A classical French desert; almost disappeared from the menus but now there is a come back of the classical French cooking in general and the creme brûlée is again on the menus of Parisian restaurants.
This recipe is for 10 portions. But if you want to do less the you should calculate for each ramekin 1 egg yolk, 100 ml heavy cream and 15 g sugar. the vanilla you could use extract in proportion .
equipment needed: A mixing bowl, wire whisk, spatula, cooking pot, ramekins and a baking tray for the Bain marie. Then a blow torch which fascilitates the burning of the top sugar. Also...➡️
A strainer and if you have a pouring bowl will b helpfull to fill the ramekin more precisely and may b more neatly???
10 ramekins. Diameter 7 cm and 4 cm hight. I will fill only to less than 3 cm. the classical thickness. That is how you will have a balanced proportion between the cream and the caramel (burnt sugar)
150 g sugar
5x20cl=1 liter heavy cream (1000ml-33.8 oz) or 4 cups and 2 TBsp. And 2 vanilla beans
Put the cream in the cooking pot. Add the vanilla beans inside the pod...put the pod on the cream it will b strained later.
Add the sugar. Stir to melt the sugar
Mix untill the sugar melts and cook on low heat untill just before boiling. Off the heat and set aside
Set aside for the vanilla to infuse and intensify the flavor. When you are ready to do the custard
Put the oven on 120/130 depends on your oven. The lower, the better but it takes more time. It is a security against baking it too much
10 egg yolks at room temp
Whisk but don't beat. It is to avoid incorporating air. Put the cream back on the fire and when it boils pour it slowly over the egg yolks while whisking.
The cream started boiling
When it arrives to a high boil
Start pouring the boiling cream bit by bit while whisking.
Keep stirring so as to prevent egg yolks to curdle
When all the cream is poured over the egg yolk strain them to remove any coagulated eggs and the vanilla bean
Pour the custard in the ramekins.
If you have bubles on the top you can pass the flame of the torch quickly on them and they will disappear. This step is not absolutely necessary if you don't have a blow torch. The bubles will go
Put in the oven. Fill the tray 1/3 boiling water and bake for 30 mins.check... . Shake the tray if they are still very wobbly then add 5 mins and keep on until you get a little firm wobble.
Out from the oven and from the water. Leave them to cool, cover and refrigerate 6 hours at least. This is the second setting phase. Refrigerate for 6 hrs or more
When you want to serve the creme brûlée, you need to burn the sugar on the There might b some condensation from the fridge. U could just tap it gently using a kitchen paper before you put the sugar
Put 1 Tbsp of sugar. Distribute it evenly
Carefully not to put sugar on the edges of the ramekin. (Like me)
- 10.0 Egg yolks
- 1.0l Double cream (4 cups+3tbsp)
- 150.0g Sugar (3/4 cup)
- 2.0g Vanilla bean or 2 Tsp extract
- 10.0 Ramekins
- Oven 130C /265 F- 30 mins