Wednesday, 6 June 2018

Creme Brulee

My family loves classic creme brulee. When we go to a fancy restaurant we are sure to order even if we are too full for dessert. This recipe is easy and delicious. You will definitely impress your family and friends with this recipe. What is great is that you can make the custard up to 2 days in advance and then before serving you light up your kitchen torch and caramelize the sugar. I use turbindo sugar or also called sugar in the raw. It is easy to find in the grocery store but if you don't have it you can simply use granulated sugar.

Creme Brulee


4 Cups heavy cream ( whipping cream, unwhipped)

10 egg yolks

2/3 cup granulated sugar

Pinch of salt

1 vanilla bean, halved lengthwise

¼ Cup turbinado sugar( Sugar in the Raw)

Adjust oven rack to the lower-middle position and heat oven to 300 degrees. Cover the bottom of a roasting pan with a dish towel. Arrange 6oz ramekins in the pan. Bring a kettle of water to a boil while making the creme brulee.

In saucepan, combine 2 cups of the cream, the granulated sugar, and the salt. Scrape the seeds from the vanilla bean and add to the pan with the pod. Bring the mixture to a boil over medium heat stirring occasionally to dissolve the sugar. Remove from the heat, cover and let steep for 15 minutes.

Stir in remaining 2 cups cream. Place the yolks in a large bowl and slowly whisk in 1 cup of the cream mixture. Until smooth. Whisk in the remaining cream mixture until thoroughly combined. Strain the mixture through a fine-mesh strainer into a large measuring cup or pitcher. Pour the custard into the ramekins.

Place the pan in the oven and carefully pour enough boiling water into the pan to reach about 2/3rds of the way up the sides of the ramekins.

Bake until centers of the custards are just barely set and are no longer sloshy, about 30-35 minutes. About 25-30 minutes for shallow fluted dishes.

Remove from water; let cool on racks. Cover and refrigerate for about 2-4 hours or until chilled and set. (Make-ahead: Refrigerate for up to 2 days)

Place cups on rimmed baking sheet; sprinkle about 1 ½ teaspoons of turbinado sugar evenly over custards. Use a blow torch caramelize the sugar. Serve immediately or chill for about 30 minutes to rechill the custards but no longer.

If using the shallow ramekins you may find you have can make a couple extra.

Servings: 8

Print Recipe:Creme Brulee

Line roasting pan with a tea towel.
While making the custard start to boil the water in a kettle.

Combine 2 cups of cream, sugar and salt in a saucepan.

Slice vanilla bean down the center and scrape the seeds from the pod. Add to the cream. Add pod to cream as well.

Bring mixture to a boil over medium heat. 

Stir occasionally.

Once it comes to a boil. Remove from heat. Cover and let steep for 15 minutes. 

Stir in remaining 2 cups of cream.

Separate 10 egg yolks into a large bowl. Stir.

Slowly pour in one cup of hot cream mixture into the egg yolks.

Add caption

Mix in remaining cream mixture.

Strain the mixture through a fine mesh strainer.

Pour into ramekins.

I have many sizes of ramekins. 

Bake according to instructions.

Cool on wire rack.

Wrap cooled ramekins and refrigerate for at least 2-4 hours.

Sprinkle sugar over custard and caramelize with a kitchen torch. The sugar tipping should be hard like glass after torching.

No comments:

Post a Comment