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What is a hotel pan, what does it mean to blanch egg yokes?
How many servings does that recipe make? It looks like a lot.
And how do you make the crackle caramel on top? I know it has something to do with a blowtorch.
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The recipe can be reduced in 1/4
Blanche eggs yolks is the process of whipping them in a mixer to double their volume. They are the binding agent.
A hotel pan is an 18"L X 12"W X 2" high SS pan, you have seen them a thousand times in deli cases.
The trick to caramelization is first, evenly spreading the sugar across the the cooked, and then well chilled Brûlée, by turning the ramekin in your hand (finger dexterity), while using a small pastry blow torch to melt the sugar.
As the sugar melts, you must turn the ramekin on an angle so that the sugar runs across the surface evenly. We use about 1 to 2 teaspoons, 2 packets of sugar actually, because it's already a set quantity to work with and does not require an extra step for measurement.
The caramelization is executed to order, never in advance.