Creme brulee
Introduction:
Production steps:
Step 1: prepare 7 yolks, about 120g
Step 2: add 60g sugar to the yolk
Step 3: pour 750g light cream into another pot (I poured 20g more, so I put 20g less milk)
Step 4: add another 250g of milk
Step 5: add the remaining 60g sugar
Step 6: pour 100g cream mixture into the egg liquid and stir well (this is to make the cream boil and pour it into the egg liquid without turning into egg soup)
Step 7: bring the cream mixture to a boil
Step 8: pour the boiling cream mixture into the egg liquid and stir quickly
Step 9: filter it
Step 10: load the mold
Step 11: put into the oven, upper 150 ° and lower 200 ° water bath method, bake for 20 minutes
Step 12: complete
Materials required:
Egg yolk: 140g (7 pieces)
Milk: 250g
Light cream: 750g
Sugar: 120g
Note: I do the weight is relatively large, you can halve the weight
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Fa Shi Dun Dan
Creme brulee
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