A classic French dessert also known as burnt cream, which has a rich custard base with a top layer of caramelized sugar. The creamy custard is baked in individual ramekins using the water bath or baine-marie method. Refrigerated to set and just before serving, sugar is sprinkled on top of the custard which is caramelized using a blow torch or under a broiler (grill). If the sugar layer does not harden, crystallizes or crack with a spoon, it is not a creme brûlée.
The custard is made with heavy cream, egg yolks, sugar and flavoured with vanilla. Cooking the custard in a baine-marie eliminates the risk of curdling providing slow and uniform heat. To achieve a good crunch, extra sugar should be sprinkled on the top. Once caramelized, it should be allowed to set for 5 minutes to harden and crystallize. A perfect creme brûlée has a crunchy top with a soft and creamy custard below that literally melts-in-your-mouth. A rich dessert that should be indulged once in a while.
To make caramel shards, sugar is heated till golden in colour and then poured into greased heart-shaped moulds. Allowed to set for 15 minutes, separated from the mould and then placed on top of the creme brulee for a spectacular look.
The custard is made with heavy cream, egg yolks, sugar and flavoured with vanilla. Cooking the custard in a baine-marie eliminates the risk of curdling providing slow and uniform heat. To achieve a good crunch, extra sugar should be sprinkled on the top. Once caramelized, it should be allowed to set for 5 minutes to harden and crystallize. A perfect creme brûlée has a crunchy top with a soft and creamy custard below that literally melts-in-your-mouth. A rich dessert that should be indulged once in a while.
To make caramel shards, sugar is heated till golden in colour and then poured into greased heart-shaped moulds. Allowed to set for 15 minutes, separated from the mould and then placed on top of the creme brulee for a spectacular look.
Creme Brûlée
(Serves 4)
You will need the following:
4 x 200 ml round ramekins
9" x 13" glass baking dish
a sheet of parchment paper
4 heart-shaped moulds
oil to grease moulds
blow torch
Custard
Ingredients:
6 egg yolks
2 1/2 cups heavy cream or whipping cream with 35% milk fat (available in Canada)
6 tablespoons sugar
1/2 teaspoon vanilla extract or 1 vanilla bean (split and scraped)
4 cups hot water (for water bath)
Method:
Preheat oven to 300 F or 150 C.
In a saucepan, add cream, vanilla seeds and bean or vanilla extract (if you do not have the bean). Bring to a simmer on medium heat. Do not boil.
Using a separate bowl, whisk the yolks and sugar until creamy. Gradually add the warm cream ensuring to beat continuously till well combined. Do not add cream all at once or else the yolks will start to cook. Strain mixture into a measuring cup and then divide between the four ramekins.
Carefully place ramekins in the baking dish and pour 4 cups boiling water into the dish covering halfway up the sides of the ramekins. (If using the above recommended baking dish, 4 cups of water is enough.)
Place in the oven and bake till custard is set with a slight jiggle in the centre, around 30 minutes. Remove ramekins and allow to cool at room temperature for another 30 minutes.
Cover with plastic wrap and refrigerate to chill for 4 hours or overnight.
Caramel Top
Ingredients:
4 tablespoon sugar
Method:
When ready to serve, remove ramekins from the refrigerator at least 30 minutes prior to browning the sugar on top.
Sprinkle 1 tablespoon of sugar evenly on top of the custard. Utilize all the 4 tablespoons of sugar, 1 tablespoon for each ramekin.
Using a blow torch, melt the sugar till bubbly and caramelized. Alternatively, you could place the ramekins on a baking tray and then under the broiler or top grill. Do keep a watchful eye to prevent the top from burning. Once the sugar is caramelized, allow it to set for 5 minutes to harden and crystallize.
Caramel Shards
Ingredients:
1 cup sugar
4 tablespoons water
Method:
Lightly grease heart-shaped cookie cutters and place on a baking sheet lined with parchment paper.
In a saucepan, heat sugar with water. Do not stir sugar but swirl the pan. Cook till sugar is golden and caramelized. Pour a thin layer of caramel into each cutter. (If desired, sprinkle some chopped roasted peanuts or your favourite nuts on top of the caramel layer.) Allow to set for 15 minutes. Gently unmould the shards with a slight wiggle on each sides. Be careful to preventing them from cracking.
Place each heart on top of the creme brulee and serve.
(Serves 4)
You will need the following:
4 x 200 ml round ramekins
9" x 13" glass baking dish
a sheet of parchment paper
4 heart-shaped moulds
oil to grease moulds
blow torch
Custard
Ingredients:
6 egg yolks
2 1/2 cups heavy cream or whipping cream with 35% milk fat (available in Canada)
6 tablespoons sugar
1/2 teaspoon vanilla extract or 1 vanilla bean (split and scraped)
4 cups hot water (for water bath)
Method:
Preheat oven to 300 F or 150 C.
In a saucepan, add cream, vanilla seeds and bean or vanilla extract (if you do not have the bean). Bring to a simmer on medium heat. Do not boil.
Using a separate bowl, whisk the yolks and sugar until creamy. Gradually add the warm cream ensuring to beat continuously till well combined. Do not add cream all at once or else the yolks will start to cook. Strain mixture into a measuring cup and then divide between the four ramekins.
Carefully place ramekins in the baking dish and pour 4 cups boiling water into the dish covering halfway up the sides of the ramekins. (If using the above recommended baking dish, 4 cups of water is enough.)
Place in the oven and bake till custard is set with a slight jiggle in the centre, around 30 minutes. Remove ramekins and allow to cool at room temperature for another 30 minutes.
Cover with plastic wrap and refrigerate to chill for 4 hours or overnight.
Caramel Top
Ingredients:
4 tablespoon sugar
Method:
When ready to serve, remove ramekins from the refrigerator at least 30 minutes prior to browning the sugar on top.
Sprinkle 1 tablespoon of sugar evenly on top of the custard. Utilize all the 4 tablespoons of sugar, 1 tablespoon for each ramekin.
Using a blow torch, melt the sugar till bubbly and caramelized. Alternatively, you could place the ramekins on a baking tray and then under the broiler or top grill. Do keep a watchful eye to prevent the top from burning. Once the sugar is caramelized, allow it to set for 5 minutes to harden and crystallize.
Caramel Shards
Ingredients:
1 cup sugar
4 tablespoons water
Method:
Lightly grease heart-shaped cookie cutters and place on a baking sheet lined with parchment paper.
In a saucepan, heat sugar with water. Do not stir sugar but swirl the pan. Cook till sugar is golden and caramelized. Pour a thin layer of caramel into each cutter. (If desired, sprinkle some chopped roasted peanuts or your favourite nuts on top of the caramel layer.) Allow to set for 15 minutes. Gently unmould the shards with a slight wiggle on each sides. Be careful to preventing them from cracking.
Place each heart on top of the creme brulee and serve.
