DT Compatibility: ✅ This mod is compatible with Dawntrail.
This mod is a Pose mod, and therefore requires a Posing tool such as Anamnesis or Ktisis to use.
Crème Brûlée
Version: 1.0
NSFW Pose by fnquantum
;)
;)
;)
AI Usage: None
Contributor Information:
Made with Min-Height F Miqo, with optional Max-Height M Miqo counterpart.
Author's Comments:
[Ingredients]
1 cup heavy cream
1 cup half-and-half (or whole milk for a lighter version)
1/2 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
4 tablespoons granulated sugar (for the caramelized top)
[Instructions]
Preheat your oven to 325°F (160°C).
In a saucepan, combine the heavy cream and half-and-half (or whole milk) over medium heat. Bring it to a gentle simmer, but do not let it boil.
In a separate bowl, whisk the egg yolks and 1/2 cup of granulated sugar until the mixture is smooth and slightly pale.
Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. This will prevent the eggs from curdling.
Stir in the vanilla extract into the cream and egg mixture.
Place four ramekins or oven-safe dishes in a baking pan. Carefully pour the custard mixture evenly into the ramekins.
Create a water bath by pouring hot water into the baking pan around the ramekins. The water should come about halfway up the sides of the ramekins.
Bake in the preheated oven for about 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours or overnight to chill and set completely.
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
Use a kitchen torch to caramelize the sugar on top until it forms a golden-brown crust. If you don't have a torch, you can also place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Allow the Crème Brûlée to cool for a minute or two before serving to let the caramelized sugar harden.
============================================
If you end up using this pose, I'd love to see your shot(s) on Twitter!
Just tag me @Nekotine_XIV <3 or use #FNPoses
1 cup heavy cream
1 cup half-and-half (or whole milk for a lighter version)
1/2 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
4 tablespoons granulated sugar (for the caramelized top)
[Instructions]
Preheat your oven to 325°F (160°C).
In a saucepan, combine the heavy cream and half-and-half (or whole milk) over medium heat. Bring it to a gentle simmer, but do not let it boil.
In a separate bowl, whisk the egg yolks and 1/2 cup of granulated sugar until the mixture is smooth and slightly pale.
Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. This will prevent the eggs from curdling.
Stir in the vanilla extract into the cream and egg mixture.
Place four ramekins or oven-safe dishes in a baking pan. Carefully pour the custard mixture evenly into the ramekins.
Create a water bath by pouring hot water into the baking pan around the ramekins. The water should come about halfway up the sides of the ramekins.
Bake in the preheated oven for about 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours or overnight to chill and set completely.
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
Use a kitchen torch to caramelize the sugar on top until it forms a golden-brown crust. If you don't have a torch, you can also place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Allow the Crème Brûlée to cool for a minute or two before serving to let the caramelized sugar harden.
============================================
If you end up using this pose, I'd love to see your shot(s) on Twitter!
Just tag me @Nekotine_XIV <3 or use #FNPoses
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