Creme Brulee - by Ng Mee Teng

Creme Brulee
4 nos Egg Yolk

50g Castor Sugar
200 ml Milk
200 ml Heavy Cream ( I use Paul Thickened Cream)
1 tsp Vanilla Extract or 1 vanilla pod

1. Beat (A) till thick & fluffy. Set aside.
2. Heat (B) till it reach 50 Celsius.
3. Add milk mixture into (A) in few batches with wooden spoon.
4. Lastly add (C).
5. Strain the mixture before pouring into ramekins. Wrap the top of ramekins with aluminium foil.
6. Steam bake at 120 Celsious for 50 mins.
7. Once done, remove fr oven & discard the aluminium foil. Let it cool.
8. Cover the top with cling film & chilled for at least 2 hr. Best to leave it overnight.
9. Remove fr fridge for 15 mins before browning.
10. Sprinkle castor sugar (approx 1/2 tsp) on top & use the torch to crystalise the sugar in circular mode.
11. Serve immediately.

Fiona Lau

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