Creme brulee is one of those classic desserts that you see on many restaurant menus, but is actually not that hard to make! I love it because it’s a good ‘make ahead’ dessert especially for entertaining. This recipe is courtesy of Martha Stewart, and I’ve used the creme brulee to top my milk tea cupcakes as well before. Yummy!
After trying this recipe out on several occasions and receiving compliments each time, I think its safe to say this recipe is one can be used time and time again.
Creme Brulee
Makes about 6-8 individual servings if you are using these kinds of ramekins
Stuff I used
4 cups of heavy cream (also known as whipping cream)
3/4 cups of sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon of coarse salt
topping
3/4 cup of sugar or as much you need to cover the top to make that crunchy top
Putting it all together
First prepare the oven and baking dishes by boiling a kettle of water and preheating the oven to 300 degrees F. Have your trays ready because you need to bake the creme brulee dishes in a water bath. I simply placed my ramekins in a roasting pan and filled the pan with water to about 1/2 way up the sides of the ramekins.
On medium heat, gently heat the cream, with the vanilla bean and the scrapings. Add 1/2 of the sugar and simmer until dissolved, about 7-8 minutes. Don’t let it boil!! Set aside.
Using a hand held whisk or a kitchen aid on low speed, mix the egg yolks and rest of sugar and add the salt.
Now, you need to temper the eggs. What that means is you don’t want to pour the cream mixture right into your egg yolk bowl because that will cook the eggs. So, using a ladle, add a small amount of the cream mixture into your egg mixture and whisk, continue to slowly add the cream mixture and continue whisking until everything is incorporated a mixed well. You may see some bubbles form on top of the mixture in the end. Just get a spoon and scoop up the bubbles.
Now you can divide your mixture evenly among your ramekins.Carefully place them in the oven and let it bake for about 30-40 mins.(until the custard just sets. They should tremble slightly when shaken in the centre).
Take them out of the oven and let them chill for about 30 min on the counter. After that, cover with saran wrap and put them into the fridge to finish firming for at least 2 hours or up to 3 days.
Right before serving simple sugar generously on top and using a blow torch brown the tops until you have your desired ‘crispness’.
Serve with berries or other sauces if you wish!
Have fun with this, but be careful with the torch!
