I have not met anyone yet that does not like crème brûlée (and I probably don’t really want to). The only struggle I have when making this dessert is the blowtorch part just before serving. Not because it is difficult, but because I am the owner of a rubbish blowtorch which always results in a lot of swearing and a couple of burnt fingers.
There are lots of variations on this dessert, people seem to love to put all kinds of stuff in the cream (fruit, chocolate, I have even seen versions with chilly and ginger) however I like the classic version the best.
A lot of recipes require baking these babies in the oven in some kind of bath consisting out of a roasting tin filled with water. Given my inert clumsiness I don’t follow this rule – it’s too complicated and I’ll either short-circuit my apartment building when the tin tips over in my oven or get loads of water in the crème brûlée. I just put the ramekins in the oven at a very low temperature for about 1h30 and they turn out perfect every time.
- 50 cl of cream
- 75 grams of powdered sugar
- 5 egg yolks
- 1 vanilla pod
- 100 gr of sugar
- Cut the vanilla pod in half and scrape out the vanilla seeds.
- Pour half of the cream into a saucepan, add the vanilla seeds and the pod and heat up gently. I use a heavy bottomed sauce pan to avoid the cream from heating up too quickly and burning. Whatever you use, keep an eye on it and stir often!
- Whisk together the powdered sugar and egg yolks until the mixture goes from yellow to a soft yellow, almost white-ish color.
- Incorporate the cold cream into the sugar-egg mixture.
- In the meantime the cream in the sauce pan should be hot, take it off the heat and let it cool down for 2 to 3 minutes. The reason for the cool down is that if you would pour the hot cream directly into egg mixture this might result into curdling (= scrambled eggs).
- Whilst whisking vigorously, pour the hot cream into the cold sugar, egg and cream mixture.
- Now put the mixture in the fridge in order for it to cool down (about 2 hours).
- Pour the liquid into ramekins, depending on the size this will make 4 to 6 portions.
- Put them in a pre-heated oven of 100°C for 1h15 to 1h30 minutes. They are done when the cream has set.
- Transfer the ramekins to the fridge so they can cool down.
- Just before serving sprinkle some sugar on top of the cream and with a blowtorch caramelize the sugar. If you do not have a blowtorch you can use your oven grill.
I hope you enjoy it!