I’ve been quite busy over the past week but I’ve made time to do a little dessert last night….
Well as it obviously says… It’s Crème brûlée!!
This is one of my mum’s favourite desserts and I adore it too! With a crunchy caramelized top that snaps as your spoon pokes it, and a smooth creamy texture, it’s one of the most adored french desserts in the world!
I’ve always assumed that creme brulee was something very difficult but turns out it just requires you to pay a lot of attention-NEVER EVER TAKE YOUR EYES OFF THE OVEN!!
I’m just kidding, but you need to be quite careful!
- 1 cup whipping cream
- 3 egg yolks
- 25g granulated sugar
- A few drops of vanilla extract (you may scrape seeds from half a vanilla pod)
- 4 tsp brown sugar
Preheat oven to 180°C
In a saucepan, heat cream over medium heat until steaming
Meanwhile, whisk egg yolks and granulated sugar together
When steaming, dribble cream slowly whilst whisking, into the egg and sugar mixture until fully combined
Drop in the vanilla and whisk, then skim off the foam
Divide equally into ramekins and place in a shallow pan
Pour boiling water in the pan, so that it comes halfway up the ramekins
Bake for 20/30 mins (depending on size of ramekin), so the sides are set but the center is still slightly wobbly
Take out and leave to cool to room temperature, then chill in fridge for a minimum of 2 hours
When ready to serve, preheat a grill to the highest temperature possible (250°C)
Spread an even layer of the brown sugar on the set creme brulees
Brulee the ramekins for 4-8 mins-depending on your oven, and if it caramelizes
Leave to cool for min. 15 mins and serve
Props to CBC Recipes!