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
- I don't really love custard and that's pretty much what creme bruleé really is..
- 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!