This classic crème brûlée is a winner every time. Makes 4 or 6 dependent on ramekin size so ideal for entertaining or if you just want to eat 4 or 6 crème brûlées in one go. Don’t knock it til you try it…
So first of all. An apology. I’ve been a way for a few months and haven’t been updating this. But focus has returned and it starts with a good’un. Crème brûlée.
A classic crème brûlée is one of those desserts that, when looking at the ingredients, is really easy and yet it can go wrong really quickly if you don’t keep an eye on it. To me the perfect crème brûlée is one that is thick, luxurious,creamy and most importantly of all, just set. It really is one of those truly simple pleasures in life when you crack through the crunchy, glossy sugar with the back side of a spoon. The custard, if just set, will be firm, really shiny, and start to ooze towards the bottom of the ramekin. Perfect.
I’ve tried lots of different recipes for crème brûlée. The one I am going to share with you is my favourite. Now one thing I do is, as soon as I remove the ramekins from the oven, I put them in an ice water bath. Now, there is no proof of this but I think that by cooling the ramekins as quickly as possible, it helps to keep the “just set” feel to them, they don’t continue to cook as they cool down. That’s my theory anyway. Oh and for the sugar, you can use whatever sugar you like. I prefer to use demarara sugar. The shards are a lot bigger and spread really well when caramelised. Demarara also has a bit of a fruity taste to it, which works really well!
This recipe is one that is best left to set properly over night, so once the crème brûlée are super cold, whack them in the fridge over night. This is a recipe that is definitely one to make in advance but will be bound to impress!
<h2>A Perfectly Rich Crème Brûlée Recipe</h2>
Classic crème brûlée
- 450 ml of whipping cream
- 6 egg yolks
- 70 g of caster sugar
- 1 tspn vanilla bean paste
- Demerara sugar
Preheat the oven to 150°C/gas mark 2
Add the cream to a saucepan and add the vanilla bean paste. Bring the cream to the boil, and then remove from the heat
In a bowl, mix together the egg yolks and sugar. Pour into the cream and whisk until combined.
Pass the custard through a sieve and pour the mixture evenly between 4 ramekins.
Place the ramekins in a deep-sided roasting tray and pour in cool water to come halfway their sides. Place the tray in the centre of the oven and bake for 40-50 minutes. You know they’re ready when they just wobble in the centre.
Just before you’re ready to remove the ramekins take a sauté pan that is wide enough to house them and pour layer with ice.
Once set, remove the ramekins from the tray and place in the sauté pan with the ice allow to cool before chilling in the fridge overnight
The next day, sprinkle each crème brûlée with a spoonful of Demerara sugar to coat the surface evenly. Use a cooks blowtorch to melt the sugar on top of the ramekins. Allow the sugar to firm up and cool, then serve.