Everyone loves a good crème brûlée. It seems easy but you still need a crème brûlée expert to teach you how to make these amazing French treats. After you master the art of crème brûlée, you can add different flavors to the custard and impress your family and your friends.
In order to make these wonderful tasty crème brûlée you will need the following simple ingredients:
For four crème brûlées (normal size ramequin):
2 cups of heavy whipping cream
1/2 cup of white sugar
2/3 tbs of vanilla extract
To prepare the crème brûlée:
Butane fuel buy it here
a head torch (handle with care, adults only)
a sauce pan
1-Break the eggs and separate the white and the yellow. Place the yellow in a bowl and the whites in a Tupperware (we will not be using the whites but you can always keep them for another recipe)
2-With the help of measuring cups pour gently the sugar into the yellow egg mixture and whisk gently
3-Cook the heavy cream and vanilla extract. Put the cream in a sauce pan on low fire and add 2/3 tbs of vanilla extract (you can replace this extract with one vanilla beam which gives you even more flavor)
4-Preheat oven at 325° F, the cooking temperature will be of 335° F
5-Pour the cream into the egg preparation gently. Be careful not to pour all in once otherwise it will cook the eggs.
6-To avoid any shells or vanilla beams. Strain the final custard.
7- Pour the custard into the ramequins which are placed in a tray in the oven. Using a bain-marie type of cooking. Add water, needs to be 1/3 of the ramequin.
8- Cook for 40 minutes (check at 30 minutes)
9- Keep refrigerated for about 5 hours
10- Take out of the fridge and add brown sugar on top of each ramequin to caramelize when we “brûler” la crème.
11- Burn the cream / Brûler la crème with the torch inserted on top of the butane fuel. Each ramequin for about 5 seconds and then if needed another 5 seconds (for a real caramelized effect)
Parisian Flair Tips :
The crèmes must be cooked to perfection to get this creamy and delicate texture. When you take them out of the oven they should be creamy and soft otherwise it means they’re overcooked. Try adding different flavors to your crèmes brûlées such as adding lemon extract into the custard and putting some Nutella at the bottom of each ramequin before pouring the custard.
To get more tips and flavor ideas, shop the perfect crème brûlée recipe book
We want to thank Chef Julien for his tips and recipe.
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