Creme Brûlée
- Bhuvan Ravishankar
- Apr 3, 2020
- 2 min read
A french classical dessert, with a literal translation meaning 'Burnt cream'. It consists of a rich custard made from yolks, vanilla, sugar and cream.
Serves : 3 mini ramekins of approximately 120 gm
Ingredients
Egg yolks 6
Cream 30% fat 400ml
Castor sugar 60gm
Vanilla bean 1
Castor sugar 80gm (For finishing)
Choose a ramekin suitable for serving individually alternatively you can bake the mixture in a larger baking/pie dish for sharing. Refer to the link below for clarity.
Method:
1.Preheat the oven to 100 degrees centigrade.
2. Slit the vanilla bean lengthwise, scrape the pulp and combine it with the yolks in a medium sized bowl. Do not discard the bean after scraping, this can be used to flavour the cream.
3. Heat the cream along with the vanilla bean, stir continuously and bring to a boil. Place aside.
4. Add the sugar to the egg yolks combine with a whisk, strain the heated cream onto the yolks gradually in three intervals and mixing with a whisk at every go. Once completely incorporated, transfer the mixture into a medium sized saucepan and cook on a very slow flame. Keep whisking and cook for about a minute. The intention is to cook the mixture till 80 degrees centigrade. Over cooking can curdle the mixture.
4. Strain the mixture again, this helps remove any lumps. Make sure that the ramekins are absolutely dry.Pour the mixture into the individual ramekins or the larger baking dish. You can fill them about 3/4th the level. Cover the ramekins with aluminium foil.
5. Place the ramekins on a flat baking tray, pour hot water on the base of the tray just to cover the ramekins less than 1/4th its height. This helps cook the custard with the steam created during baking.
6. Now carefully place them in the oven and bake at 100 degrees centigrade for 25-30 minutes, be cautious while taking them out of the oven as the water in the tray will be very hot.
You can tell they are done is by slightly moving them, they should be firm. The individual ramekins bake much faster than the larger dish. Kindly keep that in mind.
Once cooked, allow to cool at room temperature for about 30-40 minutes, refrigerate them for about 3-4 hours.
7. To serve, take out the ramekins from the refrigerator. Lightl dab them with a napkin to remove any water on the surface. Now sprinkle castor sugar on the custard just to cover a very thin layer. Use a blowtorch and caramelise the surface evenly. You can repeat the process of sprinkling more sugar and caramelisation once more for a better texture.
Warning: Please be extra cautious while using the blowtorch around children and also the sugar when caramelised is at a very high temperature, do not touch with bare hands.
8. Allow the sugar to cool and serve immediately, the best creme brûlée always has a thin layer of sugar like a glass above the baked custard.
Enjoy😋
#dessert #cremebrulee #custard #baked #sweettooth #sharingiscaring #love #family #staysafe #bhuvanravishankar
Comments