Giant Crème Brûlée

Name: Giant Crème Brûlée
Cuisine: French
Ingredients: 12 eggs; 250 grams sugar; 2 vanilla beans; 1 liter double cream; 3 tablespoons brown sugar; blackberries; raspberries; blueberries; mint leaves

Serves 1

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Giant Crème Brûlée

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Serves 1

Directions

1Crack 12 eggs, separating the yolks from the whites, and place the yolks in a large bowl.
2Add 250 grams of sugar to the egg yolks.
3Mix the egg yolks and sugar until well combined and the sugar is dissolved.
4Pour 1 liter of double cream into a pan.
5Split 2 vanilla beans lengthwise and scrape out the seeds.
6Add the vanilla beans and seeds to the cream in the pan.
7Stir the cream and vanilla mixture.
8Place the pan on the stove and heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
9Strain the heated cream mixture into the bowl with the egg yolk and sugar mixture.
10Stir the mixture until it is smooth and well combined.
11Pour the mixture into a measuring cup for easy transfer.
12Pour the crème brûlée mixture into a baking dish.
13Use a kitchen torch to remove any bubbles from the surface of the crème brûlée mixture.
14Place the baking dish in a larger baking tray.
15Add hot water to the baking tray, creating a water bath around the crème brûlée dish.
16Carefully transfer the baking tray with the crème brûlée to a preheated oven at 140°C.
17Bake until the crème brûlée is set but still slightly wobbly in the center.
18Remove the crème brûlée from the oven and let it cool completely.
19Refrigerate the crème brûlée for at least 4 hours, or preferably overnight, until thoroughly chilled.
20Sprinkle an even layer of brown sugar over the chilled crème brûlée.
21Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
22Garnish with fresh blackberries, raspberries, blueberries, and mint leaves.

Ingredients

12 eggs
250 grams sugar
2 vanilla beans
1 liter double cream
3 tablespoons brown sugar
blackberries
raspberries
blueberries
mint leaves

Equipment

bowlpanstrainerovenkitchen torchbaking traymeasuring cup

Giant Crème Brûlée

Serves 1

facebook.com

Giant Crème Brûlée

facebook.com

Serves 1

Directions

1Crack 12 eggs, separating the yolks from the whites, and place the yolks in a large bowl.
2Add 250 grams of sugar to the egg yolks.
3Mix the egg yolks and sugar until well combined and the sugar is dissolved.
4Pour 1 liter of double cream into a pan.
5Split 2 vanilla beans lengthwise and scrape out the seeds.
6Add the vanilla beans and seeds to the cream in the pan.
7Stir the cream and vanilla mixture.
8Place the pan on the stove and heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
9Strain the heated cream mixture into the bowl with the egg yolk and sugar mixture.
10Stir the mixture until it is smooth and well combined.
11Pour the mixture into a measuring cup for easy transfer.
12Pour the crème brûlée mixture into a baking dish.
13Use a kitchen torch to remove any bubbles from the surface of the crème brûlée mixture.
14Place the baking dish in a larger baking tray.
15Add hot water to the baking tray, creating a water bath around the crème brûlée dish.
16Carefully transfer the baking tray with the crème brûlée to a preheated oven at 140°C.
17Bake until the crème brûlée is set but still slightly wobbly in the center.
18Remove the crème brûlée from the oven and let it cool completely.
19Refrigerate the crème brûlée for at least 4 hours, or preferably overnight, until thoroughly chilled.
20Sprinkle an even layer of brown sugar over the chilled crème brûlée.
21Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
22Garnish with fresh blackberries, raspberries, blueberries, and mint leaves.