Crème Brûlée

What do I love the most about Crème Brulee??

The perfectly crispy caramelized top.. the silky smooth custard… and the way I can crack the top with the tap of spoon..

Can you believe that this perfect dessert comes out of just two ingredients –the egg and the cream?

And doesn’t the name make it even more stunning?

It just means burnt cream in French…Opzie now the translation doesn’t sound that dazzling..:-(

I have been hunting for fresh Vanilla beans like forever!!

And much waiting I got it last weekend from Phoon Huat..Was a bit pricey though -10 dollar for 10 beans..!!

As I am making it for the very first time..I have trimmed down the recipe

Crème Brûlée

Makes 4 servings

Ingredients

300 ml fresh Cream

3 Egg yolks

Half of a Vanilla bean

3 table spoon sugar+ Extra for topping

Directions

Pre heat the oven to 120 Degrees

Add the sugar to the egg yolks and beat well. The lighter the yolks the smoother your custard will be

Scrap the pulp out of the beans and add the pulp and bean to the cream and bring it to a boil.

Let the cream sit for few minutes for the vanilla flavor to infuse well.

Take the few vanilla bean out.

Now it’s time to temper the egg yolks. Slowly add the hot cream to the egg yolks, stirring continuously.

Strain the custard mix using a fine sieve.

Pour the custard into the ramekins.

Place the ramekins in a large pan and pour in enough water upto halfway of the ramekins.

Place on the tray in the center of the oven and bake for 40-50 minutes  until the custard is just set and still a bit wobbly in the middle.

Remove the tray out of the oven and let it cool to room temperature.

Once cooled down transfer to refrigerator for few hours

When ready to serve, add a teaspoon of sugar over the surface, gently tilt the ramekins so that it is evenly distributed

Caramelize the top using a blow torch

You can also caramelize in the oven using the broil function..

Here is the clean ramekin after I splurged on two :-)