Crème Brulee
Crème Brulee. 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.
Ingredients
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Prepare 3 tbsp of caster sugar added to fruit (optional)
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Prepare 2 of vanilla pods
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Prepare 300 ml of double cream
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It’s 200 ml of full fat milk
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Prepare 8 of egg yolks
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You need 80 g of caster sugar
Steps
- Score vanilla pods lengthways and remove seeds. Add milk, cream, vanilla seeds and pods to a pan and slowly bring to the boil..
- In a bowl, beat the yolks and sugar until light and fluffy. When the milk and cream are just about to boil, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any froth or bubbles that surface..
- Add your fruit (optional) to the bottom of the dishes. Pour the creamy mixture over the fruit. (Ramekins will do but small clay cassoulet are more suited to this pudding as it should really be quite shallow). Bake in a shallow baking tray half filled with water for 25 minutes. (140 degrees centigrade). The custards should be set but wobbly in the middle. Let the custards cool, then chill in the refrigerator..
- Before serving, sprinkle the top of the custards with 2 – 3 teaspoons of sugar and gently shake the ramekin to spread it evenly. Use a mini blowtorch or grill to caramelise the sugar until it turns a dark amber colour. Not too dark though as it will taste bitter. DO NOT test whether it is hot with your finger! Remember to leave a moment before serving. (You don’t want any burnt tongues either). Sprinkle with a dusting of icing sugar and fruit of your choice..
That will give you the crisp topping creme brulee is known for. This creme brulee was super fast and easy and turned out to be so good, without double broiling or straining.! In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat.
