creme brulee

Crème brûlée

Crème brûlée Recipe

Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a crunchy layer of hardened caramelized sugar. It is normally served chilled.

English name of this is Burnt Cambridge cream and in Spanish it is called Creme Catalan.

Tips:

  1.   If you are making it in big mixer on a large scale then blow torch your cream brulee mixture in ramekins before baking them because it is kind of frothy when you make it on large scale. Blow torch will ensure your cream in ramekins is equally distributed. 
  2. Whisk sugar and eggs mixture immediately as they touch each other.  

Ingredients

  • Double Cream  175 g
  • Whole Milk   65 g
  • Vanilla pod  1 or Vanilla extract  1 tsp
  • Eggs  2
  • Egg yolks  2
  • Caster sugar   65 g

Directions

  1. In a mixing bowl, combine the eggs, yolks and sugar until smooth.
  2. In a pan, bring the cream,milk and vanilla to scalding point.
  3. Pour the scalding cream onto the egg+sugar mixture in a thin stream constantly whisking.
  4. You can flavour it with your choice of flavors this time.
  5. Pass the mixture through a fine sieve into a jug.
  6. Fill 3 ramekins with the mixture and place them onto a roasting tin, lined with a cloth.
  7. Fill the roasting tin with water until 3/4 up the ramekins.
  8. Place in the oven at 130 C bake for 40-45  mins.Check after 20 minutes.(If it is a commercial big oven then turn off the fan in oven)
  9. Take out and let them sit in the same water pan for 30 minutes.
  10. Cool them nicely in fridge.
  11. Sprinkle the surface of the custard with caster sugar and caramelize with a blow torch or under a very hot grill.

Picture Directions,

creme brulee
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1. Eggs and sugar
creme brulee
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2. Whisk sugar and eggs and egg yolks together.
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Heat cream and milk until scalding point.
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Pour cream and milk on to eggs in a thin stream and keep whisking.
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Pass through a very fine sieve.
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Creme brulee mixture is ready.
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In a deep baking dish place a clean kitchen cloth and top of it 3 ramekins.
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Fill the ramekins with creme brulee mixture.
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Take out any excess foam on top.
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Place the baking dish on oven tray. Fill the baking dish with water until 3/4 up the ramekins.
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Bake for 40-45 minutes at 130 C. when baked, take them out of the oven and keep in same baking tin for almost 20-30 minutes then place them in fridge until very cold.
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Now put 1-2 tbsp sugar on top and shake the ramekins a little so the sugar cover the top.
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Now blow torch them until sugar caramelized or keep them under very hot grill for 1 minute.
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Creme Brulee
creme brulee
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Creme Brulee
creme brulee
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Creme Brulee

 

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