Créme Brûlée

CremeBrulee LaRomiBakery

Did you wake up ready to cook for your Christmas Dinner? Want a recipe to make you look like a star, but the process is easy and simple. This créme brûlée recipe has a delicious taste. It's a vanilla custard, and the crunchy caramelized sugar on top adds flavor and texture. 

If made with vanilla extract the flavor changes completely. I prefer to use vanilla beans even though they are expensive, I think the slightly difference makes an entire different dessert. It is very easy to add flavors such as: coffee, chocolate, or liquor. 

The black dots at the bottom and thru the cream are the vanilla beans. 

The black dots at the bottom and thru the cream are the vanilla beans. 

 

Créme Brûlée


Makes: 4 units         Prep time:         Cook time:

Ingredients:
  • 364 gr Heavy cream
  • 68 gr Sugar
  • ½ tsp Salt
  • 1 Vanilla bean
  • 64 gr Egg yolks, beaten (4 egg yolks)
  • 100 gr Brûlée Sugar Blend, equal parts of sugar and light brown sugar
  •  

    Directions:
    1. Preheat the oven to 300F. Place ramekins on a roasting pan, that is tall enough to pur water to ¾ of ramekin.
    2. Split the vanilla bean, scrape the seeds from the pod, add both the pod and seeds to the to a small pot. Pour the cream, 1/3 of the sugar, and the salt and bring to a simmer over medium heat.
    3. Meanwhile, whisk the egg yolks with the remaining sugar. Temper by gradually adding about the cream, stirring constantly with a whisk. Strain and ladle into ramekins, filling them three-quarters.
    4. Place ramekins on roasting pan and gently pour water around.Bake for 30 to 40 minutes, or until just set. Remove the custards from the water bath and wipe the ramekins dry and allow to cool.
    5. Refrigerate until fully chilled. Pour the Crème Brulee sugar evenly around the ramekin. Use a propane torch to melt and caramelize the sugar.

    **TIP: Vanilla extract can be substituted for the vanilla bean. Blend 1 tbsp/15 mL into the custard just before pouring into the ramekins. Before cooking, Crème Brulée could be refrigerated for 10 days.
    Variation: Chocolate: Stir the hot custard into 170 gr chopped bittersweet chocolate