An Inspired Cook

Is there any dessert more rich and creamy than crème brûlèe? The appearance is quite elegant which might make you think it’s hard to make, but actually it’s not hard at all. It has a hard caramelized crust that is made with a sprinkle of sugar and a mini torch to burn the sugar. The custard is made from heavy cream, egg yolks, sugar, vanilla and a pinch of salt. Once prepared, it’s baked in a water bath and then chilled for several hours. Keep the custard chilled until ready to serve. It’s a beautiful dessert to present to guests and perfect for special occasions. Just before serving, sprinkle superfine caster sugar over the top and burn it with a mini torch. As it burns through the sugar it creates a thin crackly crust that has a caramelized sugar taste. It’s quite a contrast of flavors and textures that I simply love.

Here’s what you’ll need; Heavy cream, egg yolks, sugar, salt and vanilla. A vanilla bean is preferrable but extract can be used as well.

If using a vanilla bean, make a slit down the middle of the bean, pry it open and scrape the inside with a knife. If using vanilla extract you’ll need 2 teaspoons.

Strain 2 cups of heavy cream. Sometimes there are a few curdled butterfats in the cream and straining it will leave a silky creamy texture.

In a heavy bottomed pot over medium heat, warm the heavy cream and vanilla bean until it just begins to simmer. Whisk the vanilla particles through the warm cream. Place a lid on top and let it sit for a few minutes.

Meanwhile whisk together the egg yolks, sugar and salt.

Begin to slowly add the warm cream to the egg yolks, whisking as you pour to temper the eggs.

Continue whisking until all the heavy cream and vanilla has been incorporated.

Again, strain the mixture so that there are no lumps. I like to pour this into a bowl with a pour spout so that it easily pours into the ramekins with no spills or messes.

Pour the mixture evenly between 6 crème brûlèe ramekins. Carefully pour hot water into the baking dish until it is halfway up the sides of the ramekins. Bake in a preheated 325 degree oven for 30 – 35 minutes or until the edges are set but slightly jiggle in the center. The center will continue to set after they are removed from the oven.

Remove the the oven and let cool to room temperature. After they have cooled sufficiently, place some plastic wrap over top and chill for a few hours or overnight.

When you are ready to serve, sprinkle a thin layer of caster sugar over top and use your mini torch to caramelize and burn the sugar until it becomes a crisp layer. Let the sugar harden for a minute, then serve.

Enjoy the contrast between the cool custard and the caramelized crisp sugar.

Crème Brûlèe

2 cups Heavy Cream, strained
1 Vanilla Bean, split and scraped or 2 teaspoons Vanilla Extract
5 large Egg Yolks, whisked
1/2 cup Sugar
Pinch of Salt
Caster Sugar to sprinkle over chilled custard

Preheat oven to 325 degrees.
Strain the heavy cream and add to a heavy bottomed pot over medium heat. Add the scraped vanilla bean and heat just until the mixture begins to simmer. Remove from the heat, add a lid and let sit to infuse the vanilla.

In a medium bowl, whisk the egg yolks, add the sugar and salt and whisk until well combined. Begin to slowly add the warm vanilla cream to the eggs, whisking as you pour to temper the eggs. Strain the mixture into a bowl with a pour spout. Divide the mixture evenly between the 6 ramekins. Carefully pour hot water into the baking dish to come halfway up the side of the ramekins. Bake for 30 – 35 minutes or until the custard is set around the edges but still jiggle slightly in the center. Remove the ramekins and let cool to room temperature. Place plastic wrap over the ramekins and chill for several hours or overnight.

When ready to serve, add a thin layer of caster sugar over the custard and use a mini torch to burn the sugar until it begins to caramelize and become crisp. Let the sugar harden for a minute before serving.

Makes 6 servings