Creme Brulee

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Creme Brulee

Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes plus

  • Chill/Set Time:

    1 hour

  • Servings:

    6

Preparation

  • Materials

    Stand Mixer with Paddle & Whisk
    Hand Whisk
    Saucepan
    Spatula
    Sieve
    Wooden Spoon
    Thermometer
    Roasting Pan or Deep Baking Pan - Rectangular with 4" sides
    4" Ramekins

  • Prep

    Preheat oven to 300F
    Eggs separated. Egg yolks room temp.
    Butter cold diced and then set out on the counter until you need it.
    Cut parchment paper round to fit on top of custard in the mixing bowl and butter one side.
    Grease six 4" ramekins
    Boil water

  • Oven/Stove

    Stove and Oven 300F

  • Shopping List

    Heavy Cream
    Egg Yolks
    Granulated Sugar
    Sea Salt
    Vanilla Extract, Paste or Vanilla Bean

Ingredients & Steps

  • Ingredients

    Heavy Cream 2 cups
    Egg Yolks - 5 large
    Granulated Sugar, 1/2 cup
    Granulated Sugar - a little extra for caramelizing
    Sea Salt - a pinch
    Vanilla Extract or Paste 1 tsp or 1 Vanilla Bean

  • Steps

    STEP 1: CREAM THE EGGS
    Cream the egg yolks and sugar in the mixer until creamy and whitened in color.
    Mix in starch until thoroughly combined.
    Add some extra vanilla

    STEP 2: HEAT THE MILK/CREAM
    Heat milk, cream, and vanilla together on medium heat.
    Slowly bring to a boil stirring with whisk.

    STEP 3: TEMPER THE EGGS
    Drizzle the hot creme mixture into the creamed egg yolk mixture in the mixer, careful not to cook the eggs.

    STEP 4: COOK THE CUSTARD
    Pour the mixture from the mixing bowl. Cook over low heat, then increase to medium whisking somewhat strongly and continuously as it thickens - about 5 minutes.

    STEP 5:  SET THE CUSTARD
    Pour the mixture through a sieve into a clean bowl and whisk in  liquors ( Rum, Cointreau, Brandy) and set in an ice bath to stop the cooking.

    STEP 6: COOL DOWN
    Cut parchment paper to fit on top of the custard in the bowl. Butter one side and place that on the custard. Cover the bowl with a lid or plastic wrap. Put in the refrigerator. Do not use until completely cool - about 1 hour.

    STEP 7: Pour the custard into the six ramekins, dividing it evenly among them. Place the ramekins in the pan, evenly spaced and place the pan on the middle rack of the oven. Pour the boiling water slowly into the pan (bain marie) being very careful not to splash even a tiny bit of water into the ramekins.

    STEP 8: Bake at 300F for 30-35 minutes until the centers are almost set with a slight wiggle to them.

    STEP 9: Remove each ramekin from the bain maire pan and place on a cooling rack. Let them cook to room temperature then cover the ramekins with plastic wrap (or lid) and refrigerate at least 2 hours until chilled.


Notes

SERVING
Sift 1 tbsp of sugar evenly on top of each creme brulée. Put each creme brulée on a turntable one by one and torch while turning to evenly caramelize the sugar on top.

GARNISHING
Make this dish really appetizing by making it pretty with some berries and mint leaves.
Although it is not standard, I like a topping of mascarpone whip. Spread it evenly or dot rosettes or stars around the top edge. Put a few rosettes on the top and set strawberries in them. Drizzle with caramel sauce for an exquisite final touch!

STORING
The ramekins of creme brulée with keep covered in the refrigerator for 2-3 days.

TIPS
Larger 5" ramekins will need to cook longer. Keep an eye on the center to know when it is done.

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