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Post recopies please. Full entrees, sides,...
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 8
Thread images: 2
Post recopies please. Full entrees, sides, anything.

Creme Brulee
5 oz. Egg Yolk
4 oz. Granulated Sugar
2 1/2 cups Heavy Cream
Orange Zest

Mix Yolk and sugar in bowl.
Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
>>
>recopies
Okay.

Creme Brulee
5 oz. Egg Yolk
4 oz. Granulated Sugar
2 1/2 cups Heavy Cream
Orange Zest

Mix Yolk and sugar in bowl.
Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
>>
>>7356789
Never change 4chan.
>>
Spelling errors aside, anyone got anything for me?
>>
>>7356789
>>recopies
>Okay.

>Creme Brulee
>5 oz. Egg Yolk
>4 oz. Granulated Sugar
>2 1/2 cups Heavy Cream
>Orange Zest

>Mix Yolk and sugar in bowl.
>Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
>>
>>7356758
>recopies

>Creme Brulee
>5 oz. Egg Yolk
>4 oz. Granulated Sugar
>2 1/2 cups Heavy Cream
>Orange Zest
>Mix Yolk and sugar in bowl.
>Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
>>
>recopies
Okay.

Creme Brulee
5 oz. Egg Yolk
4 oz. Granulated Sugar
2 1/2 cups Heavy Cream
Orange Zest

Mix Yolk and sugar in bowl.
Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
>>
>>7356758
>recopies

>Creme Brulee
>5 oz. Egg Yolk
>4 oz. Granulated Sugar
>2 1/2 cups Heavy Cream
>Orange Zest
>Mix Yolk and sugar in bowl.
>Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
Thread replies: 8
Thread images: 2
Thread DB ID: 499379



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[Boards: 3 / a / aco / adv / an / asp / b / biz / c / cgl / ck / cm / co / d / diy / e / fa / fit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mu / n / news / o / out / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / t / tg / toy / trash / trv / tv / u / v / vg / vip /vp / vr / w / wg / wsg / wsr / x / y] [Search | Home]

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