Crème Brûlée

Category DifficultyIntermediate
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

To my delight, I have discovered that the Creme Brulee is the yummiest, easiest and quickest dessert that you can make at your convenience 1-2 days in advance. Make it for your dinner party in individual serving ramekins or for a homestyle dinner with family in the big dish.

It will be a sure hit with its caramelized top and yellow pillowy custard beneath it. Behold, the best tasting dessert that takes only a few minutes and only 3 ingredients.

Ingredients for the Custard
 6 Large Egg Yolks
 100 g Vanilla Infused Sugar
 1 tbsp Vanilla Extract
 2 cups Heavy cream (35% fat)
 Sugar as required for caramelizing the top
1

Pre-heat oven at 300 F or 150 C

2

Mix the Egg yolk with the Vanilla sugar and Vanilla extract until thick & light yellow in color.

3

Heat the heavy cream until its simmering. Remove from the heat.

4

Add a little bit, about 1/4 cup of hot cream at a time to the egg mixture and mix. Slowly combine everything together bringing the temperature of the egg mixture up without overcooking it. Strain the liquid.

5

1. Put the ramekins in a large pan and fill them until almost full. Similarly, fill the big baking dish to the brim. I used an aluminum foil baking dish to bake it.

***The big dish requires one batch of the full recipe and 4 small dishes can be filled with half of this recipe.

6

Put both the pans in the pre-heated oven and fill the pan with boiling water until it is high as the half of the baking dish. Bake for 30-35 minutes until the edges are set and the center is still jiggly. The bigger dish can take 5-10 minutes longer, just keep your eye on it... don't overcook! The custard will firm up in the refrigerator overnight.

7

Take out the pans from the oven and let sit for some time until the water has cooled down a little. Remove the ramekins from the pan using a spatula and let them cool on the rack or countertop for 10 minutes. Drain the pan and put the ramekins again in and wrap with the foil paper or cling wrap. Refrigerate for a minimum of 3 hours. I like to leave them overnight for enhanced flavor.

8

When its time to serve, take out the custards from the fridge 30 minutes early as it takes some time to caramelize the top. Spread a layer of sugar and melt it with a blow torch. The heat will caramelize the sugar and make a crispy sweet layer that will create that "Tap Tap" sound.

Ingredients

Ingredients for the Custard
 6 Large Egg Yolks
 100 g Vanilla Infused Sugar
 1 tbsp Vanilla Extract
 2 cups Heavy cream (35% fat)
 Sugar as required for caramelizing the top

Directions

1

Pre-heat oven at 300 F or 150 C

2

Mix the Egg yolk with the Vanilla sugar and Vanilla extract until thick & light yellow in color.

3

Heat the heavy cream until its simmering. Remove from the heat.

4

Add a little bit, about 1/4 cup of hot cream at a time to the egg mixture and mix. Slowly combine everything together bringing the temperature of the egg mixture up without overcooking it. Strain the liquid.

5

1. Put the ramekins in a large pan and fill them until almost full. Similarly, fill the big baking dish to the brim. I used an aluminum foil baking dish to bake it.

***The big dish requires one batch of the full recipe and 4 small dishes can be filled with half of this recipe.

6

Put both the pans in the pre-heated oven and fill the pan with boiling water until it is high as the half of the baking dish. Bake for 30-35 minutes until the edges are set and the center is still jiggly. The bigger dish can take 5-10 minutes longer, just keep your eye on it... don't overcook! The custard will firm up in the refrigerator overnight.

7

Take out the pans from the oven and let sit for some time until the water has cooled down a little. Remove the ramekins from the pan using a spatula and let them cool on the rack or countertop for 10 minutes. Drain the pan and put the ramekins again in and wrap with the foil paper or cling wrap. Refrigerate for a minimum of 3 hours. I like to leave them overnight for enhanced flavor.

8

When its time to serve, take out the custards from the fridge 30 minutes early as it takes some time to caramelize the top. Spread a layer of sugar and melt it with a blow torch. The heat will caramelize the sugar and make a crispy sweet layer that will create that "Tap Tap" sound.

Crème Brûlée
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