Recipe #3 Crème Brûlée

     

 Crème Brûlée is Custard, which is topped with caster sugar, using a blow torch (check out the second post) you melt (Brûlée which means burnt) the caster sugar giving the custard a contrasting texture of creaminess and crunch.

        You will need very little prep work (mis en place). It’s a classic dessert to be served at dinner parties, I’m sure your friends and family will just say, “That’s so yummy!!”

Serves: 3

Ingredients

·      ½ cup granulated sugar

·      ½ cup powdered sugar

·      3 tsp caster sugar (for the Brûlée)

·      5 whole eggs

·      1/4tsp salt

·      3 cups milk

·      1 and ½ tsp vanilla extract

·      1 cup boiling water

Method

-Grease 3 ramekin moulds

-In a small pan over medium heat, melt ½ cup granulated sugar slowly by stirring slightly so that it does not catch on the bottom of the pan. Let the sugar turn into a light gold colour syrup (caramel). Now pour it in the ramekins and keep it aside

-Preheat the oven at 300 deg c

-In a large bowl, beat the eggs, salt and ½ cup of powdered sugar with an electric beater, beat it until it turns lemon colour

-Gradually beat in the milk and vanilla extract at a very slow speed of the beater

-Pour this mixture in the cups, leaving 3cm on the top

-Take a big oven proof deep pan, pour in the boiling water (This helps in cooking the custard evenly), place the ramekin moulds and bake at 180 deg c for ½ an hour or until the top turns golden brown and when you insert a toothpick in the custard, it comes out clean.

-Cool it to room temperature or if you want to serve it cold then put in the refrigerator. Remove it from the refrigerator 5 minutes before serving.

-Now for Brûlée, do this at the last minute when you are ready to serve it, you can do the Brûlée in front of the guests as well to create a little theatrical effect!! Sprinkle 1 tsp of caster sugar on each ramekin and the blow torch should be on a slow speed, slightly melt the sugar evenly to give it a golden colour

and serve it to your guests!!

-If you do not have a blow torch, then 5 minutes before serving, using your fingers, gently loosen the custard and put a serving plate on top of the mould and invert it, the caramel sauce will ooze out on the top of the custard making it caramel custard!!

Happy Baking!!