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
Ingredients
- 6 eggs yolks
- 8 tbsp. white sugar, divided
- 1/2 tsp vanilla extract
- 2 cups whipping cream
- Preheat oven to 300 degrees F (150 C)
- Prepare ramekins by placing in a large baking dish dish, with about 1/2 inch of water in the bottom.
- Beat egg yolks, 4 tbsp. sugar & vanilla in a mixing bowl until thick and creamy.
- 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.
- 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.
- 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.
- Remove from heat and carefully pour in to 6 ramekins.
- 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.
- 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.
- 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.
- 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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