Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, créme brûlée. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Créme Brûlée is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Créme Brûlée is something which I’ve loved my entire life.
Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. In small bowl, slightly beat egg yolks with wire whisk.
To begin with this particular recipe, we must prepare a few components. You can have créme brûlée using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Créme Brûlée:
- Get 4 x egg yolks
- Make ready 50 g x caster sugar plus some for topping
- Get 300 ml x double cream
- Take 33 ml x milk
- Get 1 x tsp good quality vanilla extract
Even though the thought of making Creme Brûlée can be intimidating if you've never made it, I promise it's easier than you think! Creme Brulee is a classic French dessert. Its creamy custard is in perfect contrast hard sugar crust perfectly prepared by hitting it with an acetylene torch. Spent a lot of time making this creme brûlée and followed the recipe to the T and it tasted horrible!
Steps to make Créme Brûlée:
- Separate egg yolks and combine with sugar in a bowl, whisk only for a minute as you don't want to whisk air into the mixture, just incorporate
- Combine cream and vanilla in a pan and heat to a simmer, then slowly pour the hot cream over the eggs while continually whisking. This prevents the eggs from scrambling.
- Stir custard over a very low heat and use a rubber spatula or flat bottomed wooden spoon to stir gently and continually to prevent the eggs from scrambling, until the custard is thick enough to to coat the back of a spoon. Pour through a sieve to remove any scrambled bits and pour into ramekins in a baking dish.The J cloth is below to defuse heat from the bottom
- Pour boiling water half way up the sides of the ramekins and transfer carefully into the oven at 100c or 212f for about 1 hour or until the custard is set around the sides but a little wobble in the centre. Cooking at such a low heat results a flat brûlée. Leave to cool at room temp for 30 minutes then into the fridge for at least 6 hours
- I used Demerara sugar but any will do, add a generous amount onto the chilled and set brûlée then tilt the ramekin so that the sugar covers the entire surface, then tip the excess out
- If you don't have a blow torch put brûlées under a very hot grill/broiler if using a torch hold the ramekin in one hand and apply the flame from several inches away and move the flame and tilt and rotate the ramekin until the sugar has melted and turned to a deep golden brown caramel. Watch your fingers please!
- Leave the caramel to cool for just 1 minute before smashing into it, I use a tea spoon because it takes longer to eat and savour, these are great on their own or with some crunchy biscuit or sponge. https://www.youtube.com/watch?v=T00xdxpjXS0&t=52s
Its creamy custard is in perfect contrast hard sugar crust perfectly prepared by hitting it with an acetylene torch. Spent a lot of time making this creme brûlée and followed the recipe to the T and it tasted horrible! Simply delicious and easy to make. I finally made my first Creme brûlée by following this recipe and my guests were super impressed. It had a smooth creamy texture with a hint of coffee.
So that’s going to wrap it up with this exceptional food créme brûlée recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
