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.
- 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.
- Whisk sugar and eggs mixture immediately as they touch each other.
- 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
- In a mixing bowl, combine the eggs, yolks and sugar until smooth.
- In a pan, bring the cream,milk and vanilla to scalding point.
- Pour the scalding cream onto the egg+sugar mixture in a thin stream constantly whisking.
- You can flavour it with your choice of flavors this time.
- Pass the mixture through a fine sieve into a jug.
- Fill 3 ramekins with the mixture and place them onto a roasting tin, lined with a cloth.
- Fill the roasting tin with water until 3/4 up the ramekins.
- 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)
- Take out and let them sit in the same water pan for 30 minutes.
- Cool them nicely in fridge.
- Sprinkle the surface of the custard with caster sugar and caramelize with a blow torch or under a very hot grill.