I finally conquered the creme brûlée.
Okay, I make it sound like it was some sort of epic battle—it wasn’t. But, it’s definitely something I’ve been hesitant to make. Creme Brûlée is my favourite dessert to order while out. The fact that I can now make it whenever I damn well please frightens me.
It’s a fairly easy process, just takes a bit of time!
- 1 large egg
- 4 large egg yolks
- 1/2 cup sugar, plus 1 Tbsp per ramekin
- 3 cups heavy cream (whipping cream)
- 2 tsp vanilla
- Preheat oven to 300°F.
- Separate your egg yolks from the whites and put in the bowl of your stand up mixer. If you don’t have a stand up mixer it’s not a big deal, just put the eggs in a bowl. You should have four egg yolks, and one full egg in your bowl.
- Add 1/2 cup sugar and beat until combined. Continue beating until eggs and sugar lighten in colour slightly.
- Set aside.
- In a saucepan, scald the heavy cream. Scalding cream means to heat it until just under boiling. Don’t bring it to a boil, just make sure it gets really hot. If you see tiny bubbles around the edge of your pan, you’ve done it right.
- Once you’ve scalded your cream, add it to your egg and sugar mixture very slowly. Make sure your mixer is on very low (the stir setting works best here). You don’t want to cook the yolks, so you need to add it nice and slow.
- Add the vanilla and stir.
- Now you’ll have something that looks like this
- Pour into ramekins.
- Set ramekins in a deeper dish. Fill that dish with hot water until it reaches about halfway up the sides of the ramekins.
- Put in oven and bake for about 40-45 minutes.
- When you pull them out, the custard should look set, but will still jiggle if you shake the ramekins.
- Let these cool on a rack, then transfer to the fridge for at least 2 hours or overnight.
- When you’re ready to add the topping, make sure you take the custards out of the fridge for about 30 minutes first.
- Sprinkle 1 tbsp of sugar on top of each ramekin, and use a kitchen blowtorch to melt the sugar on top, and let it caramelize.
- Let that sugar harden for about 5 minutes, then serve!
- I like mine best with fresh raspberries, but it’s really up to you
Thanks for reading!