https://wikicookbook.com/api.php?action=feedcontributions&feedformat=atom&user=Beigestack 2026-09-29T03:10:13Z User contributions MediaWiki 1.38.4 https://wikicookbook.com/index.php?title=User:Beigestack&diff=1108 2025-11-16T15:12:32Z

<p>Beigestack: Created page with &quot;hiiiii&quot;</p> <hr /> <div>hiiiii</div>

Beigestack https://wikicookbook.com/index.php?title=User_talk:Beigestack&diff=1107 2025-11-16T15:12:17Z

<p>Beigestack: Created page with &quot;hello! I make stuff(s) :P lets chat?&quot;</p> <hr /> <div>hello!<br /> I make stuff(s) :P<br /> lets chat?</div>

Beigestack https://wikicookbook.com/index.php?title=Cr%C3%A8me_Br%C3%BBl%C3%A9e&diff=1106 2025-11-16T15:10:09Z

<p>Beigestack: yesh</p> <hr /> <div>[[Category:Recipes]]<br /> =Recipe=<br /> '''Recipe Type/tags''': '' (cuisine, recipe type, etc.)''<br /> <br /> '''Notes''':<br /> <br /> '''Ingredients''': Heavy Cream, Vanilla bean (paste can be used), Sugar, Egg yolks.<br /> <br /> * ''First ingredient.. etc.''<br /> <br /> '''Method''':<br /> Scrape vanilla bean – To scrape the vanilla bean “caviar” (seeds) out, cut an incision down the length of the vanilla bean. Then use the back of a small knife held perpendicular against the vanilla bean and scrape it along the inside to scrape out the vanilla bean seeds. See demo in the recipe video below;<br /> <br /> Infuse cream – Place vanilla seeds, empty vanilla bean pod and cream in a saucepan, and simmer over low heat for 10 minutes. Then leave to stand for 1 hour so the cream is infused with the vanilla flavour and cools (so it doesn’t cook the egg when we add it). I tend to do this with the lid off because I don’t like condensation dripping into my cream from the lid if you cover it. (I always think, “It’s diluting the cream!”, which actually makes absolutely no sense 😂.)<br /> <br /> It does mean removing the skin that forms on the surface before mixing into the egg;<br /> <br /> Make egg mixture – Whisk egg yolks with the sugar;<br /> <br /> Add cream – Remove the vanilla bean from the cream (and have a giggle when you see what I use to remove it in the recipe video!) Use a slotted spoon or similar to remove any skin from the surface of the cream to ensure our custard is silky smooth;<br /> <br /> Make custard – Pour the cream into the egg mixture then whisk until just combined. Don’t whisk more than necessary as this creates air bubbles. Though let’s be honest, it’s really not the end of the world if you have an air bubble or two in your custard! I’m just being a perfectionist here :-);<br /> <br /> Fill ramekins – This recipe makes 500ml / 2 cups of custard, so that’s four servings of 125ml / ½ cup each. Small ramekins holding around 150ml / ⅔ cup are an ideal size – this is what I used.<br /> <br /> Restaurants often serve Crème Brûlée in a flatter, larger dish so there’s more surface area and thus more toffee action. I applaud this clever move – we all love that toffee top, it’s the best part! – but regretfully I do not have such a dish;<br /> <br /> Water bath – Place ramekins in a deep(-ish) roasting pan, then fill the pan with boiling water so it comes halfway up the side of the ramekins. Don’t go any higher than this otherwise the ramekins will float around in the water!<br /> <br /> Bake 35 – 40 minutes or until the custard looks and feels set but still wobbles when you (gently!) shake the ramekin.</div>

Beigestack