Crème Brûlée is a french dessert with creamy custard base, top with a thin layer of crunchy caramel.
Loving this dessert is an understatement! This is definitely my favourite dessert. Although made with cream, it is custardy yet light due to the nearly set yet still slightly jiggly creamy custard. Sounds contraditing yeah but this is how a perfect Crème Brûlée tastes like.
Ingredients for making this dessert are rather simple; all you need is cream, egg yolk, sugar & vanilla bean (or essence).
1st, preheat the oven to 165 degree celsius.
Split the vanilla pod in the middle and scrape the vanilla beans off the pod (skip this step if using vanilla essence).
Heat the milk in a sauce pan together with the vanilla beans and pod over medium heat. Stir in the vanilla bean and try to seperate the clump.
Allow the milk to come to low boil and remove the saucepan from the heat. Remove the vanilla pod from the milk and discard the pod.
Set the milk aside while you whisk the egg yolk with sugar. Whisk till light and creamy
Slowly add in the heated milk into the egg yolk mixture. Whisk while adding. Add vanilla essense in this step if not using vanilla bean.
Transfer the custard cream to 2 to 3 ramekins (each filled to about 1 inch in depth) and cover the ramekins with aluminium foil.
Place the ramekins into a heatproof pan or tray with depth. Add hot water halfway up the sides of the ramekin and bake for 40 mins.
Remove the baked custard from the oven and it should still be jiggly
Transfer the ramekins to the chiller and chill for at least 2 hours or overnight to set the custard.
Just before the brulee is ready to be served, sprinkle a thin layer of sugar evenly on top of the chilled custard (about 1 tablespoon for each ramekin)
Use a kitchen blow torch and melt the sugar, forming a caramelized crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Creamy, Custardy Crème Brûlée with Crackling Caramel
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Serves: 2 to 3 Creme Brulee
Ingredients
- Custard Cream
- 2 Egg Yolks
- 20g Sugar
- 315 ml Milk
- 1 Vanilla Pod/ 2 teaspoon Vanilla Essence
- Caramelized Sugar Top
- 2 to 3 tablespoons of Sugar
Instructions
- Preheat the oven at 165(fan assisted)/180 degree celsius
Making the Custard Cream
- Split the vanilla pod into the middle and scrape the vanilla beans off the pod (skip this step if using vanilla essence).
- Heat the milk in a sauce pan together with the vanilla beans and pod over medium heat.
- Stir in the vanilla bean and try to seperate the clump
- Allow the milk to come to low boil and remove the saucepan from the heat.
- Remove the vanilla pod from the milk and discard the pod; Set aside
- Whisk the egg yolk with sugar until light and creamy
- Stream in the heated milk into the egg yolk mixture and whisk while adding. *Add vanilla essense in this step if not using vanilla bean
Baking the Custard
- Transfer the custard cream to 2 to 3 ramekins (each filled to about 1 inch in depth and cover the ramekins with aluminium foil.
- Place the ramekins into a heatproof pan or tray with depth.
- Add hot water halfway up the sides of the ramekin and bake Bain Marie for 40 mins or until the side is bare set & jiggly
- Transfer the ramekins to the chiller and chill for at least 2 hours or overnight to set the custard.
Caramelizing the Sugar Top
- When the brulee is ready to serve, sprinkle a thin layer of sugar evenly on top of the chilled custard (about 1 tablespoon for each ramekin
- Use a kitchen blow torch and melt the sugar, forming a caramelized crispy top.
- Allow the creme brulee to sit for at least 5 minutes before serving.