Diploma in Advanced Culinary Arts | Baking & Patisserie 382 Yield: 2 - 4 portions Ingredients Method 1. Whisk sugar and egg yolk with a hand whisk in a mixing bowl. 2. Gently heat cream and milk together (up to about 55-60° C), do not boil. 3. Pour heated cream on sugar egg mixture while continuously mixing. 4. Strain into ramekins and bake on water bath (on shallow water) at 100° C for 35-45 minutes or until firm in the centre. 5. Chill for 2-3 hrs. 6. Just before serving, sprinkle generous amount of caster or a thinner layer of demerara sugar on the surface, clean the side of the dish and caramelize the sugar layer using a blow torch. 7. Decorate with berry or a piece of Madeline or leave as it is and serve immediately. Crème Brulee Egg yolk 60 g Whipping cream 135 ml Milk 65 ml Sugar 35 g Vanilla extract 1 tsp Finish Caster/Demerara Sugar A/R
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