Crème Brûlée ( 焦糖燉蛋 )
Do you think having a yummy dessert after a meal, just like put a full stop at the end of a sentence. PERFECT MATCH!
I like to post this dessert at the end of 2012 to let it have a happy ending 2012 and welcome the Happy New Year 2013! 🙂 🙂 🙂 ♥ ♥ ♥
Crème Brûlée — is one of my most favourable dessert, I loved the traditional and classic French version. It’s rich and smoothly egg custard full of vanilla seeds fragrance, it is the best if you use the real vanilla pod, just scrape the seeds out from the pod and throw the whole pod into the milk and cream mixture, simmer for a few minutes to let all the flavour out from the pod. You just can’t believe how good it is, compare to the vanilla essence or extract. Believe me, try it out for yourself!
Don’t forget the crunchy topping, if you have a new present just like my boy, he has a mini blowtorch for his christmas present, take it out and have fun but take care don’t burn your hair or eyebrow 🙂 . Wait until the Crème Brûlée come out from the oven, sprinkle over the sugar in a layer and caramelise with the mini-blowtorch, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours.
Meanwhile, I need to control myself to end up with having a large portion, I serve them in a small ramekin.
This recipe adapted from BBC food blog.
- 450ml double cream
- 50ml whole milk ( I use semi-skimmed milk )
- 2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)
- 5 free-range egg yolks
- 75g golden caster sugar, plus few tablespoons for the topping
- Preheat the oven to 300°F/150°C/130°C (fan oven), or Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.
- Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well.
- Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined.
- When the cream and milk mixture is coming up to a simmer (remember not to boil it), pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar.
- Ladle the brûlée mixture into 4 serving ramekins. Discard the vanilla pods.
- Place the ramekins into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the ramekins (this is called a bain-marie).
- Place the bain-marie into the preheated oven and cook the creme brulees for about 35 – 40 minutes, until set firm but still with a slight wobble.
- For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.
- If you like the topping a bit more crunchy, sprinkle over the caster sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately!
- If you want to make it advance and serve the next day, you can chill the crème brûlées after it cooked and cool down completely. You only need to reheat it or serve cold, but remember to blowtorch the top with a layer or two of crunchy caramel.
- If you don’t want to make a second layer of topping, I think one layer still be fine!
- If you haven’t got a blowtorch, put the crème brûlées under a hot grill for few minutes, that will do the same result!