Extra Creamy Crème Brûlée
Baking and Desserts | Kazakhstani cuisine
⏳ Time
5 hours
🥕 Ingredients
5
🍽️ Servings
3
Description
If you want to make this ice cream without crème brûlée syrup, use 50 grams more sugar than in the recipe.
Ingredients
- Milk - 21 fl oz
- Chicken Egg - 4 pieces
- Sugar - 5.6 oz
- Vanilla salt - 0.4 oz
- Caramel Syrup - 3.5 oz
Step by Step guide
Step 1
Place 80 grams of sugar and vanilla sugar into a small saucepan, pour in the milk, and stir while bringing it to a boil.
Step 2
Beat the eggs with the remaining sugar and gradually pour in half of the boiling milk. Mix well and transfer the mixture back into the saucepan.
Step 3
Cook over low heat until thickened. The mixture will start to coat the spatula, and if you run your finger through it, it will leave a clear trail.
Step 4
Immediately remove the cream from the heat, stir, and add the crème brûlée syrup.
Step 5
Cover with plastic wrap so that it rests directly on the surface of the cream. Let it cool, then refrigerate for several hours.
Step 6
Pour the mixture into the ice cream maker and freeze for 40 minutes.
Step 7
Transfer the finished soft ice cream to a container and freeze.
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