Creme Brulee


A rich cream base covered with a hardened caramel crust.  An exotic dessert,  albeit very simple to make with minimum ingredients.  You need to plan ahead to make this dessert as it requires to be refrigerated.  Makes a great dessert to have on the menu if planning a major party as it can be prepared ahead.  Usually served in individual ramekins.

Crème Brulee

Ingredients – serves 8

750 ml whipping cream (or 500 ml heavy cream and 1 cup milk)

8 egg yolks

½ cup sugar

3 tsp. vanilla essence

4 to 6 tbsp. sugar for topping

Heat the cream+milk in a saucepan and stir over low heat till it some to a boil. Remove immediately. Meanwhile whip the egg yolks with the sugar till creamy and sugar has dissolved.  When the cream starts boiling, pour gradually into the egg mixture.  Add the vanilla essence and stir.  Pre-heat oven.

Place 8 ramekins on a tray and pour the custard to ¾ full.  Place the trays in the middle of the heated oven and pour hot water into the trays to come up ½ inch around the ramekins to bake the custard in a water bath.  Bake on medium (170 deg C for 30 minutes till set. The custard will still jiggle a bit but will set once cooled. Remove from the water bath (bain marie) careful when handling the try with hot water and refrigerate 1 hour or overnight.

Once cooled, (and just before serving) sprinkle with 1 tbsp. sugar and use a blow torch to caramalise the sugar layer.  Alternatively place all the ramekins under the grill (broiler) and caramelize till golden brown.  Another method is to caramelize the sugar in a saucepan and pour over the custard in a thin layer and leave to set. Place once again in the refrigerator until serving time.  The caramelization must be done just before serving as it is supposed to be hard, so as to crack it with your spoon to enjoy the crunch of the caramel and the soft luscious custard with each morsal of the crème brulee.  Simply heaven on your tongue and the feeling of goodness in your tummy!!

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