Creme Brulee is a classic French dessert with a crusty exterior and custard filling. Making the perfect Brulee is an art not known to all. Even though you may come across many different versions of Creme Brulee this classic recipe still stands best. However this recipe has been tried and tasted for a rich smooth creme Brulee. Surprise your loved ones with all the hard work done for this delicious Brulee.
Preparation Time : 1 hour
Serves : 4 persons
Egg yolks : 4 large or 6 small
Caster sugar : 4 tablespoons + 2 tablespoons
Full fat cream : 1/2 litre
Vanilla essence : 1 tablespoon
In a heat proof bowl, (you can use Borosil bowls), beat the egg yolks and sugar.
In a pan, heat the cream but do not boil. Now pour the warm cream over the egg mixture while stirring constantly or else it may curdle. Add the vanilla essence to this mixture.
Now, pass the mixture through a Sieve so that the custard is smooth and without lumps and divide it into 4 ramekins (ramekins are readily available in the market or you can order online) or heat proof small bowls.
If you have an oven then put the ramekins in a large tray half filled with hot water and bake for 45 minutes at
110 degree Celsius.
If you do not have an oven you can place the heat proof custard bowl over a pan half filled with boiling water over low flame and stir constantly with a spatula until the custard thickens. Once the custard becomes thick, pass it through a sieve into four ramekins or small heat proof bowls.
Now let the custard cool down. Cover the ramekins and refrigerate overnight or for minimum 6 hours.
Just before serving, put a spoonful of sugar in each ramekin and caramelise the top using a blow torch. Remember it should be caramelized to a golden brown colour, if the sugar is over caramelized and burnt it will become black and bitter in taste. If you do not have a blow torch, you can grill it in a oven or microwave at convection mode for 1-2 minutes.
Serve immediately after caramelizing.