Small-Batch Vanilla Crème Brûlée with One Egg Yolk
From the MolalaCook kitchen · 烘焙手記
Small-Batch Vanilla Crème Brûlée with One Egg Yolk
一人份雲呢拿焦糖燉蛋
One egg yolk and half a vanilla pod make a small crème brûlée in a shallow dish.
▶ Watch the recipe
Before you begin
Bake it in a water bath, chill for four hours and torch the sugar just before serving. Add and torch the sugar only when ready to serve, so the caramel stays brittle.
Method 做法
Prepare the vanilla custard
Split the vanilla pod and scrape out the seeds. Warm the cream gently with the vanilla. In a bowl, mix the yolk and 10 g sugar until combined. Slowly stir the warm cream into the yolk, adding a little first to bring up the temperature.
See this stage at 1:48 →
Fill a shallow dish
Remove the pod and strain the custard into a shallow, wide, ovenproof ramekin. Set the ramekin in a larger baking tray. Add water to the tray, keeping it out of the custard.
See this stage at 3:33 →
Bake and chill
Bake at 150°C (302°F) for about 30 minutes, until the edges have set and the centre has a slight wobble. Adjust for a deeper dish. Cool and refrigerate for about four hours.
Crack the caramel top
Sprinkle the cold custard evenly with the brown sugar. Move a kitchen torch across the surface until the sugar melts and caramelises. Let the thin shell harden briefly before serving.
See this stage at 4:41 →
Watch & bake along
Small-Batch Vanilla Crème Brûlée with One Egg Yolk
✦Which dish gives the widest caramel top?+
Tools for this recipe
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For passing the vanilla custard into the ramekin.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
