Easy Crème Brulee
Crème Brulee is actually one of the easiest desserts you can make, which surprises a lot of non-cooks out there. Even for someone like me who loves cooking, I don't often make desserts. So something like this: with not many ingredients, straight forward steps, the ability to make it ahead and being delicious and theatrical, is a star in my eyes.
Crème Brulee is one of those lovely romantic desserts that you may have had on holiday in France or in a little local French bistro. Usually it goes along with fond memories of date nights, family celebrations or just feelings of being fancy! Well I'm here to let you in on the secret that it is so easy to make yourself and it doesn't only need to be reserved for special occasions.
“When I make Crème Brulee for a dinner party, I like to get everyone involved with torching their own little ramekin. It adds that element of theatre to the dish and everyone seems to really love it, especially men, it must go back to caveman days!”
Easy Crème Brulee adapted from a Sally's Baking Addiction recipe
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 Brulees
5 Egg Yolks
1/2 Cup of Caster Sugar
3 Cups of Thickened Cream
1/4 Teaspoon of Salt
1 1/2 Teaspoons of Vanilla Bean Paste
8 Teaspoons of Caster Sugar to top the Brulees
Step 1- In a heatproof mixing bowl, whisk the egg yolks and sugar together.
Step 2- Heat the cream, salt and vanilla in a saucepan over medium heat. Do not boil. Remove from the heat just as bubbles are forming but before it comes to a simmer.
Step 3- Very carefully, pour the hot cream into the whisked eggs in a thin stream, all while whisking quickly. Pour slow, whisk fast. Continue until all the hot cream is whisked into the eggs.
Step 4- Place 4 ramekins into a deep roasting dish. Pour the cream and egg mixture into the ramekins until each is filled to the top.
Step 5- Fill the roasting dish with boiling water, until about halfway up the sides of the ramekins. Bake in the oven at 165c for 30 minutes or until just set, with a slight wobble in the centre. Remove from oven.
Step 6- Using oven mitts, remove the ramekins from the water bath and allow them to cool on the bench for 1 hour, then transfer to the fridge for at least 4 hours to set.
Step 7- Just before serving, top each ramekin of set custard with 2 teaspoons each of caster sugar. It should be in a thin, even layer. Burn with a blow torch, constantly moving in a circular motion until you achieve a crunchy and slightly burnt topping.