Crème Brûlée
Posted in : Deserts Pastries on
Tags: custard, French Cuisine
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:
- Measure and add cream to medium bowl.
- On cutting board, with sharp knife, cut vanilla bean lengthwise and scrape seeds from bean. Add bean and seeds to medium bowl
- Chop fresh ginger, add to medium bowl and set aside.
- In large mixing bowl, add sugar. Grind sugar with pestle or other utensil till finely ground. Set aside.
- Separate egg yolks and set aside in small bowl. Save egg whites for other uses.
- 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.
- Heat water in medium saucepan or microwave in container.
- Lightly whisk egg yolk bowl.
- 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.
- Pour the liquid into 6 ramekins. Place the ramekins into a large roasting pan.
- Pour enough hot water into roasting pan to come ½ – ⅔ up the sides of the ramekins.
- Preheat the oven to 325 °F.
- 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.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
- 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.
- Using a torch, flame the sugar till crispy, glazed top forms.
- 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.
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