Crème Brûlée

Ever since I was a child, before I even knew what it is, hearing these two words - Crème brûlée made me envision something incredibly delicious and unique…. and my intuition didn’t disappoint me!

Crème Brûlée

While this classic French desert is really easy to prepare, a combination of baked cream-rich custard infused with vanilla and then topped with a thin crust of caramelized sugar produces a divine sweet concoction! Creme brulee has become one of my staple deserts which I love to make for my family and friends.

Crème Brûlée

Recipe source: Adapted from Alton Brown’s Crème Brûlée

Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
seasonal berries for decorating (optional)
some hot water

Crème Brûlée

 

The key ingredient in this Creme Brulee is the real vanilla bean. Did you know that Vanilla is the second most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. I was able to purchase premium Bourbon-Madagascar Vanilla Beans from Amazon for a reasonable price. For your convenience, we’ve included a link to a Gourmet Food page within the Shop section of our blog. Or, alternatively, if you’d like to purchase real vanilla beans for making Creme Brulle and your other culinary, needs, please use this direct link.

 

Crème Brûlée

 

How to make Crème Brûlée:
1. Preheat the oven to 325F.
2. Split vanilla bean in half and scrape out the pulp.
3. While the oven is preheating, place the cream, vanilla bean and its pulp into a saucepan set over medium-high heat and bring to a boil.
4. Remove saucepan from the heat, cover with a lid, thus preventing a film to form and allow to cool for 15 minutes.
5. Remove the vanilla bean from the cream and poor the creme through a mesh colander so filter out the vanilla pulp.

 

Crème Brûlée

 

Alton Brown suggests instead of discarding the vanilla bean to rinse it and place in a container with some sugar. Over time, the sugar will absorb the wonderful aroma and flavor of the vanilla bean and you will have a vanilla sugar for your baking needs or even to use when making Creme Brulle.

 

6.Take six large eggs and separate whites from yolks. Reserve whites for another use such as a healthy whites only omelet or make meringue cookies. Place yolks in a bowl.

 

Crème Brûlée

 

7. Add 1/2 cup of sugar to the bowl with yolks.

 

Crème Brûlée

 

8. Now whisk yolks and sugar until well blended and starts to lighten in color. You can use it by hand or use a hand electric mixer on a low speed.

 

Crème Brûlée

 

9. While stirring continually, little by little whisk in cream.

 

Crème Brûlée

 

You should now have a light frothy liquid that will be baked to become a creme brulee.

 

Crème Brûlée

 

10. Pour the liquid into individual ramekins that have capacity of 7 to 8-ounce. You should end up with about 8 to 10 individual creme brulee’s.

 

Crème Brûlée

 

11. Place the ramekins into a large roasting pan and pour enough hot water into the pan, so that it goes up to the halfway of the sides of the ramekins.

 

Crème Brûlée

 

12. Bake creme brulee for 45 minutes on the middle rack of your oven. After 45 minutes, your creme brulee should be lightly-golden in color, sides will be set and the center will be slightly fluid. Even if you think it needs more time in the oven – take it out anyway! As it cools down, creme brulee will set further.

 

Crème Brûlée

 

13. Remove the ramekins from the pan and let them cool till they come to a room temperature. Or you can refrigerate creme brulee for a couple of hours. You’ll want the creme to be cool before using the toarch for the caramelized top coat.
14. Use the remaining 1/2 cup of sugar and distribute more or less equally among all of the ramekins. Lightly shake each ramekin to create an even sugary coat.
15. Now perform a little magic – using a torch, melt the sugar on top to form a crispy sweet top.

 

Crème Brûlée

 

If you don’t have a torch, I recommend you check out BonJour Chef’s Torch.
This is the exactly one I used and I am very happy with the ease of use and the results if produces.
As the sugar melts, you will see little golden bubbles appear – pretty!

 

Crème Brûlée

 

16. Let the creme brulee to sit for a few minutes, so that the top coat dries out a bit, if desired, decorate with berries and serve.

 

Crème Brûlée

 

Doesn’t this look beautiful? I would be happy to know if you like it.

 

Crème Brûlée

 

Crème Brûlée

 

Crème Brûlée

 

Enjoy!

dina-signature

Crème Brûlée
 
Baked cream-rich custard infused with vanilla and then topped with a thin crust of caramelized sugar
Author:
Recipe type: Classic French Desert
Cuisine: Frendh
Ingredients
  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup sugar, divided
  • 6 large egg yolks
  • seasonal berries for decorating (optional)
  • some hot water
Instructions
  1. Preheat the oven to 325F.
  2. Split vanilla bean in half and scrape out the pulp.
  3. While the oven is preheating, place the cream, vanilla bean and its pulp into a saucepan set over medium-high heat and bring to a boil.
  4. Remove saucepan from the heat, cover with a lid, thus preventing a film to form and allow to cool for 15 minutes.
  5. Remove the vanilla bean from the cream and poor the creme through a mesh colander so filter out the vanilla pulp.
  6. Take 6 large eggs and separate whites from yolks. Reserve whites for another use such as a healthy whites only omelet or make meringue cookies. Place yolks in a bowl.
  7. Add ½ cup of sugar to the bowl with yolks.
  8. Now whisk yolks and sugar until well blended and starts to lighten in color. You can use it by hand or use a hand electric mixer on a low speed.
  9. While stirring continually, little by little whisk in cream.
  10. Pour the liquid into individual ramekins that have capacity of 7 to 8-ounce. You should end up with about 8 to 10 individual creme brulee’s.
  11. Place the ramekins into a large roasting pan and pour enough hot water into the pan, so that it goes up to the halfway of the sides of the ramekins.
  12. Bake creme brulee for 45 minutes on the middle rack of your oven. After 45 minutes, your creme brulee should be lightly-golden in color, sides will be set and the center will be slightly fluid. Even if you think it needs more time in the oven – take it out anyway! As it cools down, creme brulee will set further.
  13. Remove the ramekins from the pan and let them cool till they come to a room temperature. Or you can refrigerate creme brulee for a couple of hours. You’ll want the creme to be cool before using the toarch for the caramelized top coat.
  14. Use the remaining ½ cup of sugar and distribute more or less equally among all of the ramekins. Lightly shake each ramekin to create an even sugary coat.
  15. Now perform a little magic – using a torch, melt the sugar on top to form a crispy sweet top.
  16. Let the creme brulee to sit for a few minutes, so that the top coat dries out a bit, if desired, decorate with berries and serve.

 

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