Classic Crème Brûlée
Classic Crème Brûlée

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, classic crème brûlée. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Classic Crème Brûlée is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Classic Crème Brûlée is something which I have loved my entire life. They’re nice and they look wonderful.

Versions of the dish exist outside of France, such as Catalan creme from Catalonia and the Cambridge burnt cream from the UK. Eric Chavot 's classic crème brûlée recipe will help you to achieve the perfect custard wobble and crisp caramel topping. Creme brulee is a thick custard cream with a velvety texture which is baked in the oven. It is usually served in individual ramekins but it can also be prepared in a larger one.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have classic crème brûlée using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Classic Crème Brûlée:
  1. Prepare 2 Cups (480 mL) Heavy whipping cream (35%)
  2. Get 6 Pcs Egg yolks
  3. Get 5 Tbsp (75 g) White sugar
  4. Make ready 1 1/2 Tsp (7.5 mL) Vanilla extract
  5. Get White sugar for caramelization

Use a light hand—you don't want to make the mixture frothy or the baked custards will have a foamy-looking surface. Traditionally crème brûlée is a silky custard with a thin layer of caramelized sugar. This custard relies heavily on the richness of heavy cream because that's how the creaminess of this dessert forms. If heavy cream is not available, try half-and-half or whole milk or coconut milk.

Instructions to make Classic Crème Brûlée:
  1. In a medium sized bowl, add the white sugar (75 g) and 6 pieces of egg yolks, mix until combined.
  2. Add the heavy whipping cream (480 mL) into a sauce pan. With constant stirring, bring it to simmer with medium heat, avoid boiling.
  3. Strain the cream immediately as soon as it starts simmering. Set it aside to cool down for 20 minutes.
  4. Preheat the oven at 165°C.
  5. Then, slowly pour the cream into the egg mixture gradually and whisk them together in a bowl. Add the vanilla extract 1 1/2 tsp (7.5 mL) into the mixture and mix well.
  6. Pour and sieve through the cream and egg mixture into SIX ramekins. Put them in a casserole tray, and then fill the casserole tray with boiling water at two-thirds the height of the ramekins.
  7. Cover the whole casserole tray with aluminium foil, ensure it is well wrapped.
  8. Place in the 165°C oven and bake for about 40 minutes. Baking time is dependent on the size and depth of your ramekins.
  9. Remove from the oven and unwrap the aluminium foil. Let them cool down completely until room temperature. After that, cover the ramekins with cling film and put in the refrigerator for 3 hours.
  10. Take them out from refrigerator after chilling and place white sugar on top of the creme. Caramelize the sugar by using a blow torch, forming a glass-like layer on the creme.

This custard relies heavily on the richness of heavy cream because that's how the creaminess of this dessert forms. If heavy cream is not available, try half-and-half or whole milk or coconut milk. But, please understand the overall texture of the crème brûlée will be thinner and less rich. As mentioned earlier, the proteins in egg yolks bind closely together when heated. In order to slow down this.

So that is going to wrap it up with this special food classic crème brûlée recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!