Creme Brulee is a French dessert and is one of the most sophisticated ones. It is served in most restaurants and is just a delight to be consumed. It is just a wow dish, the yummy, velvety smooth custard that can only be reached by cracking the top crispy caramelized sugar layer.
That crackling sound just fills my mouth with water, the textural difference between the top and the bottom is what makes this dessert stands out. However, the classic version is plain vanilla so you can enjoy the authentic dessert.
You can find it topped with a fruit-like strawberry or mango so the acidity cuts through the creaminess and gives you a flavourful punch to your taste buds.
Many beginner bakers are shocked to learn that it is quite a simple dessert, not at all fancy like the name. But this does not mean that you can take it for granted, you do need a careful eye and a few basic skills to get through.
We bring you the most fool proof, easy, and budgeted recipe through the following step by step guide.
The Best Cream Burlee Recipe
Ingredients
- 5 large / 5 large Egg yolks
- ½ cup / 100 g Sugar
- 1 tsp / 1 tsp Vanilla essence
- 2 cups / 476 g Heavy cream
- A pinch of salt (optional)
- 2 tbsp / 2 tbsp sugar (for the top caramelized layer)
Equipments
- Kitchen Torch
Instructions
- Crack the eggs and separate the yolks in a bowl. Add sugar, salt, and vanilla essence to the egg yolks, and using a beater whisk it gently until a smooth paste is formed.
- Place a pan over medium heat and add cream to the pan, do not boil it just bring it to a simmer.
- Once it simmers, put it in a beaker or a bowl and start adding it to the egg yolk mixture slowly.
- Add the cream little by little and do not forget to keep whisking the mixture the whole time until you have added all the cream to the egg mixture.
- Once you are done, put the mixture through a sieve so no lumps are left.
- Divide and equally pour the mixture into 4 ramekins and place the ramekins in a bigger dish.
- Fill the dish with hot water 2/3rd of the way up to the sides of the ramekins.
- Pu the dish (water bath) in a preheated oven and bake for 35-40 minutes at 160ºC/320ºF.
- The custards must be set with a little jiggle in the center. Allow them to cool completely at room temperature.
- Then cover and refrigerate overnight or for at least 4 hours.
- Finally, pour 2 tbsp of sugar over each custard in the ramekin and evenly distribute it. Use the kitchen torch to caramelize or broil the sugar on high heat.
- Let it sit for 3-4 minutes. Crack the surface and enjoy the crunchy sugar coat with yummy custard in every bite.
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