour, wrap it and refrigerate for 4 hours or more.
Refrigeration time is not included in the required time.

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