0 0
Extremely Rich Creme Brulee or Burnt Cream

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
750 ml Double cream
8 Egg yolks
2 pods Vanilla
125 g + extra for toppings Golden caster sugar

Extremely Rich Creme Brulee or Burnt Cream

Cuisine:
    • Serves 8
    • Medium

    Ingredients

    Directions

    Share

    Creme brulee

    Creme brulee or burnt cream is a very rich custard based dessert with a caramel crust. Made with vanilla, although adding fresh fruit, chocolate or spices as an alternative. It resembles a baked custard in many respects.

    If you don’t have a cook’s blowtorch, I would recommend getting a plumber’s brazing torch. This is certainly an upgrade from a cook’s torch. If you have neither, I would recommend not using a grill like many people suggest and instead using something like a salamander. Heat this up, or the back of an old spoon, over the stove until very hot and place over the sugar until it caramelises.

    (Visited 83 times, 1 visits today)

    Steps

    1
    Done

    Separate the egg yolks from the whites. Keep the whites to make meringues or similar.
    Add sugar to the yolks.

    2
    Done

    Split the vanilla pods length ways and scrape out the seeds. Deposit seeds and pods into a pan.
    Add the cream and put over the stove until bubbles start to appear around the edges of the cream.
    Remove from heat.

    3
    Done

    Whisk the yolks and sugar quickly together until they reach a pale yellow colour.
    Temper the eggs by adding a ladle full of the hot cream and whisking briskly together.
    This will stop the eggs from scrambling when you add the rest of the cream.

    4
    Done

    Add the rest of the hot cream, whisking continually.
    Once combined, pour through a fine sieve into a bowl and skim off any foam that has appeared.

    5
    Done

    Arrange 8 ramekins in a deep roasting tray.
    Fill the tray with hot water up to between 1/3 and 3/4 of the way up the sides of the ramekins.
    Ladle the egg custard mix into each of the ramekins.

    6
    Done
    40 minutes

    Put the roasting tray into the preheated oven and lay over the top of it a baking tray, leaving several centimetres for steam to escape.
    Bake for 35 - 40 minutes
    Remove from the oven when the centre of the custards jiggle when you gently sway the roasting tray.

    7
    Done

    Remove from the tray and leave to cool on a wire rack before placing into the refrigerator for at least an hour.
    When ready to serve, spread about 1 - 2 teaspoons of golden caster sugar over each custard, using the back of the spoon to flatten.
    Hold a kitchen or plumbers torch about 10cm from the sugar and keep moving in circles until the sugar bubbles and caramelises.

    BaTarts

    Simple maple and pecan nut tart
    previous
    Simple maple and pecan nut tart
    Traditional homemade mincemeat in a jar
    next
    Traditional homemade mincemeat
    Simple maple and pecan nut tart
    previous
    Simple maple and pecan nut tart
    Traditional homemade mincemeat in a jar
    next
    Traditional homemade mincemeat

    2 Comments Hide Comments

    Add Your Comment