How to Make an Easy, Creamy Creme Brulee

Fresh fruit provides a nice contrast aginst the smooth creamy dessert.

Dessert connoisseurs have enjoyed the smooth texture of creme brulee for centuries. The recipe dates back to 1691, when French chef Francois Massalot described it in his three-volume cookbook with recipes suitable for royals. Today, the velvety creamy custard is a favorite dessert in many households. It is a versatile dessert with many creative options, and you can add chocolate, pumpkin and passion fruit to the custard base. You prepare the dessert in advance, making it perfect to serve at a party with some fresh fruits.



Serves 4.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 18 fl. oz cream, heavy whipping cream
• 2 oz. sugar
• Pinch salt
• Vanilla pod
• 4 egg yolks - room temperature
• Sugar
• Cooking Pan
• Knife
• Mixing Bowls
• Electric Whisk or Whisk
• Sieve
• Ramekins
• Blow Torch

1. Preheat the oven to 300 F.

2. Pour 18 fl. oz. of cream and 1 oz. sugar into a saucepan. Add a pinch of salt.

3. Use the back of your knife to flatten the vanilla pod. Draw the knife lengthwise along the vanilla pod. Use the sharp end of the knife and split the vanilla pod lengthwise. Cut halfway through and drag the knife down. Scrape out the seeds, which are small and black, with the knife tip. Add the seeds to the cream mixture.

4. Let the mixture simmer on medium heat, gas mark 4. Constantly stir the mixture, and remove the saucepan from the heat after five minutes.

5. In a separate bowl, beat 1 oz. sugar and 4 egg yolks together. Use an electric whisk or whisk by hand until the mixture is thick, approximately 5 minutes.

6. Pour one-third of the warm cream into the egg mixture. Mix in gently.

7. Pour the mixture into the remaining cream and whisk for a couple of minutes.

8. Strain the mixture through a fine sieve into a large jug. Remove any bubbles from the mixture and fill four ramekins to about two-thirds full.

9. Place the ramekins on a tray and fill the tray with water up halfway up the exteriors of the ramekins. Put the tray into the oven, and cook for approximately 40 minutes. Cooking time will vary depending upon the size of the ramekin.

10. Check the tray after 10 minutes, to ensure that the water does not bubble into the mixture. Continue to check every 10 minutes until cooked. If the water boils, reduce the temperature slightly.

11. After 40 minutes, take out the tray and leave to cool. Cover with plastic and place in the fridge. Let rest for at least 4 hours, or overnight.

12. When ready to serve, sprinkle 1 level tsp. of caster sugar evenly over the surface and use a cooking blowtorch to caramelize the sugar. Alternatively, use the broiler setting and broil in the oven for 20 to 30 seconds.

References

• Delia Online: Creme Brulee
• Martha Stewart: Creme Brulee
• Epicurious; Coconut Crème Brûlée; March 2010
• Jamie Oliver: Lavender Creme Brulee