Crème Brûlée

Helga Glaesel de BlandingFebruary 4, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Crème Brûlée is one of my favorite desserts, its delicate flavor and satiny texture are the perfect way to end a meal. I will usually order it when I see it on a menu (although it is not always properly made), and also love preparing it at home, the basic mixture is very versatile, so you can flavor it with different ingredients. We adapted this recipe to make the basic vanilla Crème Brûlée, originally it was flavored with Earl Grey tea, which we think is a wonderful idea! You can flavor it with chamomile, lavender, or cinnamon, for example.

The recipe we used is from a British source, so the measurements are in volume and weight, which we prefer when it comes to baking or with desserts that need accurate measuring such as this one. Getting a weight scale has really improved our results in baking! We recommend you invest in one, they are reasonably priced.

To get the best dessert, the right ingredients are important. The recipe calls for double cream, which we know as whipping cream. Check that the fat content is 35%. We do recommend that you use whole milk, instead of 2% milk.

Reading up from Saveur, we found out that this recipe goes back to possibly medieval times. Printed recipes dating as far back 1691 have been found. In Spain, it is known as Crema Catalana.

Follow our step by step and we guarantee success with this delicious custard dessert! Lastly, when you sprinkle the sugar on top of the custard, make sure it is a thin and even layer. That way, when you use your torch to caramelize it, it will melt evenly.

Helga

Crème Brûlée

Recipe adapted from Cupcake Jemma
Yields 4 desserts

Ingredients:
5 egg yolks
50 grams of sugar
425 ml double cream (whipping cream 35%)
100 ml of whole milk
1 teaspoon vanilla extract
Sugar to sprinkle over ramekins to make the hard caramel crust.

Procedure:

Place egg yolks and sugar in a bowl. Use a whisk, or a hand mixer and beat until they are pale and fluffy.
Heat double cream (whipping cream) and milk in a sauce pan. Let is come almost to a boil over medium heat.
Pour onto the egg mixture, very slowly and mixing all the time as you pour.
Pour it though a sieve to ensure a silky texture. There will be some foam on the top, so spoon that out.
Add the vanilla extract and stir.
Divide evenly between 4 ceramic ramekins that are sitting on a roasting pan, or other deep baking dish. (I used a cake pan)
Pour water on the baking dish so it goes about halfway up the ramekins, and then place a baking sheet on top to cover the baking dish, leaving a gap so that steam can escape.
Bake at 160ºC (320ºF) about 30-35 min. They should be a bit wobbly in the middle when they are ready.
Carefully, transfer the ramekins to a surface where you can let them cool a bit, and then can be transferred to the refrigerator to cool for at least 2 hours before serving.
When they are completely chilled, sprinkle sugar over the custard in an even layer, about 1-2 mm thick. Using a blow torch, caramelize the sugar until they are a deep caramel color.
To eat, crack the crunchy caramel and enjoy the velvety custard inside.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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