Heavenly Creme Brulee

Have you ever eaten something so delictable, so amazing that you had to have more..well some time ago we went out for a dinner & a show, for dessert I ordered the Creme Brule...and my world has been changed from then on...

My mission life now is to make the perfect Creme Brulee...and of course now to share it with you.  I'm still struggling a bit with the topping to get it perfectly smooth, i have tried a couple of different ways but it is just not coming out the way I want it to, but we will keep trying.



 

I have also tried a couple of different recipes, since the one recipe comes out very soft, but the taste is awesome, and the other recipe comes out to eggy...again trial and error...

Here is some pics of the process for those of you that want to see a work in progress, I must also admit, Creme Brulee is not as difficult as everyone says it is:

I don't have any ramekins so i used some white cups, they worked perfectly to, and also your guests can hold the dessert with the handle:

Fill a large roasting tin (the ones that usually come with your oven) halfway with boiling water. Place the ramekins into the roasting tin

Mix the egg, yolks and half the sugar together in a bowl.

Place the cream, milk, vanilla pod and the remaining sugar into a saucepan and bring to the boil. (If you like the black seeds in the creme brulee, split the vanilla pod down its lenth first) if you don't have a vanilla pod then use vanilla esscense.

Strain the boiling mixture into the egg mixture and whisk well.



Fill the rammikins and cook for 45 minutes.



Remove them from the oven and allow to cool, thenplace in the fridge.

Just before you serve the, sprinkle the tops with sugar and caremalise with a blowtorch. if you don’t have a blowtorch, put the oven on grill and plave them under the grill until caremalised. (Its very quick so watch them)

Serve immediately with a few strawberries or other fruit and dust with some castor sugar.

 

Let the flavour take you away....

Printable Version

Here is the recipe:

Crème brulee

What you need

375ml cream(1 tub)
125ml milk
75ml sugar
4 egg yolks
1 whole egg
1 vanilla pod
4 ramekins

The process

Heat the oven to 120 Celsius (very important to get this right)
Mix the egg, yolks and half the sugar together in a bowl.
Place the cream, milk, vanilla pod and the remaining sugar into a saucepan and bring to the boil. (If you like the black seeds in the crème brulee, split the vanilla pod down its length first)
Strain the boiling mixture into the egg mixture and whisk well.
Fill the ramekins and place them in a roasting pan with enough water to reach half way up the sides of the ramekins and cook for 45 minutes.
Remove them from the oven and allow to cool, then place in the fridge.
Just before you serve the, sprinkle the tops with sugar and caramelize with a blowtorch. if you don’t have a blowtorch, put the oven on grill and place them under the grill until caramelized. (Its very quick so watch them)

Serve immediately with a few strawberries or other fruit and dust with some castor sugar