Creme Brulee

5 May

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.

Crème Brulee is versatile in that it can be flavoured with so many things .. coffee, coconut, chocolate, citrus and liqueur just to name a few.

Crème Brulee

4 servings

Ingredients

3 egg yolks

¼ cup white sugar

1 teaspoon vanilla extract

1 cup heavy cream

1 tablespoon brown sugar

1 tablespoon white sugar

Directions

  1. Preheat oven to 325 degrees
  2. Whisk egg yolks, ¼ cup white and vanilla in a mixing bowl until smooth
  3. 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
  4. Strain the mixture and ladle into ramekins three-quarters full.
  5. Bake in a water bath until set (approx. 25-35 minutes).
  6. Remove ramekins from water bath and refrigerate until chilled.
  7. To finish crème brulee, Preheat oven to broil.
  8. 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.
  9. Remove from heat and allow to cool. Refrigerate until custard is set again.
  10. 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!

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