It may sound funny but this recipe only makes 3 Crème brûlée (but for something this rich, it’s can be good not to make many). I got this recipe from ....................... The book filled with a lot of dessert recipes that not hard to make like easy
Mont Blanc, pumpkin pudding, cupcake, blanc- manger, and etc. All come in small portions, but I still have a question when thinking about the number, why for 3? Most of the recipes will make even number (2, 4, 6 or for 1), this is odd. Anyway, I make them today and I think this can be one for you, one for me and the other one is mine too.
Milk 45 g
Sugar 15 g
Heavy cream 200 g
Egg yolks 45 g
Sugar 20 g
Vanilla pod 1/6
Brûlée Sugar: light brown sugar 20 g
Granulate sugar 10 g
Preheat the oven to 130°C.
Place the milk and sugar (15g), vanilla (scrap the bean out) and 50 g of the cream into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, pour the remaining cream in the saucepan (to lower the temperature) and whisk to combine discard the vanilla pod.
In a medium bowl, whisk together 20 g sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 3(7 to 8-ounce) ramekins.
Place the ramekins into a large cake pan lined with paper towel. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 25 minutes then lower the temperature to 120°C and bake for another 30 minutes. Remove the ramekins and refrigerate for at least 2 hours (or up to 3 days).
Remove the crème brûlée from the refrigerator. Mix 2 type of sugar together and divide them equally among the 3 dishes and spread evenly on top. Put the crème brûlée under the hot grill (or using a torch) melt the sugar and form a crispy top.