Crème Brûlée, also known as burnt cream, is a French dessert consisting of a tasty vanilla custard base, topped with a layer of hardened, caramelized sugar.
Usually served chilled, creme brulee is a great dessert for upcoming spring and summer months. Garnish with fruits and enjoy this addictive burnt cream dish with family and friends.
In case you never had it before, you must give this authentic creme brulee recipe a go!
INGREDIENTS
heavy cream [2 cups / 450 ml]
5 fresh eggs
1 vanilla pod (alternatively 1tsp vanilla extract)
fine caster sugar [1.9 oz / 50 g]
raw cane sugar [a few tsp]
METHOD
1. Pre-heating the oven to 160Celsius or 320Fahrenheit
2. Pour the heavy cream into a saucepan. Cut the vanilla pod along the long side, scrape the little vanilla beans out, transfer into the saucepan and stir. Add the remaining vanilla pod in there, too
3. Separate the egg white from the yolk, place the yolk into a bowl and the egg white into a storage vehicle of your choice for your personal use later
4. Drop the caster sugar into the bowl, grab a whisk and combine well
5. Grab the saucepan and, over medium-heat, bring to a slight boil, till small bubbles arise. Stir frequently and don’t scorch the cream
6. Start tampering the egg yolks: pour a small batch of the hot cream into the bowl holding the yolk and whisk immediately till fully incorporated
NOTE: Don’t rush it! Or you run the risk of ending up with scrambled eggs here. We did it in eight batches and took a 2-3 minutes of time for it
7. Run the cream-yolk-vanilla mix (custard) through a mesh sieve in order to filter out the vanilla pod. Use a plastic spatula and make sure not to leave any valuable vanilla beans behind. Grab a spoon and discard the foamy layer on top of the cream
8. Place ramekins into an oven-safe form and distribute custard cream evenly. It should almost fully fill up two ramekins of around 12cm (5inch) in diameter and around 2cm (a bit short of 1inch) in height
9. Bring some water to a boil and pour it into the oven-safe dish that holds the ramekins. Cover half of ramekins in hot water.
NOTE: Make sure not to pour any water into the custard cream or it will negatively affect the consistency of your Creme Brulee
10. Transfer into the middle of the oven and place a baking sheet one layer above – it will protect the top of the custard base from burning/hardening. The custard shall cook for 25-35 minutes, till its core temperature reaches 80 degrees C or 175 F. It will not fully firm up, but rather remain jiggly in the center
11. Remove from the oven and take ramekins out of hot water. Let cool down a bit and transfer into the fridge, where the custard shall set and chill for at least 6 hours, better overnight
12. An hour before you want to serve, take custard base out of the fridge, evenly spread 1-2 teaspoons of raw cane sugar on top and patiently and gently burn it with a kitchen torch, till the sugar caramelizes
13. Transfer into the fridge for 45-60 more minutes and let melted sugar harden before serving – plain or with fruit
Bon appétit!
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