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If you do not have a regular oven but have a toaster oven, you can still make this wonderful dessert.<\/p>\n
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<\/p>\n <\/p>\n <\/p>\n INGREDIENTS:<\/u><\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n *if you have a food processor, you can make a container of finely ground granulated sugar<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n *If you do not have a torch, you can use the broil setting on your oven<\/em><\/p>\n <\/p>\n <\/p>\n METHOD:<\/strong><\/p>\n <\/p>\n <\/p>\n Preheat oven to 300<\/p>\n <\/p>\n <\/p>\n 1. Bring the cream and scraped seeds and pod of vanilla bean to almost a boil over medium-low heat<\/p>\n <\/p>\n <\/p>\n 2. Add the yolks and sugar to a medium heat-proof bowl and stir until just combined<\/p>\n <\/p>\n <\/p>\n 3. Pour heated cream in the slow stream, whisking gently as you pour<\/p>\n <\/p>\n <\/p>\n Add just a bit to temper* & then you can add in remainder a bit faster<\/em><\/p>\n <\/p>\n <\/p>\n *If you add hot milk quickly to egg yolks the hot milk will cook the eggs<\/em><\/p>\n <\/p>\n <\/p>\n Dribble in \u00bd of milk very slowly whisking lightly while adding. Because the mix has now adjusted to hot milk, you can add the remainder.<\/em><\/p>\n <\/p>\n <\/p>\n 4. Use a torch to quickly remove any bubbles. If you do not have a torch, tap the mixture lightly on the counter and then burst any big bubbles with the tip of a knife<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 5. Place the empty ramekins into the pan on top of the cloth and using a very fine mesh strainer, strain into ramekins, and check for bubbles again<\/p>\n <\/p>\n <\/p>\n 6. Add COLD water to water bat, being very careful to not get any water into ramekins.<\/p>\n <\/p>\n <\/p>\n Use an 8×8 cake pan lined on the bottom with a towel to prevent ramekins from moving around<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n I like to use a bathing washcloth because it fits the pan so well. It’s easiest if you cut it to fit inside your 8×8 pan and dedicate it as your Cr\u00e9me Br\u00fbl\u00e9e pan cloth<\/em>.<\/p>\n <\/p>\n <\/p>\n 7. Bake 30 min or until still wobbly. Check at 30 min and then again at 35 min.<\/p>\n <\/p>\n <\/p>\n DO NOT OVERBAKE<\/strong><\/p>\n <\/p>\n <\/p>\n 8. Remove ramekins from the water bath as soon as they come out of the oven. Do this very carefully. I like to use kitchen tongs and carefully sit ramekins on the cooling rack.<\/p>\n <\/p>\n <\/p>\n When cool, cover the tops with plastic wrap, being sure that the wrap totally touches the top of the custard. Make sure that there are no air pockets that could gather moisture. Poke a few small holes in placed plastic wrap to release any trapped moisture.<\/p>\n <\/p>\n <\/p>\n Chill in the fridge until cold. You can make these up to 5 days ahead of time if you would like<\/em><\/p>\n <\/p>\n <\/p>\n When ready to serve, remove plastic wrap and sprinkle tops of chilled custard with granulated sugar. Be certain that the total surface is covered.<\/p>\n <\/p>\n <\/p>\n Using a kitchen torch, melt the sugar until a golden color is reached<\/p>\n <\/p>\n![\"\"](\"https:\/\/res.cloudinary.com\/sayulitalife\/images\/w_753,h_1024,c_scale\/w_1920\/f_auto,q_auto\/v1633284139\/wordpress_assets\/IMG_1107-1-1024x753-1\/IMG_1107-1-1024x753-1.jpg?_i=AA\")
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