Hi, this is Lisa
Today, I am going to make a very classic French dessert with 3 simplest ingredients
Creme Brulee,
with crunchy and sweet caramelised topping
It tastes a bit like pudding and custard,
Really rich and creamy, and it is very simple to make
Use 3 large eggs and take out the yolks.
Add one third of the sugar and keep mixing until melted,
no more rustling sound
Add natural vanilla extract. Vanilla pods can also be used for better taste.
Pour the thickened cream, the remaining sugar and salt into the saucepan
Heat slowly over medium and low heat until simmer, remove from the heat.
While stirring the egg yolk, slowly pour in the hot cream.
A small amount of sugar is mixed in the egg yolks to increase the boiling point.
which avoids the egg yolks being scalded instantly
The mixed liquid has more bubbles, use a sieve it to remove impurities.
It’s best to use ramekins to make this crème brûlée.
Each ramekin can hold about 90-100 ml.
If you use different containers with other sizes
Adjust the formula ratio according to the size of your own container.
Today’s amount can make 4-5 crème brûlées
Use plastic wrap to remove small bubbles on the surface.
which makes the crème brûlée smoother
Put it in a 4-5 cm deep baking pan,
pour in hot water to come 2/3 up the sides of ramekins
Preheat the oven to 160C/320F
Put it at the lower rack of the preheated oven, and bake for 40-45 minutes.
The baking time is determined by the size and depth of the ramekins.
crème brûlée is also called burnt cream,
To check, gently sway the ramekin
The surface and edges have become firm,
wobble a bit like a jelly in the middle.
It means just right.
Place the ramekins on a cooling rack and let cool down completely, cover with plastic wrap,
Chill in the fridge for at least 4 hours
Take them out from the fridge before serving, sprinkle 1 tsp of caster sugar on the surface.
Use the blow torch to caramelize the sugar. When the topping becomes cold, repeat the previous procedure,
Sprinkle another layer of sugar, and use the blow torch to melt and caramelize the sugar on the surface.
After a few minutes, the topping has formed a hard and brittle caramel layer.
Crack the crispy topping with a spoon,
Served with extremely rich and smooth burnt cream,
It is worthy of being a classic in French desserts, and also very suitable as an after-dinner dessert.
Please try it out and post your work on my Facebook
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See you next time