/ck/ - Food & Cooking

>>19600090
>5 egg yolks
>2 cuppa heavy cream
>1/2 cup sugar
>pinch of salt
>1 ‘nilla bean pod
Saucepan over low heat, add heavy cream, slice open the ‘nilla pod lengthwise and scrape in your ‘nilla beans. Toss in the pod as well. While you get that hot (but not too hot) beat your yolks with your sugar using a fork.

Take the cream off the heat and fish out the vanilla bean pod and lay it on a paper towel to dry. Stir some of the hot cream into the yolk-sugar mixture. Then slowly stream in the yolk mixture to the cream, stirring continuously. Once mixed, place 4 ramekins into a deep baking dish and pour the custard in (optional: use a sieve. Also skim the bubbles off using a spoon). Fill the baking dish with boiling water, so that it comes halfway up the ramekins.

Bake for 30-40 minutes, until just barely set. The center should still be a bit jiggly (there are videos on youtube). Allow to cool to room temp and then refrigerate for a few hours or preferably overnight (or a few nights if you want). You can place the used up vanilla bean pod into a container with sugar to make vanilla flavor sugar. This is what I use when topping my creme brulee. You can also use a broiler if you do not have a torch.

It’s bretty ez once you get it down

I don’t have a gf, but I always make creme brulee and people seem to be impressed by it. I guess people think it’s hard to make or something.

>>17479437

>>17321314
Try creme brulee
https://cooking.nytimes.com/recipes/9039-vanilla-creme-brulee?ds_c=71700000052595478&gclid=EAIaIQobChMItLqdwszI9QIVCY6zCh0wmwjHEAAYASAAEgInVfD_BwE&gclsrc=aw.ds

giwtwm

Texan
French (Desserts are top tier)
Mexican

I will say that I like a ton of different cuisines, not just these three.

i made this

>>17097288
GOD DAMNIT