Crème brûlée; also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
The essential ingredients for a brûlée will generally be easily found in the pantry. From heavy cream to eggs and sugar, these ingredients are easily found. However, the tool required for caramelizing the sugar on top is not often easily available. Investing in a good culinary torch is a good idea. While the caramelization can be done in a broiler, the effect by a torch is almost always better and easily controllable.
I made this classic crème brûlée this time, I would love to try a Chai flavored brulee or a coffee flavored dessert. While I try the traditional ones, Matcha flavored Crème brûlée is on my list too. Till I make those, enjoy this easy to make Classic Crème brûlée!
Heavy Cream 1 cup
Egg yolks 2
Sugar 6 tbsp
Pure Vanilla Extract 1 tsp
In a medium saucepan, add the heavy cream and heat. Just heat till bubbles appear, do not boil. Add 3 tablespoon sugar and mix. Once it bubbles, turn down the heat.
Meanwhile, beat the egg yolks till smooth. Add 3 tablespoon sugar and beat till the mixture falls as thick ribbons from the beater. Preheat oven to 350 F/ 180 C. Once the cream mixture is little cool, add it to the yolks, beat well. Add the vanilla extract and mix well.
Sieve the mixture into three or four ramekins. Take a large glass tray and place the ramekins in it. Fill the tray with water till the ramekins are half submerged.
Bake for 25-30 minutes till the tops do not wobble. Refrigerate for a few hours or overnight.
Before serving, add half a tablespoon of sugar and caramelize using a blowtorch. You can top the brulee with fruits, chocolate chips, a sprig of mint or just serve as it is!
For this recipe, I used the blow torch by EurKitchen. They sent me the torch complimentary, but the opinions expressed are completely my own. The torch was really easy to use, and did the caramelization perfectly and was easier to use compared to the other torch I own. Filling butane in the torch was really simple and with a turn of a knob, the flame intensity can be managed. The torch is a great addition for any kitchen in which such delicacies are prepared! Get yours here.
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