Creme Brulee, also called Burnt Cream is a dessert made of soft, rich creamy custard topped with a layer of hard caramelized sugar. While this dessert is quite similar to a flan or a caramel pudding, the texture here is much richer than that of a regular pudding. Also, the burnt sugar at the top adds a unique layer and texture to the taste of this particular dish.
This is one of my favorite desserts, and although I say so myself, this recipe have been perfected with numerous hit and trials and the texture is better than many Creme Brulee I have had at some of the best restaurants around the world.
Try this out!
Yield: 5-6 ramekins
Ingredients:
400 ml fresh cream
1/2 cup sugar +extra for the caramelized top
3 whole eggs
40 gm butter soft
2 tsp vanilla extract (or pods)
Method:
Powder the sugar. Blend the sugar and butter, then add the eggs one by one. Mix it till it forms a nice creamy texture and peaks form.
Separately, boil the cream. If using vanilla pods, add the vanilla pods at this stage. Keep stirring. Once the cream is boiled and it starts sticking and bubbling from the sides, give it a good stir. Make sure it does not stick or burn from the bottom. Turn off the gas. Let it cool slightly but stir in between so that the top skin does not form. (About 10-15 minutes)
Preheat the oven at 170 degrees for 10 minutes.
If using vanilla extract add the essence at this point. If you were using vanilla pods, remove the pods at this point.
Now keep adding the cream to the egg, sugar mix slowly, stirring all the while. Do it slowly, and keep stirring, else the eggs will start getting cooked. Give this mix a nice stir, you will get a nice creamy flowing custard consistency.
Now pour this mix on your ramekin or cupcake moulds. Use only steel or bone-china moulds for Creme Brulee. This is important, especially when caramelizing the top. Pour the mix almost to the top of each individual cup. Bake this for 35-40 minutes at 170 degrees in a water bath.
Check to see if it is done, depending on the depth and size of your cups there might be slight variations in the time needed for this to be done. When the same is done the center will jiggle slightly but the dessert will look well done from the sides.
Now take it out and let it cool. Sprinkle some sugar on the top. Make sure it is even and covers the dessert properly.
If you have a blow torch, now is the most satisfying part. Just torch to melt the sugar, but be careful.
If you don't have a blow torch, put the ramekins back into the oven at 200 degrees for about 3-5 minutes, the sugar should melt. If needed add a few minutes extra till the top layer of sugar is properly melted and caramelized. Let it cool, chill in the fridge overnight, or at least for a few hours.
**Water Bath means, put water in a tray. Add the baking tin on top of this tray. The water should ideally rise up to cover half of the baking tin.
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