#cremebrulee #desert #animation #ai #aivideo #free - Video

Recipe Overview
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Chill Time: 4 hours (minimum)
• Yield: 4 servings
Ingredients
• 5 large egg yolks (at room temperature)
• ⅓ cup (65g) granulated white sugar (plus 4 tablespoons reserved for the caramelized topping)
• 2 cups (480ml) heavy cream (or double cream)
• 1 tsp vanilla bean paste or pure vanilla extract
• A pinch of fine salt
• 4 cups boiling water (for the water bath)

1. Prep: Preheat oven to 325°F (160°C). Place 4 ramekins inside a deep baking pan.
2. Heat Cream: Warm 2 cups heavy cream, 1 tsp vanilla, and a pinch of salt until steaming; do not boil.
3. Whisk Base: Beat 5 egg yolks and ⅓ cup sugar together until pale and slightly thick.
4. Temper: Slowly whisk ½ cup of hot cream into the egg mixture, then gradually stir in the rest.
5. Strain: Pour the mixture through a fine-mesh sieve to guarantee a perfectly silky texture.
6. Pour: Divide the strained custard evenly among the 4 prepared ramekins.
7. Water Bath: Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
8. Bake: Bake for 30–35 minutes until the edges are set but the center still has a gentle wobble.
9. Chill: Cool to room temperature, then refrigerate for at least 4 hours to fully set.
10. Torch: Sprinkle 1 tbsp sugar on each, torch until golden-brown, let harden for 2 minutes, and serve.

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