Easy Crème Brûlée
Easy Crème Brûlée. This creme brulee was super fast and easy and turned out to be so good, without double broiling or straining.! If there's one silver lining to social distancing, being stuck indoors has been a boon for food creativity. People are making do with less—three-ingredient recipes are flourishing right now—with delectable results.
Ingredients
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Prepare 10 of Egg Yolks
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Prepare 10 Tsp of Castor Sugar
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Prepare 1 of vanilla pod Seeds or 5 tsp Vanilla Essence
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It’s 600 ml of Fresh Cream
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Prepare 3-4 of Raspberries per ramekin (optional)
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It’s 1/2 tsp of Sugar to glaze the tops
Steps
- Mix the sugar, yolks and vanilla in a bowl until the sugar feels dissolved..
- Heat up the cream in a saucepan until it’s almost boiling but not bubbling.
- Pour the hot cream into the bowl whisking in to combine the yolks..
- Pour the mixture into a jug as it’s easier to pour into the ramekins..
- At this stage you can add the optional Raspberries in the bottom of your dishes.
- Put the ramekins into a baking tray and fill them with your mixture leaving about 5mm at the top..
- Boil the kettle. Place the baking tray in the oven and then half fill the tray with boiling water. This prevents spillage..
- Leave your brûlée’s in the oven for about 45 mins or until they feel firm at the centre..
- Once cooked, remove the dishes from the tray and allow to cool. Then cover with film and refrigerate..
- To finish, either use whipped cream or leave plane. To glaze, sprinkle with a little castor sugar and caramelise with a cooks blowtorch but that is optional. I prefer not to glaze. That’s it. As always, enjoy..
Making Creme Brulee from scratch is not hard! Baking it in a water bath (called bain-marie) might sound intimidating but it really is easier to do than you think. The first step is heating the cream. The crème brûlée should be set, but still a little jiggly in the middle. There may be no dessert more magical than crème brûlée.
