These two popular desserts are to die for, some people are often confused between these two. What makes each of them unique is the caramel itself. For creme caramel, the caramel is cooked by using a dry method, where there is no water needed to melt the sugar. This method will produce a darker and deeper colour of the caramel. However, you need to be careful with the heat intensity, because you might burn your caramel and that is the saddest thing that can happen. It is because it will take so much of your energy to clean it later.
As for the creme brulee, sugar is spread evenly on the surface and a blow torch is used to caramelize the crust. This method will melt the sugar and the melted sugar will cover the whole surface. The sugar will set and give that interesting sugar crack on top.
Creme Caramel and Creme Brulee
Ingredients
- 2 Eggs
- 1/4 cup Sugar
- 1 cup Milk whole milk preferred
- 1 tsp Vanilla extract
For the Caramel
- 1/2 cup Sugar
Instructions
Creme Caramel
- In a pan, dry melt the sugar until it melts and becomes a dark amber colour
- Transfer it into a ramekin
- In a sauce pot, combine eggs, sugar, milk and vanilla.
- On low heat, stir the ingredients until the mixture looks glossy and a bit creamy
- Transfer it into the ramekin
- Bake in a 150C water bath oven for 45 minutes.
- Once baked, let it cool and set for 4 hours. Once chilled, flip it.
Creme Brulee
- In a sauce pot, combine eggs, sugar, milk and vanilla
- On low heat stir it until the mixture looks glossy and a bit creamy.
- Transfer it into a ramekin.
- Bake in a 150C water bath oven for 45 minutes.
- Once baked, let it set in the chiller for 4 hours.
- Once set, sprinkle the sugar on top and caramelize the crust with a blowtorch.
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Do not miss out the previous topics: Day 26: Custard Dessert
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