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2 September, 2014

Crème Brûlée

Posted in : Desserts on by : srilakshminair Tags: , , , , , , , ,

Crème Brûlée– one of my favorite desserts of all time. A fantastic emulsion of milk, eggs and cream. A dessert famous for its hard caramel crust, the velvety smooth, rich vanilla custard, giving you an overdose of endorphins…a false sense of well-being while eating it…even its for a few minutes. So delicate, so delicious, so divine. As intimidating as it sounds, its quite easy to make. All you need is a few basic ingredients, and a Crème Brûlée torch!

Creme brulee

You will need the following ingredients:

For the custard:

Heavy cream1 quart/4 cups


Eggs (Room temperature)5-6


Pure vanilla extract1 1/4 teaspoon


Granulated sugar1 cup

For the hard caramel crust:

Granulated sugara small bowl

Equipment:
A medium saucepan
Crème Brûlée torch

Instructions:
Start by pre-heating the oven to 325 degrees Fahrenheit. Pour the heavy cream into the saucepan, and keep the flame on low. Let the heavy cream start to heat very slowly and gradually until its hot to the touch, but not boiling.

While the cream is heating, separate the egg yolks from the whites, and pour the yolks into a mixing bowl.
Creme brulee

Add 1 cup of sugar into the bowl…
Crème Brûlée

..and whisk the yolks and sugar until well combined, pale yellow in color, and slightly thick. Do not over-mix because you’re not trying to incorporate air into it. You can whisk with your hands, or use an electric mixer too.

Creme brulee
When the cream is heated, strain the cream and slowly pour a small amount of cream into the egg yolks, while whisking the cream and yolks together. Do this slowly because we’re tempering the eggs, getting them used to the heat of the cream. When you pour the whole thing, there is a chance that it will shock the eggs and they will cook and scramble.

Once the temperature of the eggs change after you add the first few splashes of cream, then you can start to breath again and add the rest of the cream.

Crème Brûlée

Next add the vanilla extract, and whisk one more time to mix everything together.

Pour the mixture into the ramekins/small bowls…
creme brulee
and place them on a rimmed baking sheet filled halfway with water, and stick the pan into the oven.
creme brulee
Let it bake for about 40-45 minutes. If you have smaller ramekins you only need to keep it for half an hour or so. Make sure they don’t turn brown, so check occasionally.

After 45 minutes, take the ramekins from the oven and let it cool…
creme brulee
Then put them in the refrigerator and chill them for at least 2 hours. This is to help the custard set and become firm.

After its set, sprinkle about a tablespoon of sugar on top of the ramekins, and gently spread the sugar with your finger to form a layer on top of the custard. Move the flame carefully,and gently in a spiral motion, never resting on the same spot for too long. If you torch the sugar for a long time, it can disturb and mess up the custard underneath, and it can also burn the sugar. So do it carefully but quickly.

creme brulee

Do the same with the rest of the ramekins, and you will see a nice, crispy crust of browned sugar on top of the custard.

creme brulee

Next take a spoon and give the crust a tap, and you will hear the glorious sound of the hard caramel crust breaking and you will see the velvety, soft, smooth custard underneath. Its phenomenal. Enjoy!

creme brulee

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