Crème Brûlée
Baking and Desserts | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
4
🍽️ Servings
10
Description
You can substitute vanilla with vanilla extract — one teaspoon, but do not replace it with vanillin! Store in the refrigerator, covered with plastic wrap, for up to a week. Serve so that the cream is cold, while the caramel is still warm.
Ingredients
- Whole egg - 6 pieces
- Sugar - 2.8 oz
- 33% Cream - 1 qt
- Vanilla Pod - 1 piece
Step by Step guide
Step 1
Preheat the oven to 302°F.
Step 2
Separate the egg yolks, you won't need the whites.
Step 3
In a large bowl, whisk the egg yolks with the sugar until the sugar is dissolved. Try to whisk gently to avoid incorporating air bubbles. If you have a mixer with low speed, it will be helpful.
Step 4
Using a sharp knife, slice the vanilla pod lengthwise. If you can only cut halfway, that's fine. Use a kitchen knife to scrape out the seeds from the vanilla.
Step 5
Pour the cream into a saucepan and place it over low heat. Add the vanilla seeds and the pods. Heat for about 10 minutes, but do not bring to a boil. Now you can discard the pods.
Step 6
In a large bowl with sugar and egg yolks, gradually pour in the hot cream in a thin stream while constantly stirring. The cream is hot, and the yolk can cook, but if you pour it in slowly and stir vigorously, it won't have time to curdle.
Step 7
Prepare oven-safe ramekins with a capacity of 100–150 ml. Cocottes will work well, although they are not as traditional. Pour the cream and egg mixture into the ramekins, place them on a deep baking tray, and position it in the middle of the oven.
Step 8
Pour hot water into the baking dish, so that the ramekins are submerged in the water bath by about one to one and a half inches.
Step 9
Cook for 50 minutes to 1 hour. The cream should develop a darkening yellow film on the surface.
Step 10
Remove the cream from the oven and let it cool to room temperature. Then refrigerate the cream — it should be cool before serving.
Step 11
Caramelization. Use a kitchen torch, which can be purchased at any hardware store. Evenly sprinkle a teaspoon of sugar over the chilled cream, aiming for a smooth layer of two to three crystals thick. Pass the tip of the flame over the sugar until it forms a brown caramel. Be careful not to overdo it, as this could ruin the smooth texture of the cream.
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