Crème Brûlée by Peter Hermé
Baking and Desserts • Korean
Description
Crème Brûlée by Peter Hermé
Ingredients
- Whole egg 6 pieces
- Sugar 5 oz
- Brown Sugar 5 oz
- Cinnamon 1 piece
- Corn Starch 0 oz
- Citrus Zest Mix 1 tablespoon
- Milk 0 qt
Step-by-Step Guide
Step 1
Bring 800 ml of milk to a boil with a cinnamon stick and lemon zest.
Step 2
Whisk the egg yolks with sugar, cornstarch, and the remaining milk.
Step 3
Slowly pour in the hot milk while continuously whisking.
Step 4
Place the mixture over low heat and stir constantly until it thickens.
Step 5
Divide into six ramekins.
Step 6
Chill in the refrigerator overnight.
Step 7
Before serving, sprinkle with brown sugar and caramelize with a torch.
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