Cooking WITH CHEF BOBBY

10/09/2026

❤️‍🔥❤️‍🔥🧑🏻‍🍳

10/09/2026

❤️‍🔥❤️‍🔥❤️‍🔥

10/03/2026

🧑🏻‍🍳🧑🏻‍🍳🧑🏻‍🍳

09/30/2026

❤️‍🔥🧑🏻‍🍳❤️‍🔥

1. Combine sugar and water in a saucepan.
2. Cook without stirring until the sugar becomes golden amber.
3. Immediately pour caramel into 6 ramekins and swirl to coat the bottoms.
4. Heat milk with vanilla until hot.
5. Whisk eggs and sugar gently without creating too much foam.
6. Gradually add the hot milk while whisking.
7. Strain the custard and pour into the caramel-lined ramekins.
8. Place in a water bath.
9. Bake at 150°C for 35–45 minutes, until just set.
10. Cool and refrigerate for 4–6 hours.
11. Run a thin knife around the edge and invert onto serving plates.
Difference: Panna cotta is cream-based and gelatin-set; crème brûlée is a baked custard with a crisp caramelized sugar top; crème caramel is a baked custard served with its liquid caramel sauce.