Cookbook:Crème Brûlée III

Crème Brûlée III
CategoryDessert recipes

Cookbook | Ingredients | Recipes

Crème brûlée is a delicious custard dessert that is both tasty and easy to make.

Ingredients edit

Procedure edit

  1. Preheat oven to 325°F (160°C).
  2. Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat.
  3. Whisk together egg yolks and ¼ cup sugar.
  4. Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm.
  5. Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon.
  6. Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set.
  7. Refrigerate a few hours until cool.
  8. Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning.
  9. Serve and enjoy!

Notes, tricks, and variations edit

  • The cream can be substituted by milk, but the quantity of egg yolks required increases.
  • When dusting the crème brûlée with sugar at the end, a thin and even coat is crucial.
  • One can also finish the creme brûlée with a blowtorch instead of a broiler.
  • Crème brûlée is good with a variety of flavorings, so experimentation is good.