While Creme Brulee #healthyfood #dietketo #breakfast #food

While Creme Brulee appears to be an extravagant and troublesome pastry, it's in reality entirely simple to make. Truth be told, you just need four fixings to make this formula: egg yolks, sugar, substantial whipping cream, and some vanilla concentrate. That is it!

This formula makes four servings, yet you can without much of a stretch cut it down the middle to simply make two. What's more, on the off chance that you don't have a little light to caramelize the sugar on the highest point of this sweet, I'm likewise sharing how to cook it in your stove.

To make this crème brûlée, begin by setting a pot of water to bubble while you're setting up the blend. The water will be utilized for a water shower to cook them in, which I'll clarify somewhat later on.

This Easy Creme Brulee is made with only four fixings and highlights a rich custard base with a fresh caramelized garnish.

Also try our recipe CORN DOG MUFFINS #healthyfood #dietketo #breakfast #food

INGREDIENTS

• 6 large egg yolks
• 1/3 cup (70 grams) granulated sugar
• 2 cups (480 ml) heavy whipping cream
• 1 and 1/2 teaspoons pure vanilla extract
• 2 tablespoons (25 grams) granulated sugar (for the topping)

INSTRUCTIONS

1. Preheat oven to 325°F (163°C). Place a large pot of water on the stove to boil.
2. In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.
3. Pour the heavy whipping cream in a medium-sized saucepan and heat over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat and stir in the vanilla extract.
4. Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there's a thin layer of foam on top of the mixture, you can skim this off with a spoon at this point.
5. Strain the mixture through a fine mesh strainer, then evenly distribute between four 6-ounce ramekins.
6. Pour the boiling water into an 8-inch square baking pan (or larger pan if you prefer) about 1/3 of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, add a little more boiling water to the pan.
7. Carefully place the baking pan in the oven. Bake at 325°F (163°C) for 35-45 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.
8. Once chilled, blot the tops of each custard with a paper towel to remove any excess moisture. Sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1-2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.

Read more our recipe Mini Sweet + Savory Phyllo Cup Appetizers #healthyfood #dietketo #breakfast #food

Source : bit.ly/2ZGv2Ai