Creme Brulee known as Burnt Cream which is a dessert contains a rich custard like filling and a thin layer of hard caramelized sugar on the top.
Creme Brulee is usually in vanilla flavoured that served in almost every cafes. But with the creativity of pastry chefs around the world, there are many flavoured Creme Brulees can be made of. For this recipe, it will be the good ‘ol classic vanilla flavoured Creme Brulee.
- Induction/ Stove
- Mixing Bowl
- Blow Torch
- Round/Square Cake Pan 8” x 8”
- Ramekins 4” (2 nos)
- 200 g Whip Cream
- 200 g Milk
- 60 g Sugar
- 2 nos Egg (Grade B)
- 1 nos Egg Yolk
- 1 tsp Vanilla Paste
- As needed Castor Sugar (For Browning The Top)
- Fresh Berries (For Serving)
- In a pot, mix in cream, milk and vanilla paste together. Then place it over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow it to sit for 15 minutes.
- In a medium bowl, whisk together sugar, egg and egg yolks until they are well blended and it just starts to lighten in color.
- Add the cream and milk mixture a little at a time, stirring continually.
- Pour the liquid into 4” ramekin, and place the ramekin into a large cake pan.
- Pour enough hot water into the pan to come halfway up the sides of the ramekin.
- Bake at 160°C just until the creme brulee is set, but still trembles at the center. This takes approximately 40 to 45 minutes.
- Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Spread castor sugar evenly on top, then using a blow torch, melt the sugar to form a crispy top.
- Allow the creme brulee to sit for at least 5 minutes before serving.
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