Vanilla Creme Brûlée is one of those desserts i’d rather not have to share.
One of the most elegant desserts of all time. Breaking through its sweet caramel sugar crust to the creamy custard centre is just pure bliss. The custard can be made three days in advance and you don’t need a fancy blow torch for the sugar crust.
All you do to do for the D.I.Y crust is make a basic caramel with sugar and water then pour it onto a silicone mat and cool completely. Once cooled toss it in a mini food processor and blend until it resembles sugar granules. Dust the custard with the caramel sugar then pop it under a hot grill for 30 seconds and you’re done.
Best served immediately after caramelising the sugar crust & believe it or not the first time I had creme brûlée was actually on Valentine’s day some years ago. Fast forward to now creme brûlée is one of my go to date night dessert.
- 4 cups heavy cream
- 150g caster sugar
- 1 vanilla bean, split lengthwise
- 7 large egg yolks
- 1/4 teaspoon sea salt
For Caramel Topping
- 150g caster sugar
- 60ml Water
- Preheat oven to 150˚C bring a kettle of water to the boil. Place 6 ramekins into a large roasting pan. Into a large mixing bowl separate egg yolks from the whites and set aside.
- In a medium saucepan gently heat double cream, combine half the sugar then scrape vanilla bean seeds into pan including the pod. Heat over medium heat for 7 to 8 minutes just until mixture starts to gently bubble around the edges of the pan. Take off the heat.
- Now whisk the egg yolks with remaining sugar and salt. Then immediately begin to temper the eggs. Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. Add two more ladles of the cream mixture, one at a time, while whisking to combine both mixtures. Gradually whisk in remaining cream mixture.
- Strain the custard through a fine sieve into a large jug to remove the vanilla pod and any cooked bits of egg.
- Divide the custard evenly among the ramekins then place them on the roasting pan. Place the pan in oven then slowly add enough boiling water to come halfway up the sides of the ramekins. Bake for 30 -40 mins until custards are just set (they should tremble slightly in centre when shaken).
- Remove the pan from the oven then use tongs to carefully remove ramekins from the hot-water bath. Place on a wire rack to cool for 30 minutes. Once cooled completely cover with cling film and chill for at least 2 hours (or up to 3 days) before serving.
- To create the caramel add the caster sugar and water to a steel pan, heat to dissolve the sugar without stirring. Swirl the pan from time to time. Once the caramel turns amber, pour immediately onto a silicon mat and leave to cool completely.
- In a mini food processor crush the cooled and set caramel to create sugar crumbs. Set the grill to high then sprinkle a layer of the sugar crumbs onto the set crème brûlée. Place under the grill for 30 seconds to re-melt the sugar. Garnish with berries and serve immediately.
- 6 Oven Safe Ramekins (8.5cm x 5cm)
- Bowl & Whisk
- Deep Baking tray
- Mini Food processor/Zip lock bag and rolling pin
If you already have a blow torch simply skip making the caramel process and just add about 1tbs sugar to the set custard and torch it.
If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai so I can see your creations and share it with the online community. Enjoy!