Crème Brulee is a classic French desert consisting of a custard base and a hard layer of caramel on top. They are rather indulgent as the main ingredient is cream, so why not spoil yourself every now and again!
Some people are afraid of making Crème Brulee, but honestly it’s not hard at all. As long as you don’t burn the milk, and dissolve the sugar in the egg yolks they will work perfectly well. The other reason people steer clear of making Crème Brulee is because they don’t have a blow torch, again not to worry – just caramelise them under the grill. And lastly, it can be annoying being left with so many egg whites but get creative and make a meringue, mousse, macaroons, or coconut macaroons. Otherwise egg whites can be stored in the freezer. The best way to do this is to pour them into an ice tray and take them out as and when needed.
This is a great desert to make for a dinner party or when entertaining, it can be made a day in advance and stored in the fridge.
Below is a pretty easy recipe for a classic Crème Brulee.
3 cups fresh cream
1 cup milk
4 egg yolks
¾ cup caster sugar plus 1 teaspoon per serving
2 teaspoons vanilla bean paste or essence
Pre heat the oven to 180C.
In a bowl, mix egg, egg yolks and ¾ cup sugar on low until just combined.
In a saucepan add the milk and cream and heat on low. Heat till bubbles start to form around the side of the saucepan, but make sure it does not boil. Add the vanilla, and give it a stir.
With the mixer on low speed, slowly add the cream to the eggs.
Place 8 ramekins into a baking dish, pour cream mixture into each ramekins until almost full. Carefully pour boiling water into the baking dish, enough that it comes half way up the sides of the ramekins.
Bake for 35-40 minutes, until they are set. You can tell they are set if you gently shake them and it doesn’t wobble too much. Remove the ramekins from the water bath, and leave to cool to room temperature.
Once cooled, put in the fridge to set for at least 2 hours or overnight.
To serve, sprinkle 1 teaspoon of sugar on top of each ramekin. With a kitchen blowtorch or under the grill, heat the sugar till it caramelises evenly. Allow to set and for the sugar to harden then it’s ready to serve.
I hope you find this as delicious as my family did.