“Magic Potion” Crème Brulèe
AuthorJackie DeKnockCategoryCelebration, GOURMET L-O-V-E, GOURMET LIFESTYLE, Love & RomanceThis 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 and cinnamony spice that 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. Blend for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream.
Butter a ramekin dish or similar-type oven-proof vessel. Place ramekins or small baking dishes into a large baking dish and add hot water to the baking dish until the water reaches halfway up around 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.
If you have a blow-torch, this is when you light it up and let the sparks begin (most men prefer the blow-torch option, my husband did). It takes about 2-3 minutes for the sugar to caramelize and turn a golden brown colour. If you don’t have a blow-torch (who does…OK, I do), place your crème brulèe under your broiler as close to the heat as possible and watch closely as the sugar caramelizes. Sugar burns quickly, so keep a close watch as you caramelize! Enjoy your magic potion.
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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. Blend for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream.
Butter a ramekin dish or similar-type oven-proof vessel. Place ramekins or small baking dishes into a large baking dish and add hot water to the baking dish until the water reaches halfway up around 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.
If you have a blow-torch, this is when you light it up and let the sparks begin (most men prefer the blow-torch option, my husband did). It takes about 2-3 minutes for the sugar to caramelize and turn a golden brown colour. If you don’t have a blow-torch (who does…OK, I do), place your crème brulèe under your broiler as close to the heat as possible and watch closely as the sugar caramelizes. Sugar burns quickly, so keep a close watch as you caramelize! Enjoy your magic potion.
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