Hello, I am Joana. Today, I will show you a way to make amy’s creme brulee recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Amy’s Creme Brulee Recipe
Amy’s Creme Brulee is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Amy’s Creme Brulee is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook amy’s creme brulee using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Amy’s Creme Brulee:
- Prepare 400 ml cream
- Take 5 egg yolks
- Prepare 3/4 cup brown sugar
- Get 1 vanilla bean - split and scrapped
Instructions to make Amy’s Creme Brulee:
- light grease 2 large or 4 small ramikins .
- Combine the cream and vanilla in a medium saucepan and bring just to boil , then leave to infuse for 15 minutes , meanwhile lightly beat the egg yolks and half the sugar until well combined . After the 15 minutes , strain infused cream over the beaten yolk mixture and whisk briefly to blend then return to same cleaned saucepan and stir over low heat until custard thickens enough to coat the back of a spoon .
- Pour into prepared ramikins cover and refrigerate for at least 4 hours or until set .
- just before serving , remove from the fridge and place into a baking tray full of cold water and ice . sprinkle surface of each brulee generously with remaining sugar and place under a hot grill until sugar melts and starts to caramelise making a shiny crust on top , or use a kitchen blow torch to brown and caramelise the top , let cool and set for couple of minutes serve cold with fresh fruit if desired . enjoy . :-) .
- NOTE : the top should have a slightly hard crust but when cracked the custard under should be smooth and silky .
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