{"product_id":"creme-brulee","title":"Creme Brulee","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 cups heavy cream\u003c\/li\u003e\n\u003cli\u003e1 vanilla bean pod\u003c\/li\u003e\n\u003cli\u003e5 egg yolks\u003c\/li\u003e\n\u003cli\u003e1\/2 cup granulated sugar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons granulated sugar for topping\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 325°F (165°C).\u003c\/li\u003e\n\u003cli\u003eHeat heavy cream with vanilla bean pod in a saucepan until it just begins to steam. Remove from heat and let steep for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eWhisk egg yolks with 1\/2 cup sugar until pale and thick, approximately 2 minutes.\u003c\/li\u003e\n\u003cli\u003eSlowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.\u003c\/li\u003e\n\u003cli\u003eStrain the custard through a fine-mesh sieve to remove any lumps or vanilla bean pieces.\u003c\/li\u003e\n\u003cli\u003ePour custard into ramekins, filling to about 1\/2 inch from the top.\u003c\/li\u003e\n\u003cli\u003ePlace ramekins in a water bath (bain-marie) with hot water reaching halfway up the sides of the dishes.\u003c\/li\u003e\n\u003cli\u003eBake for 20-25 minutes until the edges are set but the center still jiggles slightly when gently shaken.\u003c\/li\u003e\n\u003cli\u003eRemove from oven and refrigerate for at least 4 hours, preferably overnight.\u003c\/li\u003e\n\u003cli\u003eBefore serving, sprinkle 1 teaspoon of sugar evenly over each custard.\u003c\/li\u003e\n\u003cli\u003eUse a torch to caramelize the sugar until golden brown and crispy.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a kitchen torch for best caramelization results; keep the flame moving to avoid burning.\u003c\/li\u003e\n\u003cli\u003eTemper eggs slowly to prevent curdling when combining with hot cream.\u003c\/li\u003e\n\u003cli\u003eCustards can be made up to 2 days ahead; caramelize sugar just before serving.\u003c\/li\u003e\n\u003cli\u003eRamekins should be oven-safe ceramic or glass, typically 4-6 ounces each.\u003c\/li\u003e\n\u003cli\u003eThe center should jiggle like gelatin when done; do not overbake or custard will be rubbery.\u003c\/li\u003e\n\u003cli\u003eLet caramelized sugar cool for 1-2 minutes before serving to allow it to harden completely.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49528463196257,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Creme_Brulee.jpg?v=1792772529","url":"https:\/\/www.pantribot.com\/products\/creme-brulee","provider":"PantriBot","version":"1.0","type":"link"}