Actually! This is a fundamental recipe for making Crème Brûlée, a scrumptious French vanilla custard with a caramelized sugar crust on prime. This recipe yields roughly 4 servings.
Components:
1 cup (240 ml) heavy cream
1 cup (240 ml) entire milk
4 giant egg yolks
1/2 cup (100g) granulated sugar
1 vanilla bean or 1 teaspoon pure vanilla extract
Further granulated sugar for caramelizing (about 1-2 tablespoons)
Directions:
Preheat your oven to 325°F (163°C). Place 4 ramekins in a baking dish.
In a saucepan, warmth the heavy cream and entire milk over medium warmth.
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