This is the custard that forms the bottom of a crème brûlée. The bake was superb in this last batch and I forgot to take a picture until I was down to my last one (and had eaten half of it already)!
The recipe is paired down from Gisslen Professional Baking. I heated the cream before adding to the eggs and baked in a bain marie.
I love this custard. It has the silkiest, creamiest texture. Picture doesn't do it justice.
The recipe is paired down from Gisslen Professional Baking. I heated the cream before adding to the eggs and baked in a bain marie.
I love this custard. It has the silkiest, creamiest texture. Picture doesn't do it justice.
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