Creme brulee

Creme brulee

Introduction:

Production steps:

Step 1: prepare 7 yolks, about 120g

Step 2: add 60g sugar to the yolk

Step 3: pour 750g light cream into another pot (I poured 20g more, so I put 20g less milk)

Step 4: add another 250g of milk

Step 5: add the remaining 60g sugar

Step 6: pour 100g cream mixture into the egg liquid and stir well (this is to make the cream boil and pour it into the egg liquid without turning into egg soup)

Step 7: bring the cream mixture to a boil

Step 8: pour the boiling cream mixture into the egg liquid and stir quickly

Step 9: filter it

Step 10: load the mold

Step 11: put into the oven, upper 150 ° and lower 200 ° water bath method, bake for 20 minutes

Step 12: complete

Materials required:

Egg yolk: 140g (7 pieces)

Milk: 250g

Light cream: 750g

Sugar: 120g

Note: I do the weight is relatively large, you can halve the weight

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet