My friend Dulcie surprised me with lunch yesterday. After our meal, I graciously offered her some Crème Brulee for dessert. To my surprise she had never had it before! Crème Brulee is one of my all time favourite desserts. Hmm … I think I say that too much but if it’s on a restaurant’s menu it is a “must have” dessert for me. It has a smooth and creamy texture and a nice crunch from the carmelized sugar on top.
Creme Brulee is a classic French dessert that translates to burnt cream in English. It is a rich custard consisting of heavy cream, egg yolks, sugar and vanilla finished with caramelized sugar which is the main characteristic of this dessert. It is normally baked in ramekins in a water bath and then chilled. When ready to serve sugar is caramelized on top with a butane torch or placed under the grill in the oven.
3 egg yolks
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon brown sugar
1 tablespoon white sugar
- Preheat oven to 325 degrees
- Whisk egg yolks, ¼ cup white and vanilla in a mixing bowl until smooth
- Bring the heavy cream to a simmer over medium low heat. Remove the cream from heat immediately and slowly stir cream into the egg yolk until combined
- Strain the mixture and ladle into ramekins three-quarters full.
- Bake in a water bath until set (approx. 25-35 minutes).
- Remove ramekins from water bath and refrigerate until chilled.
- To finish crème brulee, Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sprinkle evenly over each custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
- Lightly dust with confectioners’ sugar and serve
The best part of making crème brulee is using the torch to add the finishing touch to the dessert!