Classic Crème Brulee
AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREThis is the best crème brulee that I’ve ever tasted…and no, not because its my recipe! It truly is creamy, smooth and silky. I love the vanilla bean essence, it adds so much flavour and depth to this perfect dessert.
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Preheat the oven to 300 F. Bring cream to simmer. Cool slightly and add in vanilla bean that has been sliced lengthwise.
In a separate bowl, whisk together egg yolks and sugar for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream. 3. Butter a ramekin dish or similar-type vessel. Place ramekins or vessel into a large baking dish and add hot water to the baking dish until the water reaches halfway up the custard dishes, creating a water bath (au bain marie).
Bake 35-45 minutes or until the custard is just set and slightly golden. When removed from the oven it will be a little wobbly, not to worry, it will set when chilled. Remove from water bath, cool and refrigerate.
Just before serving, sprinkle sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize or use a blow-torch to heat the sugar (my husband likes the blow-torch option). It takes about 2-3 minutes and sugar will turn a golden brown colour. Sugar burns quickly, so keep a close watch as you caramelize!
Enjoy!!
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Ingredients
Directions
Preheat the oven to 300 F. Bring cream to simmer. Cool slightly and add in vanilla bean that has been sliced lengthwise.
In a separate bowl, whisk together egg yolks and sugar for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream. 3. Butter a ramekin dish or similar-type vessel. Place ramekins or vessel into a large baking dish and add hot water to the baking dish until the water reaches halfway up the custard dishes, creating a water bath (au bain marie).
Bake 35-45 minutes or until the custard is just set and slightly golden. When removed from the oven it will be a little wobbly, not to worry, it will set when chilled. Remove from water bath, cool and refrigerate.
Just before serving, sprinkle sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize or use a blow-torch to heat the sugar (my husband likes the blow-torch option). It takes about 2-3 minutes and sugar will turn a golden brown colour. Sugar burns quickly, so keep a close watch as you caramelize!
Enjoy!!
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