Creme Brûlée

Friday, 9/3/2012
(Hot and Cold Dessert)

Creme Brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting later of hard caramel. It is normally served cold. The Custard base is traditionally flavored with vanilla, but us also sometimes flavored with lemon or orange zest, chocolate, coffee, pistachio or fruits. 

Creme Brûlée is usually served in individual ramekins. The caramel may be prepared separately and put on top just before serving or the caramel may be formed directly on top of the custard, immediately before serving. Sprinkle sugar onto the custard, then caramelized under a torch or salamander. 

Recipe

(A) Egg Yolk - 6 no, Sugar - 120g

(B) Vanilla bean - 1, Cream - 357g

Heat (B) until almost boil.

Whisk (A).

Add (B) to (A) slowly, mix to a smooth custard.

Strain.

Fill 3/4 full and place in a pan. Cover with foil.

Fill the pan with hot water.

Bake at 150 for 40 minutes or the custard is set.

Cool them in the fridge.

Sprinkle some sugar and caramelize with a touch.

- Picture above -
Over-baked brûlée.
The perfect brûlée should be smooth inside.