Had a lonely day in the kitchen trying to use up leftover egg yolks from previous macaron making. There were a lot of recipes that required egg yolks but the one that sounded most appealing was creme brulee… plus it required little ingredients and I had most of them already :) me so lazy
Had 8 egg yolks total. So I did a recipe and a third… awkward
In their little ramekins in a water bath. bloop bloop
Torched with some sugarrr
And topped with blurrberrrers
Recipe was from Allrecipes
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar (I didn’t use this… just regular white sugar)
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.