Hi everyone and welcome back
Today I have a delicious dessert recipe to share with you, creme brûlée, translated
meaning burnt custard.
It’s a creamy baked custard, topped with caramelised sugar that shatters when broken.
So if you would like to learn how to make this, then lets get started.
So the first thing we’re starting off with is the eggs.
Try to use high quality eggs for this recipe, as we are using so many you will notice the
difference in taste.
Start by separating 4 eggs and placing the yolks into a medium sized mixing bowl.
The egg whites will keep for a few days in the fridge so you can use them for something
else.
If you have trouble separating eggs you can crack the egg into your hand and separate
your fingers, the whites should drop through leaving you with an egg yolk.
Lastly we need one whole egg, so just crack that straight into the mixing bowl.
This custard only has three ingredients so it’s very simple to make.
To the eggs we need add sugar.
Measure it out the sugar and pour it in on top of the eggs.
If you would like the recipe for this dessert it will be listed in the information box as
well as on my website.
Using a whisk mix the eggs and sugar together.
It doesn’t need to be beaten much, just enough until everything is combined and the
sugar has mostly dissolved.
Optionally here you can add flavouring, I’ve used a teaspoon of vanilla essence.
The next ingredient is cream.
Pour the cream into a saucepan.
To make this a little healthier, you can use substitute half or a quatre of the cream for
milk, the dessert just won’t be as creamy or rich.
Place over medium heat to bring to the boil.
The cream needs to be just boiling, but not at a rolling boil or you can risk burning
it.
When it gets to this point quickly take it off the heat and very slowly start to add
it to the eggs and sugar while whisking.
Adding it too quickly you can easily end up with scrambled eggs.
We want to slowly bring up the temperature of the eggs so we don’t change the consistency
of the liquid.
Keep whisking for about a minute to make sure everything is well combined.
Even if you don’t think you have any lumps it’s always a good idea to strain the custard.
We need to pour it into the ramekins so it’s a good idea for it be in a jug.
Place a sieve over the jug and either pour or ladle in the custard.
The sieve will catch any lumps leaving you with a perfectly smooth custard.
Creme brûlée is traditionally served in individual ramekins, This recipe is enough
for 4-6 depending on the size.
Pour the custard into each ramekin, making sure they are all perfectly level so they
cook evenly.
All ovens are different so to make sure the custard cooks evenly we’re placing them
into a water bath.
This will make sure the temperature around all of the custards is consistent so they
will all cook evenly.
Place them into a roasting dish or baking dish, just anything that is large enough to
fit the ramekins with space around them.
Pour in boiling water until it comes up about half way on the ramekins.
Do not use warm or cold water as this will take a long time to heat up in the oven.
If it’s easier you can place the baking dish filled with the ramekins in the oven,
then pour in the water.
It takes out the difficult part of carrying it to the oven.
Bake at 150d C or 300f for about 30 minutes, or until set.
You will know they are done when you move them and they just have a slight wobble in
the middle.
Take them out of the oven and leave to cool for about 5 minutes.
Using something to protect your hands from the heat remove each of the ramekins form
the hot water.
These need to cool down completely before adding the sugar on top so place them in the
fridge for at least 2 hours.
When the custard has cooled and you are nearly ready to serve remove from the fridge and
leave to come up to room temperature, this should take about 20 minutes.
Measure out some sugar into a small bowl, about half a tablespoon per creme brûlée.
Sprinkle the sugar over the custard and turn it around to make sure it is evenly coated.
It is a lot easier to use a blow torch, or kitchen torch to caramelise the sugar, but
if you don’t have one you can also put it in the oven.
Put it up to the highest temperature and place it right at the top, making sure to watch
it carefully, you want caramelised sugar, not burnt sugar.
You will start to see the sugar melt and start to turn to into little droplets.
I find it’s much better to do this slower or else you run the risk of just just completely
burning the sugar.
Place the creme brûlée in the fridge for 5 minutes to make sure the sugar has hardened
and the custard has come back up to room temperature.
Then it’s ready to serve.
Let me know if you give this recipe a go, I hope you enjoyed it.
It looks difficult but it’s actually quite an easy and simple dessert.
For more dessert recipes take a look at this avocado chocolate mousse.
Thanks for watching and I will see you in my next video.
Bye.