How to Plate Creme Brulee
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How to plate creme brulee

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pumpkin crème brûlée!this is THE dessert to make when you have leftover pumpkin puree from your fall baking. it’s a creamy pumpkin custard under a crunchy caramelized sugar layer. and if you’ve never made crème brûlée before - it’s seriously the easiest thing! #pumpkinspice #pumpkindessert #baking #fallbaking #cremebrulee #crèmebrûlée
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crème brûlée: • 2 1/4 c (510g) heavy cream • 1 vanilla bean • pinch of salt • 5 yolks • 1/3 c (67g) sugar scrape vanilla bean. heat cream, vanilla, and salt to just below boil. cut heat and let steep for 15 min. temper in yolks and sugar pour into ramekins. fill pan with hot water. bake at 300F for 35-40 min or until center has slight wobble. cool to room temp. chill overnight. brûlée
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Chocolate Creme Brulee Ingredients • 5 egg yolks, room temp • 1/3 cup sugar, I used a mocha flavored sugar • 2 cups heavy cream • 1 tsp vanilla bean paste • 2/3 semisweet chocolate, shaved 1/2 tsp instant espresso powder Preheat the oven to 350 degrees. You’ll need a 8x8 baking dish at least 2” deep and 4 ramekins that will fit in the pan. Add the egg yolks and sugar to a bowl and whip until light yellow. In a small stock pot add the heavy cream, espresso powder, chocolate and vanilla paste and place on a med/low heat. Bring to a slow boil-where the edges bubble but not in a full boil. Remove from heat. While whisking, slowly add the cream to the egg yolk mixture. Pour into the ramekins. add 1 1/2 cups of boiling water into the baking dish to create a water bath. Add the ramekin
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