Sunday, April 26, 2015

Creme Brûlée

 Creme brûlée also known as burnt cream desert is a one of my personal favorites.  It's richness and flavour is a wonderful way to end a meal, leaving a nice taste in your pallet after a main course.  I have tried quite a few recipes to make sure that I have the perfect combination of ingredients that I think makes a true creme brûlée.  The day I made this creme brûlée, I had it  for breakfast, lunch and dinner.  It is THAT good! 


4 cups heavy cream (40%)

1 vanilla bean, split lengthwise 

9 large egg yolks 

1/4 cup and 2 Tbs - sugar for the cream 

1/4 cup and 2 Tbs - sugar for the egg yolks 

1/4 teaspoon course salt 

extra sugar for toppings


1. Preheat oven to 300 degrees F. Bring a pot of water to a boil. Place 8-10 ramekins in a large roasting pan.

2. In a medium saucepan combine cream, sugar (1/4 cup and 2 Tbs),scraped vanilla beans and pod. Heat over medium heat until the mixture starts to bubble around the edge of the pan. About 7-8 minutes. Do not let boil.

3. Meanwhile whisk egg yolks, sugar (1/4 cup and 2 Tbs) and salt in a large bowl.(If yolks are small add an extra one). 

4. Use a ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (It is important that you do this so that you will prevent the eggs from curdling). Repeat this step whisking constantly after each addition until all of the cream is combined with the egg mixture. Strain through a fine sieve back into the sauce pan (to remove the vanilla pod and any bits of cooked egg).

5. With a ladle devide the custard equally among the ramekins. Add the boiling water to the roasting pan covering the ramekin dishes about half ways. Bake for about 30-40 minutes. (Time will depend on how deep your ramekins are. If they are the shallow kind you will need only 30 minutes). You will know they are ready when you shake the pan and they shake like a jello in the middle. 

6. Remove pan from oven. Use ones to carefully remove the dishes from the hot water bath. Let them cool for 30 minutes. Wrap them in plastic and place in the fridge for at least 6 hours before serving. (It is very important that you refridurate them no less than 6 hours as they will not taste as good). 

7. Caramelize the custard 5 minutes before serving. Sprinkle about 1 teaspoon sugar over each custard. Working with one dish at a time, pass the flame of the torch in a circular motion 1-2 inches above the surface of the custard until the sugar bubbles, turns amber and forms a smooth surface. You know it is a good creme brûlée when the caramelized top sounds like glass when it is tapped. Serve immediately. 

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