Crème brûlée – its actually not that complicated!

Found this post in my drafts!! Wonder why I didn’t post it!!

So somewhere last year I tired making the Crème Brûlée…for a person who doesn’t speak French like me, this name sends shivers down the spine. But the process wasn’t that bad actually. This is one of the French desserts which is actually not that complicated as people make it seem!! It has various names like Creme Catalana, Cambridge Burnt Cream and so on…essentially it is a creamy custard made of yolks which is finished off by burning/carmelising a layer of sugar on top. It is said that François Massialot, the esteemed French chef who cooked for illustrious hot shots during 1690s invented this dessert. He was famous for his banquets at places like  Château de Meudon, and Versailles. Interestingly, the English translation of the dish and similarity to another dish called the English Cream caused some confusion and made Crème Brûlée vanish from cookbooks till 1980s. During this time it reappeared as a symbol of self-indulgence and a restaurant popular!

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Snap goes the crust 🙂

Without further ado, here is the recipe. I have adapted the recipe from my ‘Good Housekeeping Step-by-step Cookbook’ that was incidentally published in 1980!!

 Serves 8

6 egg yolks

400ml thickened cream or pure cream

200ml Milk

1 tbsp+1/3rd cup Sugar

3tsps Vanilla Essence

Additional sugar for the crust

In a heavy bottomed saucepan, heat the cream and milk together. Bring to a boil and turn off the gas. In a mixing bowl, cream/whisk the sugar and the yolk till the color changes from yellow to pale yellow. Add the vanilla essence and mix well. By this time the cream mixture would have cooled down a bit. Gently pour it into the yolk mix and whisk continuously. Don’t pour hot cream mix or the yolk may curdle. Then divide the liquid in 8 ramekins and place on a heavy oven tray. Pour some warm water in the tray till it reaches half of the height of the  ramekins (bain-marie technique). Put the tray in a pre-heated oven at 130 degrees  Celsius and bake for 50 to 60 mins. I checked with a wooden skewer after 50 mins and it came clean. So you can adjust the time according to your oven.

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Take the tray out and let the ramekins cool in it for some time. Then refrigerate the Crème. Before serving, sprinkle 1-2 tsps of sugar on the top (you can tip off the excess sugar if you like but a thick caramel crust is yummy). The using a blow torch, caramelise the sugar. Serve just like that or with fresh berries/oranges/pineapple.

Hope you guys make it and enjoy!!

Love,

Dakhina

 

 

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