Hello, folks! There’s no little joy in my world than the melodic clink of my whisk against the bowl as I mix up something stupendous in the kitchen. Today, we’re delving headfirst into the majestic world of French cuisine. Yep, you’ve got it – we’re preparing the granddaddy of all desserts, the delectable and unmatched Crème Brûlée!
You might be thinking, “Whew, that does sound daunting”. But hold your horses, it’s not rocket science if you break it down. Trust me, it’s as easy as pie!
First things first: gather the troops – creamy, decadent heavy cream, vanilla pods that burst with vibrant flavors, egg yolks from happy chickens, and sugar, both white and brown kinds. The pirates of the kitchen, eager and ready for action!
Now as you begin, playing around with the dairy, the eggs, and sugar might seem like walking on a thin kitchen knife. But remember, patience is key, and soon enough, you’ll have a velvety, rich custard, smoother than a baby’s bottom. Whispering sweet, encouraging words helps, too.
Here’s the fun part: the ‘brûlée’ simply means ‘burnt’ in French. Isn’t that a hoot? Bless their hearts, those sophisticated Francophones. Sprinkle the brown sugar on top of your lush custard and give it a good old 30-second toasting. Talk about topping off your creation with a flash!
When the sugar hardens into a luscious shell, breaking it steals the show like cracking open a crème egg. And voila! Your spoon dives into a sweet ocean of creamy goodness.
Preparing a Crème Brûlée might be a wild ride but, boy, isn’t it worth it! Dive in, make a splash, enjoy the journey and, trust me, your taste buds will write you a thank you note!
Let’s Get To Work!
– Preheat oven to 325°F (165°C)
– In a saucepan over medium heat, combine 2 cups heavy cream and 1 split vanilla bean (seeds scraped out). Stir until steam begins to rise, then remove from heat.
– In a bowl, whisk together 5 egg yolks and 1/2 cup white sugar until smooth and the mixture lightens in color.
– Gradually pour the hot cream into the egg mixture, stirring constantly to avoid cooking the eggs. Remove vanilla pod.
– Pass the mixture through a fine sieve into a spouted jug, discarding any solids.
– Pour mixture into 4-6 ramekins, depending on size. Place ramekins into a deep baking dish.
– Fill the baking dish with boiling water until it comes halfway up the sides of the ramekins. This is your “water bath” which will help cook the custard evenly.
– Carefully transfer to preheated oven and bake for about 30-40 mins, or until the cod Custards are just set with a slight jiggle in the center.
– Remove ramekins from water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours to fully set.
– Just before serving, sprinkle each custard with 1 teaspoon of superfine sugar. Use a kitchen torch to heat the sugar until it bubbles and turns amber. Be careful not to overheat, you want a crispy, not burnt crust.
– Let the Crème Brûlée sit for a few minutes to allow the sugar to harden, then serve. If you do not have a kitchen torch, this step can also be done under a high broiler but watch it closely to avoid burning. Enjoy!
That was fresh!
