The perfect crème brûlée has a soft creamy custard filling and a crisp caramelized sugar topping. This classic dessert looks rather complicated but it is simple to make.
You know how I also love my simple recipes. Crème Brûlée is a classic dessert which is an all time favourite of mine. When I am dining in a restaurant and it’s on the dessert menu, I am definitely having it.
With a name like crème brûlée, I always had this image in my head that this dessert will be difficult to make. I imagined all sort of complex techniques. And I would end up with scrambled eggs rather than the creamy deliciousness served in restaurants. But after making it the first time, I discovered how incredibly simple this elegant dessert is to make. I will be sharing with you, the method to creating the yummiest custard dessert.
Crème Brûlée can be made using five ingredients. Double cream, milk, sugar, egg yolks and vanilla bean. Cream and egg yolks are the main ingredients in this dessert. I would recommend using room temperature eggs. Be sure to have all your ingredients measured out and ready to use.
To start off sit four ramekins in a deep baking tin. Pour double cream and milk into a pan. Split open a vanilla bean and scrap out the seeds. If you haven’t got vanilla bean pod’s you can use vanilla bean paste. Add vanilla seeds and pod to cream mixture, then set to one side.
Whisk together the egg yolks and sugar, until it is pale in colour and a bit fluffy. Heat cream and milk over medium heat, until bubbles appear around the edge. You want to bring the cream almost to a boil. Mix in a pinch of salt. Remove the vanilla pod and pour hot cream into beaten egg yolks, while whisking constantly. Strain the hot mixture through a wire sieve.
For the best results bake this custard dessert in a water bath , so it bakes slowly and evenly without burning. Your custard is ready when it wobbles a little bit like jelly. Just give the roasting tin a gentle sway. Remove the custard carefully from the water bath, place on a wire rack to cool for about 10 minutes. Then leave in fridge to cool completely. Preferably overnight.Print
Originally, from Ghana in West Africa, Chichi lives and works in London, Uk with her family. A sudden unusual love and passion for all things cake and baking introduced her to the world of blogging. ChiChi is the writer and photographer behind the blog Cakes By Chichi where she shares recipes, tutorials and photos of food she has made.