Thursday, 4 July 2013

Traditional Creme Brulee

Hi peeps!

On Monday we did sugar art and it got me thinking how we can also use sugar as a solid dessert topping; as in the instance of creme brulee (sorry for leaving out all the `”^' 's in the word "creme brulee"; but really; whose got time to add them anyway?!). Creme brulee is a fantastic egg custard based dessert that is topped with crackly sugar. Its not my favourite dessert ever (too eggy for the likes of moi) but members of my family love it and so; here's how we make it:

Creme Brulee
2 1/2 cups heavy cream
2 tablespoons brown sugar
6 tablespoons white sugar, divided 1/2 teaspoon vanilla extract
6 egg yolks


Preheat oven to (300 degrees F) 150 degrees C.

Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. You can also use a kitchen blow torch to carmalize the sugar aswell.

Remove from heat and allow to cool. Refrigerate until custard is set again.
Serve with your favourite cup of coffee. You can also garnish the creme brulee with a small dollop of whipped cream and a few mulberries or blackberries. Strawberries work just as well.

This recipe makes one large brulee or 5 smaller ramekin brulee's.

Now for the cherry on this weeks sweet blogs tomorrow! The fact that it will be Friday should be sweet enough but ... I think you and I an make it a bit more sweeter still.

See ya'll tomorrow you awesome, crazy peeps and hope ya'll like the creme brulee more than I do :-D.
Chef Shants xxxxx

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