Crème Brulee

Crème Brulee is a French classic dessert with a subtle not too sweet custard , added with the flavour of burnt caramel crackle on top . This dessert is all about the mouthfeel, the rich creamy custard contrasts with the crunchy caramel beautifully.

I made this for a new year party with friends and it was delectably enjoyed by everyone .

Crème Brulee Recipe

Ingredients

4 cups heavy cream

1 teaspoon vanilla bean paste or 2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

10 egg yolks

1 cup granulated sugar, plus more for brulee

Pinch of salt

Procedure:
Heat oven to 325 degrees.

In a saucepan, warm the cream, add the split vanilla bean and salt; simmer until the sides start to bubble and turn off the stove.

Strain the mixture through a sieve.
In a bowl, whisk egg yolks and sugar together until light.

Slowly add vanilla cream little by little while continuing to whisk until all mixture is incorporated.

Slowly transfer this mixture into your baking dish.

Place this dish inside another baking dish and place in oven.

Now add boiling water to the outer baking dish where your brulee pan is sitting until halfway up.

Bake for 40 minutes, turn oven down to 300F and bake another 20 minutes until only the center of the dish jiggles

Refrigerate for a couple of hours

Now pour a thin layer of sugar on top of the dish until fully covered

Using a torch , caramelize the sugar until it crystallizes and forms a crust, slight blackening gives amazing flavor . If you don’t have a torch , you can place under broiler for 2-3 minutes until crystallized.

Serve cold.

This can also be done in individual ramekins and reduce baking time to half.

If you’re looking for a baking dish like the one shown in the picture find it in the below link

BAKING DISH (AD)

If you want to bake in individual ramekins then you can use below

RAMEKINS (AD)

BRULEE TORCH (AD)

FOR THE SUGAR FOR BRULEE I RECOMMEND SUGAR (AD)

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