Crème Brûlée
I will never forget the first time I made Crème Brûlée because I was floored by how easy it was. I think I just assumed that something that looks and tastes so incredible, and appears on the menus of great restaurants would be really hard to make!
I think you too will be so surprised how easy Crème Brûlée is! No fancy gadgets needed (I’ll get to the toffee topping later :-)) and just 4 simple steps:
- Infuse cream with vanilla (10 minute simmer, and stand for 1 hour);
- Whisk egg yolks and sugar, then cream;
- Pour into ramekins, bake, then chill;
- Sprinkle with sugar and finally blast with blowtorch or stick it under a screaming hot grill to form the toffee topping.
Ingredients
- 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
- 100ml whole milk
- 1 vanilla pod
- 5 egg yolks
- 50g golden caster sugar, plus extra for the topping
How set Crème Brûlée should be
Crème Brûlée is supposed to be a soft custard with a texture like a thick Greek yogurt. You should not be able to cut through it like cake! When you scoop some from the ramekin, the walls of the custard remaining in the ramekin should barely be holding upright, but shouldn’t run everywhere either. It should melt in your mouth like a rich, velvety cream. It shouldn’t even have the texture of soft jelly!
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