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Tuesday, 15 July 2014

I'm Scared of Creme Brulee, Creme Brulee

I've loved Creme Brulee for years.  There are flavoured ones that I've tried, and while good, I still love the basic Creme Brulee.  However, I was terrified to try to make it.  One day I just decided I would try, and it was easy.  Time consuming a little bit, but mostly easy.  So for anybody out there who is scared to try to make it, here's the no fail version that I use.

I'm Scared of Creme Brulee, Creme Brulee

Easy Creme Brulee

Recipe by Fluudbloggler

  • 6 eggs yolks
  • 8 tbsp. white sugar, divided
  • 1/2 tsp vanilla extract
  • 2 cups whipping cream
Cooking Directions
  1. Preheat oven to 300 degrees F (150 C)
  2. Prepare ramekins by placing in a large baking dish dish, with about 1/2 inch of water in the bottom.
  3. Beat egg yolks, 4 tbsp. sugar & vanilla in a mixing bowl until thick and creamy.
  4. Pour cream into medium saucepan and stir over medium heat until it almost comes to a boil. You see steam coming off it, but it's not bubbling. Remove cream from the heat and stir into egg yolk mixture; beat until combined.
  5. Pour cream mixture into the top of a double boiler. If you do not own a double boiler, use a big pan with water boiling in the bottom, and a heavy metal bowl on top of it.
  6. Stir over simmering water, almost constantly until mixture starts to thicken. The term is often used "until it coats the back of a spoon". I usually just consider it ready when it thickens to the point that it resembles really melted ice cream. This takes anywhere from 5 to 7 minutes.
  7. Remove from heat and carefully pour in to 6 ramekins.
  8. Bake in oven for 30 minutes. Remove from baking dish water bath, and let cool to room temperature. They should still jiggle a little when moved. Then refrigerate until set at least an hour.
  9. Take remaining white sugar and sprinkle over the tops of the creme brulee. I've seen recipes that call for brown sugar or a combination of both, but the brown sugar tends to burn too quickly, and you get a much better, crackly top, using just white sugar.
  10. If you have a cooks torch, use it to fire over the top of the creme brulee until you can no longer see white sugar granules. If you don't have a torch, then place under broiler until you get the same result. You will have to watch closely so that you don't burn the sugar.
  11. Refrigerate again until you are ready to serve. Will keep nicely in the fridge for a couple of days.
Your creme brulee is perfect when the top cracks when you hit it with a spoon like this:

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