Quick Crème Brûlée
Baking and Desserts • French
Description
You can use cream with a fat content of 20% to 35%. Do not increase the temperature too much, as the yolks will curdle. The texture of the cream can vary; the longer you keep the dessert in the oven, the denser it will become.
Ingredients
- Whole egg 4 pieces
- Sugar ⅓ cup
- White Beans 2 pieces
- 10% cream 15 fl oz
Step-by-Step Guide
Step 1
Heat the cream in a saucepan over low heat, adding the vanilla seeds and the pods, without boiling. Set the cream aside to cool slightly.
Step 2
Whisk the yolks with the sugar, but do not beat them.
Step 3
Pour about half a cup of the cream into the yolks, mix quickly, then add the remaining cream and mix. Do not beat. Strain everything through a fine sieve.
Step 4
Pour into ramekins. Cook in a water bath in the oven at 285°F for 30 to 50 minutes — it varies for everyone! Check for doneness by gently shaking the ramekins — if the center quivers, it's ready to take out.
Step 5
Cool and refrigerate. For overnight or a couple of hours.
Step 6
Before serving, sprinkle with brown sugar and caramelize. I use a torch.
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