Crème Brûlée Dessert
Baking and Desserts • European
Description
If you don't have a torch, place the ramekins in the oven under the maximum broiler setting (482°F) for 5–7 minutes.
Ingredients
- Whole egg 4 pieces
- Sugar 0 oz
- White Beans 1 piece
- Brown Sugar 2 tablespoons
- 10% cream 15 fl oz
Step-by-Step Guide
Step 1
Split the vanilla bean and scrape out the seeds with a knife.
Step 2
Pour the cream into a saucepan. Add the vanilla seeds to the cream. Bring the cream to a boil, stirring occasionally, but do not let it boil.
Step 3
Remove the hot cream from the heat, strain it through a fine sieve, and let it cool slightly.
Step 4
In a bowl, place the yolks and sugar. Stir without whisking. Gradually add half a cup of hot cream to the yolks with sugar and mix. Then add the remaining cream and gently mix again.
Step 5
Pour the cream mixture into ceramic ramekins.
Step 6
Place the ramekins in a metal baking tray. Carefully pour water (boiling) into the tray. The water should reach halfway up the ramekins.
Step 7
Put the tray with the ramekins in a preheated oven at 302°F for 50–60 minutes. During this time, the cream mixture should thicken well, but when you shake the ramekins, the dessert should jiggle slightly (like jelly).
Step 8
Remove the ramekins from the water and place them on a dry surface. Let the cream cool and refrigerate for 2–4 hours.
Step 9
Then, evenly sprinkle sugar over the chilled cream. Caramelize the sugar using a gas torch.
Step 10
Serve the dessert well chilled, but the caramel should be warm.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!