Crème brûlée...

Can't really describe how much I'm enjoying my chef's training and what's even more important -> how much I'm learning! I have to admit, that even though I love crème brûlée, I've never made it myself from scratch. Those few times I ate it, it was always in France, in either a bistro or some restaurant and I loved it every time!

I was so happy that crème brûlée will be one of the desserts, that we'll get to make during week 4 of our training, which was concentrated on pastry. As it turned out, it's not so difficult as one might think! There are few crucial moments you have to be careful with, so you will end up with beautiful, creamy custard rather than sweet version of scrambled eggs ;)

creme brulee

If you like custard, even more - if you like crème brûlée, do try to make it yourself. You'll be surprised how straight forward the process is and how delicious the result is! As to the satisfaction which gives, first the tapping of that caramelized sugar, then cracking it and getting into the velvety inside... Well, you'll have to find out for yourself :)

creme brulee

"Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings." - by

How to make it...
- 6 egg yolks
- 450 ml cream (double cream can be used)
- 70 g caster sugar
- 1 vanilla pod

Preheat the oven to 110 C. Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream, place the empty vanilla pod in the cream as well.
Slowly bring the cream to a boiling point, reduce the heat and simmer gently for 5 minutes.
In the meanwhile, take a bowl and beat the sugar with the egg yolks together, until pale and fluffy.
Pour the hot cream over the egg mixture, whisking continuously until thickened, this indicates that the eggs have begun to cook slightly.

You can actually put it back into saucepan and on a low heat to cook it off and thicken even more, this will reduce the baking time in the oven.
Take the vanilla pod out and pour the mixture into 6 ramekins, filling them to about two-thirds full. Place the ramekins into a large roasting tray and pour enough hot water to come halfway up their outsides (that's called bain-maire).

Place the tray onto the center shelf of the oven and bake for about 40-45 minutes, or until the custards are just set, but still wobbly in the middle (if you thickened the mixture on the stove top you might not need to keep it in the oven for that long).
Remove the ramekins from the water and set aside to cool to room temperature, or chill in the fridge until needed.

When ready to serve, sprinkle caster sugar evenly over the surface of each creme brulee, then caramelize it with a blow torch.


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