Published by bbdeveloper on 07 Sep 2022

Crèmes Brûlée

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Made With MARIGOLD HL

Milk (Plain)

Ingredients

200ml MARIGOLD HL Milk (Plain)

200ml whipping cream

2 pcs large egg yolks

4 tbsp caster sugar

4 tsp caster sugar (for brûléeing the top)

Method

1

Preheat oven to 150°C. Bring a small kettle of water to a boil to prepare for water bath.

2

Whisk egg yolks and sugar together. Set aside.

3

Heat MARIGOLD HL Milk (Plain) and whipping cream in a saucepan over medium heat. Remove from heat once it begins to simmer.

4

Remove about a quarter of warm MARIGOLD HL Milk (Plain) and cream, and whisk into the egg yolks slowly. Keep whisking so that the yolks do not scramble. In a slow and steady stream, pour and whisk the egg yolk mixture back into the warm milk and cream.

5

Place 4 ramekins in a large baking pan. Strain and pour custard into the ramekins. Fill the pan with the hot water until about two-thirds of the way up the side of the ramekins. Bake for 30-35 mins in the oven until the edges are set and centers are a little jiggly.

6

Cool the ramekins on a wire rack before chilling on the refrigerator for at least 4 hours.

7

Sprinkle about 1 teaspoon of sugar all over the surface of the chilled custards. Caramelise the sugar with a kitchen torch and serve immediately for best enjoyment.