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Mini Vanilla Crème Brûlée
A classic French vanilla custard topped with a crisp caramelized sugar crust, made in individual ramekins. This recipe follows JustInCooking's step‑by‑step video, including tips for a silky texture and a perfectly even brûlée layer.
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Critical Success Points
- • Infusing the vanilla bean for full flavor
- • Tempering the egg yolk mixture to avoid curdling
- • Baking at low temperature (120 °C) for a silky custard
- • Caramelizing the sugar with a torch in thin, even layers
Safety Warnings
- • Hot cream and milk can cause severe burns – handle with care.
- • Use oven mitts when handling the hot baking dish.
- • The kitchen torch produces an open flame; keep flammable materials away.
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