Tuesday, November 6, 2012

Crème brûlée

Sweat: 8%
Sweet: 92%

Crème brûlée is my favourite dessert of all time. No matter how full I am after a meal, I can never resist this creamy fancy dessert. There are ginormous amount of recipes available online as to how to make this dessert. Some call for double cream, some call for double and single cream whilst some call for a mixture of double cream and milk. I am no expert in French but as far as I know, crème brûlée literally refers to burnt cream. As such, the recipe I use calls for double cream, yes, double cream only. In fact, the recipe I adapted is written by a French chef so I guess it will not fail me. And it has not. I have used this recipe quite a number of times and those who have tried it absolutely love it. 


2 cups Double cream
4 Eggs
1 Vanilla pod
1/3 cup Sugar
Extra sugar for the cracking top


1. Preheat the oven to 160 degrees C.
2. Scrap the seeds from the vanilla pod. Place seeds and pod into a sauce pan. Add double cream to the pan and simmer over low heat. In the meantime, whisk egg yolks and sugar thoroughly. 
3. When the cream is hot (not boiling!) add about 1/2 cup into the yolk and sugar mixture, mix well. Pour the rest of the cream into the mixture. Mix well but remember not to over mix it. Pour the mixture through a strainer. Remove any bubbles using a blow torch. Fill four ramekins with the custard mixture.
4. Place a wet cloth on the baking tray. Place the ramekins in the tray. Add boiling water in. Remember to pour water carefully. Do not let water get into the mixture.
5. Bake for 35 minutes in the oven. When ready, they should jiggle a bit. Chill ramekins in the fridge. Before serving, take ramekins out from fridge and fill the top of each with sugar. Use a blowtorch to burn the sugar. Serve.

If you like an original crème brûlée (not infused with lavendar, rapsberry, matcha, ginger, etc), this recipe is definitely a keeper! Enjoy!

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