Neither of us ever go out of our way to have creme brulee, but this was pretty good…
Creme brulee is actually a very simple dessert to prepare, however the real challenge is baking it properly. Chef Marco also insisted that using proper ramekins is mandatory; you must achieve the proper ratio of custard to caramelized sugar.
- 240 mL whipping cream
- 100 g sugar
- 5 egg yolks
- ½ vanilla bean pod
- Pre-heat oven to 300 F.
- Whisk together ¼ of the cream, the sugar, and the egg yolks.
- Heat up the remaining ¾ of the cream with the vanilla seeds and pod until it begins to boil.
- When the cream is boiling, remove from heat and whisk together with the egg mixture.
- Strain the mixture through a sieve, and pour into ramekins.
- Bake in water filled trays, for ~10 minutes or until there is a slight, uniform jiggle. Baking time will depend on the size of the ramekins used.
- Cover the tops with more sugar, and blowtorch until caramelized.
- Eat immediately after caramel becomes crispy.
- We actually used Tonka beans in ours. They smell like a high quality combination of vanilla and almond. The FDA has some issues with them; apparently they contain coumarin and eating a year’s worth might kill you, and as a result they can be a little challenging to procure.
- If you get an eggy flavour, they are over baked.
- One or two extra minutes can ruin them. Baking time is critical.
- These should be served fresh, and never refrigerated. If anything, refrigerated the mixture, and bake to serve. They can also pick up odours in the fridge, so don’t store creme brulee with anything that is particularly fragrant.
- Don’t keep for more than 3 days. The high protein content provides an excellent medium for bacterial growth.
- Use granulated white sugar for caramelizing purposes. The others don’t work as well.
- Bubbles on the top of the mixture will burn in the oven, so use the blowtorch to remove them, or a spoon to scoop them off the surface.