Tuesday, July 21, 2015

Homemade Crème Brûlée

Impress your special someone with this deliciously sinful crème brûlée 
Rich and velvety custard cream, topped with a perfectly sweet and crunchy layer of caramelized sugar


First of all, I would like to thank you! All of you that are reading my blog and trying my recipes.
I have a million thanks to say because ... Any guesses?!? My blog just reached a million pageviews!!! Woo-hooooo! For any blogger, this is a big milestone. Not just big... it's HUGE! One million in a little over a year. All I can say is wow!! And thank YOU :)

Now, let's talk about crème brûlée.  I'm positive that this dessert is a favorite for many of you. It sure is one of mine!
What's not to like?! A super rich, lick-your-plate delicious custard, topped with a warm and crunchy layer of caramelized sugar. My mouth is watering just thinking about the simple pleasure of cracking the top with my spoon when still hot, and dig in the cooler, creamy layer underneath.

This is the perfect dessert to impress your party guests, or to woe your special someone at the end of a romantic dinner. And believe me, it's quite easy to make. 
The recipe requires only few, basic ingredients (milk, cream, sugar, egg yolks, and vanilla extract). It's best to use a torch to caramelize the sugar.  And if you don't have one, don't worry. You can broil the top in your oven. The torch gives you a little more control over what's happening, and makes a more uniform caramelized layer. When broiling, you need to be careful not to burn the top. And you might need to move the ramekins around to have a uniform layer. So, just watch closely!

Would you like to know the hardest part of this recipe?!? Waiting.
Yes, waiting for the dessert to chill in the refrigerator can be pure torture. So, please don't ask me if you can caramelize the top and eat this right out of the oven. The answer is NO! You've got to wait for the custard cream to cool and set for at least a couple of hours (or overnight) before you can move to the next step. I know, I know ... so hard! But really worth it:)
Enjoy!!

*Note: Save the egg whites!! You can always store them in the refrigerator for a day. And then bake an almond tart, almond cookies, coconut macaroons, or meringues.


Ingredients: to make 4 servings                        PRINTABLE RECIPE
  • 4 fl oz (110 ml) of whole milk
  • 10 fl oz (300 ml) of heavy whipping cream
  • 1/2 teaspoon of vanilla extract
  • 4 egg yolks *
  • 1/2 cup (100 gr) of sugar, plus 4 teaspoons for the top
Preparation time: 20 minutes, plus about three hours inactive

Directions:
1: Preheat the oven to 350°F (180° C). In a medium saucepan heat the milk with the whipping cream and the vanilla extract. Bring to a slow boil.
                                      
2: In a large bowl, mix the egg yolks with the sugar. When the milk is hot and starting to boil, pour into the eggs slowly, stirring continuously  until smooth.
                                      
                                      
                                      
3: Pour the mixture, evenly into 4 individual size ramekins. Place them into a large oven pan. Pour boiling hot water in the oven pan, up to about halfway the sides of the ramekins.  Careful not to pour water the ramekins :) 

                                      
                                      
4: Bake for about 45 minutes, until the top is slightly golden, sides are set and center still slightly jiggly.
                                      
5: Remove the ramekins from the hot water and let them cool off. Refrigerate for at least 2 hours so the cream will set. Or overnight, if you prefer.
 Sprinkle the top with about one teaspoon (or less) of sugar, and using a torch, caramelize the sugar to form a crispy golden top. 
If you don't have a torch, preheat the oven to broil. Place the ramekins under the broiler until the sugar melts. It should take between 30 seconds to two minutes, based on your oven and how close is the pan to the flame. You have to be really careful and make sure not to burn the top.

Enjoy :)


  


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