Crème Brûlée

Crème Brûlée
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A Little Personal History:

This is a favorite dessert of my daughter Jannine. She asked if I could show her how to make it so here it is. This version adds fresh ginger. If you prefer the “classic” version, eliminate the ginger.

Description:

https://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e

Categories: Dessert
Servings: 6
Time: – Preparation:   30 minutes
– Cooking:           1 hour
– Refrigeration:   2 hours
Equipment: Cutting board and small sharp knife, measuring cups and spoons, whisk, pestle or coffee grinder, 1 medium bowl, 1 large mixing bowl, 1 small bowl, medium saucepan and top, strainer, 6 ramekins (7-8 oz), 1 large roasting pan, 1 kitchen torch
Difficulty: Moderate

Ingredients:

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped; or 1 teaspoon. vanilla extract (see notes)
  • 1 Tbs fresh ginger, chopped
  • ½ cup granulated sugar, finely ground
  • 6 large egg yolks
  • 2-3 quarts water, hot
  • ½ cup light brown sugar

Procedure:

  1. Measure and add cream to medium bowl.
  2. On cutting board, with sharp knife, cut vanilla bean lengthwise and scrape seeds from bean. Add bean and seeds to medium bowl
  3. Chop fresh ginger, add to medium bowl and set aside.
  4. In large mixing bowl, add sugar. Grind sugar with pestle or other utensil till finely ground. Set aside.
  5. Separate egg yolks and set aside in small bowl. Save egg whites for other uses.
  6. In medium saucepan, over medium high heat, add cream, vanilla bean/ginger mixture. Bring to a boil, whisking occasionally. Remove from the heat, cover and allow to sit for 15 minutes. Strain mixture into medium bowl, removing vanilla bean, seeds and ginger.
  7. Heat water in medium saucepan or microwave in container.
  8. Lightly whisk egg yolk bowl.
  9. In large mixing bowl with sugar, add egg yolks and whisk together till well blended. The color should just start to lighten. Add the cream mixture, a little at a time, whisking continually. Make sure sugar is fully dissolved.
  10. Pour the liquid into 6 ramekins. Place the ramekins into a large roasting pan.
  11. Pour enough hot water into roasting pan to come ½ – ⅔ up the sides of the ramekins.
  12. Preheat the oven to 325 °F.
  13. In pre-heated oven, on middle rack, bake just until the Crème Brûlée is set, but still “wiggles” in the center, approximately 40 to 45 minutes.
  14. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
  15. Remove the Crème Brûlée from the refrigerator at least 30 minutes prior to “glazing” Crème Brûlée. Evenly distribute and sprinkle brown sugar on top of the 6 dishes.
  16. Using a torch, flame the sugar till crispy, glazed top forms.
  17. Allow the Crème Brûlée to sit for 5 minutes before serving.

Advanced Preparation:

  • Steps 1 – 5 can be done day of event, sealed and refrigerated till ready to mix together and bake.
  • Steps 6 – 14 can be done in advance; seal ramekins with plastic wrap and refrigerate for up to 2 days before serving.

Tips, Notes, and Variations:

  • If you don’t have vanilla bean, you can use vanilla extract. However, don’t add to cream during cooking. Instead, add it to cream mixture after it has cooled (after Step 5).
  • The granulated sugar should be ground fine to help dissolve fully when whisking into egg and cream mixture. To save a little epoundow grease, instead using a pestle, use a coffee bean grinder.
  • Granulated sugar can be used instead of brown sugar for topping.
  • For a special presentation effect, you can flambée the dish at the table. After adding brown sugar, instead of flaming with torch, drizzle a very thin layer of rum or brandy on top (1-2 teaspoon. per ramekin). Light at table and allow to flame out naturally. Depending on size and shape of ramekin, this may take a little experimenting to get just the right effect and result.
  • If you don’t have a torch or don’t want to flambée, you can pre-heat oven to broil, place ramekins on on top rack, as close to heating elements as possible, and broil for 1 – 1½ minutes or until browned, not burned. Watch closely, remove and chill.