I’d like to thank the french. They created a delightful custard that when covered in burnt sugar can only be described as bliss. I wanted to make these delicious dessert because people tend to believe it’s not easy. Recurring problems of overcooking the custard or even not cooking it long enough. I set myself with the task of spreading the word. Crème brûlée is the bees knees.
Important things to remember when making crème brûlée.
- Make you adjust cooking time with size of ramekins
- If you don’t trust your cooking skills remember custard sets at 150-155 degrees
- If you don’t have access to a torch or a broiler you could make candy discs to put over the crème brûlée. In France before the handheld torch candy discs would be put over the crème brûlée.
- Feel free to make them a day ahead of time. They will hold in the fridge for up to 3 days covered.
- Have fun! Try infusing the heavy cream with different flavors. Email me @ firstname.lastname@example.org if you have any problems
- 1 ¾ cups heavy cream
- 4 egg yolks
- ¼ cup sugar + 2 tablespoons of sugar for caramelizing
- 1 vanilla bean deseeded or 1 tbls vanilla extract
- 3 cups water
- Heavy bottom pot
- 1 inch metal or glass half pan
- Temperature gauge
- 4 3 oz ceramic ramekins
- Hand held chef torch
- Fine mesh strainer
- Measuring cups
- Small mixing bowl
- Pour heavy cream into the heavy bottom pot and heat to 165 degrees no hotter, if it does get hotter let it cool down before tempering the eggs. If you are using a vanilla bean add it now.
- While cream is heating up, cream/whisk your sugar and egg yolks until sugar begins to dissolve
- Take a ¼ cup of heated cream and while whisking the sugar and egg mixture pour in the cream. Tempering the eggs. Add the rest of egg mixture and vanilla extract (if you are not using vanilla bean) to the cream stirring.
- Heat your oven to 300 degrees
- Heat your water to a boil. Done in a tea kettle or small soup pot.
- Strain the custard mixture to get out impurities
- Evenly pour custard base into the ramekins and gently place in your half pan. Pour in your heated water (it should come about halfway up the sides of the ramekins) Cover the pan with foil and bake for 40 mins.
- Check at 40 mins with an instant read tormentor put into custard. It should read between 150-155 degrees. Or using a pair of tongs or if you have “cooks fingers” lift up the foil and jiggle a ramekins if the center jingles like jello. Perfect!
- Remove from the oven and remove the foil. Cool down in the fridge for 3 hours before serving
Sprinkle 1 tablespoon each custard and torch or broil until caramel color is achieved. Serve with a spoon and make sure to let the sugar harden on top before serving. Enjoy this classic french dessert. Be the chef and other inspiring words! Have fun!