Creme Brulee


Creme Brulee is a simple, yet delicate, soothing, and complex dessert sure to give your taste buds a truly spectacular sensation. Creme Brulee is a dessert you want to have on its own, although it may go well with cream, I prefer to have it plain to truly enjoy it, as it has its own very intricate flavo ur profile. You can find this dessert from anywhere from a home chef making a fancy dish, or on a high end restaurant’s dessert menu. It takes quite a while to get the end product, but most of it is waiting, so truly it is a short amount of work for an amazing gain.


When cooking, you want to make sure to put hot water halfway up the ramekin. This ensures that the oven air stays moist and the creme brulee does not crack. The first recipe for creme brulee is from the French cookbook Le Cuisinier Royal et Bourgeois, the 1691 edition. It was written as a sweet custard with egg yolks and milk, with a crusty, burnt sugar top.


Our method of making it is so delicious, it is hard to beat with any other homemade dessert. Just the aspect of having the ability to make everything at home, torching the top, its just beautiful. The method we use provides a delicate, creamy, custardy texture, with no lumps. A smooth custard that is not too sweet. And the caramelized, crunchy sugar to add sweetness, texture, and visual appeal, all makes for an unbeatable dessert.


Ingredients

(6 servings)

  • 1 teaspoon Vanilla Essence

  • 1 cup sugar

  • 1 quart Heavy Cream

  • 6 large Egg Yolks

  • 8-10 cups Hot Water

  1. Firstly, preheat your oven 325º F

2. Next, place the cream in a pot on high heat and bring to a boil. When boiled add vanilla essence and cover this mixture with a kitchen towel or cloth.

3. In a large bowl, whisk together ½ a cup of sugar, and the egg yolks until well mixed. Now add the cream slowly while stirring continuously. Take out 6, 6-8 ounce ramekins and fill them almost all the way up. Then put them in a large deep pan, and fill the pan up with hot water till it is halfway up the ramekin. Bake until set, but still jiggly. Remember the end result should be a smooth custard.

4. Remove from the oven, and refrigerate for 3-4 hours until set. It can be in the fridge for up to 3 days. Divide the remaining sugar on the top of the creme brulees, and torch the sugar until caramelized and firm.


5. Enjoy!