09 Jan How to Make a Classic Vanilla Bean Creme Brûlée
Anyone out there have that one dessert that makes you weak in the knees? Mine is Creme Brûlée. There is something about breaking through that hard, crunchy, sugary top and into a perfectly sweetened custard, that makes me want to break every healthy eating diet, run upstairs, and put on my stretchy pants.
Now don’t be intimidated by the fancy french name, creme brûlée actually just means burnt cream, so how hard can it be, right?
Plus you get to use a torch when making creme brûlée, and lets be honest, nothing makes a chef look more badass then pulling out a torch and not burning down the house.
- 2 cups heavy cream
- 1 vanilla bean pod
- 4 egg yolks
- 1/4 cup sugar
Side Note About Ingredients: The vanilla bean can be substituted out for vanilla extract, but using a real vanilla pod will make a HUGE difference in the ‘yumminess’ of your Brûlée.
1.Cut your vanilla bean pod in half then use the back of a spoon to scrape out all the little seeds. Stir the tiny black seeds into your cream and heat in a pot until it is hot (but not boiling).
2. In a separate bowl, whisk egg yolks and sugar until well mixed. You’ve mixed it enough when the eggs have gone from that bright yellow colour to more of a pale hue.
3.Pour your hot cream gradually into the egg mix while continually whisking everything together.
4. Place six ramekins into a large roasting pan, and fill each one evenly with your custard mix.
5. Pour hot water into the pan until it comes roughly halfway up the sides of the ramekins.
6. Bake at 325˚F / 165˚C for 45 – 50 minutes. The creme brûlée will still be a little jiggly in the middle, but the edges will have browned just a tad. Remove the ramekins from the roasting pan and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least two hours. They will last in your fridge for approximately three days (if you haven’t eaten them all).
7. Remove the crème brûlée from the refrigerator and spread a thin layer of sugar on top of each one. Using a torch, melt the sugar until it is golden brown and crispy on top. Wait a minute or two for the top to cool down, then dig in!
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