Crème Brûlée

Silky Baked Vanilla Cream topped with a cruchy layer of Caramel is what makes this Simple French Dessert so Elegant and Delicious. In this recipe we will also learn how to make a crunchy caramel layer without a blowtorch so you can easily make it at home Like.Share and Subscribe! My French Pastry Masterclass https://www.udemy.com/course/fundamen... FOLLOW ME: Instagram:   / peaceful_baking   #ASMR #cremebrulee #peacefulbaking Timecodes 0:00- Intro 0:20- Preparing the Custard 1:41- Baking the Custard 3:08- Making the Caramel Layer without Blow Torch 3:55- Brulee The Custard 5:10- Final Custard Recipe Egg Yolks: 3 Caster Sugar: 40 grams (3 tablespoons) Cream: 225 grams (1 cup) Milk: 75 grams (1/3 cup) Vanilla Paste/Essence: 1 teaspoon For Brulee: Caster Sugar: 30 grams (2 tablespoons) Instructions 1. Whisk the Yolks with the caster sugar for 30 seconds until combined 2. Heat the Cream and the Milk and pour over the yolk mixture and whisk for 20-30 seconds. Dont Overwhisk as we don't want air bubbles 3. Whisk in 1 Tsp of Vanilla Paste and Pour in a glass through a sieve 4. Pour in a Ramekin and put the Ramekins in a deep dish and cover halfway through with boiling water 5. Bake for 30-40 Mins at 160C/320F 6. Take the Ramekins out of the water and cool it down at Room Temperature for 1 Hour and Refrigerate Overnight. Can be Stored in the Fridge for upto 4 days and Brulee while serving 7. To Brulee the custard without torch make a dry caramel and pour on top 8. To Brulee with a torch make a thin layer of sugar and caramelise and repeat again to have a nice layer of crunchy caramel