Creme Brulee Recipe

Hey guys,

I love to cook and bake, so today I’m going to share my Crème Brulee recipe which is guaranteed delicious and yummy-licious.

Creme Brulee’s seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath.

For me, making a creme brulee is fun. Especially when you need to use a blowtorch to caramelize the sugar. French called it for “burnt cream,” creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Crème Brulee definitely one of my favourite dessert, one because it is delicious and secondly it is so easy to make. On top, you can make it with fancy flavor out of this crème Brulee which I’m might show you in the future video. But, today I’m going to show you how to make the basic crème Brulee and I promise you are going to love it too.

So, let’s begin.

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Crème Brulee (Crème Brûlée )Recipe

Ingredients:
2 Cup Heavy Cream
3 Eggs
¾ tsp Vanilla Extract
½ Cup Sugar

Method:
1. Pre-heat the oven to 300°F / 150c
2. Heat 2 cup heavy cream, in a sauce pan, almost to a simmer, stirring frequently. Don’t bring to boil.
3. In a medium bowl, whisk together 3 eggs and ½ cup sugar until blended.
4. Slowly/gradually stir in the hot cream. Start very slow or you may scramble your eggs.
5. Add 3/4 tsp vanilla extract.
6. Strain the mixture through a fine mesh sieve into a large measuring cup. Discard anything left in the sieve.
7. Divide the mixture into few ramekins ( I’m using 4 small ramekins + 1 big ramekin) and place in a large baking dish.
8. Fill the baking dish with boiling water about halfway up the sides of the cups.
9.Bake at 300˚F for 40-45 minutes.
10.Once out of the oven, remove from hot water bath, let cool to room temp then cover and refrigerate at least 2 hours or until fully cooled.
11. After cool down, remove from fridge. Put 1 -2 tsp sugar on each custard, swirl to spread evenly.
12. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.
Enjoy!

2016-10-30T16:14:35+00:00