- Camera: PENTAX
- Camera model: PENTAX K-7
- Exposure time: 1/30
- Aperture: f/6.3
- ISO: 800
(10 days ago)
Creme brulee is an unashamedly rich dessert. As such, we think it is best served in fairly small quantities — we use little white ramekins that hold just over half a cup each, and think they make a good serving size but, in fact, the mixture could easily be used to fill six slightly smaller dishes and still be satisfying.
If you don't like the idea of using cream only, you can use a mixture of equal parts cream and milk. Interestingly, the full cream version sets a little firmer than the milk and cream version, so in some ways the latter can actually seem creamier i the mouth.
For 4-6 servings:
2 cups cream (or 1 cup cream and 1 cup milk) 2 vanilla pods (optional)
4 large egg yolks
1/2 cup sugar
1 tsp vanilla essence 1/8 tsp (pinch) salt 4-8 tsp caster sugar
Pour the cream (or milk and cream) into a small pot or microwave bowl. Add the vanilla pods (if using) and heat gently untill just boils.
Place the egg yolks, first measure of sugar, vanilla essence and salt in another bowl and whisk together.
Remove the vanilla pods (if used) then pour the hot cream mixture into the bowl and whisk again. Pour the mixture through a sieve to remove any lumps, then carefully pour into the four to six ramekins, leaving a few millimetres a the top of each.
Arrange the ramekins in a sponge roll tin or roasting pan and carefully pour in enough hot water to fill to about halfway up the outsides of the ramekins.
Place the tin or pan in a preheated oven and bake at 150degC for 25 to 30 minutes or until the custard has just set (it will appear a little jiggly, but not runny), then remove them from the oven.
Just before serving, sprinkle the top of each ramekin evenly with 1 to 2 teaspoons of caster sugar Had to do this early, so I could photograph them.
Arrange the ramekins on a tray and place under a very hot grill (3cm to 5cm from the heat) for 2 to 3 minutes until the sugar melts and browns. (Alternatively, you can do this with a blowtorch if you have one.) Remove from the heat and let the caramelised sugar cool and harden to form a crisp layer, then serve immediately. (5 years and 776 days ago)
I made Creme Brulee about 15 years ago and the kids liked it so much I've made it every years since. If you aren't familiar with it - it's a vanilla flavored custard with a layer of sugar burned/melted on top, forming a crust. You break through the crust with your spoon to get to the custard beneath. I tried something a little different this year, using maple instead of vanilla, which is why it's a little browner than usual. It was delicious! (5 years and 906 days ago)