Architectural, Building & Signage
- 3/4 cup cream tea
- 1/4 tsp. vanilla extract
- 2 egg yolks
- 1 tbsp white sugar
- 1 tbsp raw sugar
Implementation
step 1
Preheat the oven to 100 degrees.
step 2
Bring the cream and vanilla to a simmer over the heat.
step 3
Beat the egg yolks with the white sugar in a bowl until light in color.
step 4
Slowly pour the hot cream over the egg mixture, stirring constantly.
step 5
Pour the custard into the tins and bake for 50 minutes, until the egg mixture is no longer runny. Chill the crème brûlée in the fridge for 30 minutes.
step 6
Pour the raw sugar over the cream and caramelize it with a blowtorch.
step 7
Serve immediately.
