Our first dessert has to be an all time classic ” crème brûlée ” .Many professional Chefs still can not make a good crème brûlée. So for ALL4FOOD.NET time to put everything in one post.
A crème brûlée is basically a vanilla creme which is cooked in an oven. Crème brûlée is served cold with a thin crust of burned sugar.Egg yolk is the “binder” in this recipe .Modern crème brûlées come in various flavors, orange,coffee, cinnamon etc etc.
- re use the vanilla sugar. Wash it after use and let it dry. Once dried keep it in caster sugar to make later your own vanille sugar.
- when the creme is cooked some bubbles may be in the creme. Quickly go over it with your torch. Air can not handle heat so it will go out.
- Do not burn the sugar on top at once. Put the sugar on top then take off the excess sugar. Burn with torch but as soon as it starts to caramelize stop and let it cool for 30 seconds. then burn it again. We do this so we do not have black burned sugar on top
- Use cream with a high milk fat (full thickened cream, puring cream or double cream) I think they all work as long as they have a high fat content.
- When you whisk the yolks and sugar make sure they go pale and fluffy.
- The cream can cool a little before you pour into the egg mixture but if it’s hot, you must have the egg mixture constantly beating fast and add the cream slowly so the egg doesn’t start setting!
- When you put the foil over 6 ramekins (which should be the ceramic ones) the hot steam NEEDS to be able to escape i.e. pierce holes in the foil or the condensation with drip into the custard and prevent it from setting.
When is it made correctly ?
- When the creme is a smooth mixture and not an omelet
- after cooking in the oven it has the right thickness
- ingredients did not separate
- a nice not burned crispy sugar layer is on top.
- 700ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 7 egg yolks
- 1/4 cup caster sugar
- 100g brown sugar
- : Preheat oven 120 degrees celcius
- : Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
- : Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 5 x 200ml ramekins.
- : Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
- : Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
- : Sprinkle brown sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelizes.
Happy Cooking !