Creme Brûleé

I have had creme bruleé on my mind since I got my pink blowtorch for Christmas. :) Eventually - now in March, I have finally managed to make them! :)

I was a little apprehensive to make them because
  1. I don't really love custard and that's pretty much what creme bruleé really is..
  2. I was worried because many people have cautioned that unless you mix the custard properly, the eggs could split.

I am happy to announce that I was proved wrong - on BOTH accounts. :)

I found two recipes from credible sources which used cold custard rather than heated. And upon tentative tasting of this tantalising dessert, I decided that I am now a fan of creme bruleé...!! :)

The one was from James Martin who is a def authority on baking! and The other was from Nigella which suited the ingredients I had better. :) See the recipe below...

  • 4 egg yolk(s)
  • 40 ml sugar
  • 1 vanilla pod
  • 250 ml cream
  • caster sugar (enough to sprinkle on top
  • Preheat the oven to 180°C
  • Beat the egg yolks, add the sugar a little bit at a time. Beat until light colour and thick in mass.
  • Cut the vanilla pod open and scrape the seeds out with a sharp knife
  • Mix the seeds and cream into the egg mixture. 
  • Now pour the mixture into ramekins. 

  • Put the ramekins in a large oven proof dish, poor cold water into the dish (about 3cm high). 
  • Bake the mixture for 30 minutes. Take out of the oven and let cool. Now place in fridge for about 2 hours or over night.

  • Before serving sprinkle castor sugar over each ramekin and caramelise either with a gas burner or under the grill in a very hot oven. 

The sugar part was the best... I didn't use castor sugar. I found that regular sugar worked fine. 

I was thrilled to hear the 'crack' on top with the spoon and to break that caramel seal was awesome! And then when you take a bite - the smooth custard and the contrasting crunch from the candied top was so delicious!!! :) 

This is something I will DEFINITELY make again!


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