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MiniGnocchi OP t1_j6b5cyh wrote

I'm in a Vanilla group on Facebook, got this recipe from one of the members. Only thing I changed was that I used vanilla sugar! Was extremely easy and delicious - next time I will do multiple layers of the torched sugar.

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2 cups heavy cream

1/3 cup granulated sugar

Pinch salt

5 egg yolks

1 tsp vanilla paste

Heat cream, sugar and salt together in small sauce pan until boiling. Remove from the heat and very slowly whisk into the egg yolks to temper them. Strain through a fine mesh sieve and stir in the vanilla paste. Pour into ramekins and place into a baking dish. Carefully pour boiling water into the baking dish to come up about ⅔ the way of the ramekins. Bake 300°F/150°C until just set but still jiggly in the middle. Time depends on how large your ramekins are. The short fluted one should take about 20-25 minutes. Larger ramekins or 4oz mason jars will take more like 30-35 minutes. Carefully remove from oven and remove from water. Let cool room temperature before refrigerating for at least 2 hours. Spoon about 1 tbsp of sugar onto the surface and rotate around to fully cover, pouring out excess. Use a blowtorch to caramelize the sugar, let set a few minutes. Use a spoon to very satisfyingly crash through the crust.

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Golestandt t1_j6cown9 wrote

For creme brulee I love 2 parts granulated sugar, 1 part brown sugar. Mix and apply as you described. Torch. Then repeat again while the caramel is still sticky. You get a nice thin, spoon shattering crunch. The brown sugar is for flavor and dark color, and white sugar is for spread and crunch.

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MiniGnocchi OP t1_j6d5ou6 wrote

We had 1 ramekin left over - definitely doing it this way tonight! Thank you 😄

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CloudDweller182 t1_j6chk46 wrote

I have done it a few times also. Mi biggest issue is that i fill the cups 2/3 full and then they drop to like 1/2 full by the time i take out of oven.

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HanzoXHanzo t1_j6cmsl3 wrote

You could be cooking at too high of a temperature too. The lower the temperature the gentler the bake. But obviously if you have a big ramekin filled up most of the way, cooking at like 220-250F is going to take forever for them to set. But that's why creme brulee ramekins are wide and shallow. Quicker cooking at lower temperature, and a higher ratio of caramel to custard.

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buenowayno69 t1_j6d7gua wrote

And the most important part is to take it out when you think it's slightly underdone!

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