Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. (source from Wikipedia)
Originally, ones need a blow torch to caramelised the sugar on the surface of the creme brulee. But not everyone have one at home. So we make do with what you have at home and still be able to enjoy your French classic sweet dessert.
I just heat up the broiler in the oven to caramelised the sugar on the surface quickly. You just need to stand right in front of the oven & monitor closely as the sugar tends to caramelised in seconds. Remove them from the oven immediately.
Ingredients : (makes 4 small ramekins)
100ml Fresh Milk 100ml Whipping Cream 2-3 drops Vanilla Essence
20g Castor Sugar 1 no Egg Yolk 1 no Egg Castor Sugar for Burnt Caramelized Topping
Hot Water for steam bath
Step by Step :
1. Combine milk, castor sugar and whipping cream in a pot. Bring to a boil. Add in vanilla essence. Turn off heat & let it cool down for 5 mins.
2. Crack egg into a small bowl with egg yolk. Lightly beaten. Not too foamy.
3. Slowly pour in beaten egg into milk mixture while stirring continuously & well combined.
4. Arrange ramekins on baking tray. Strain mixture & pour into ramekins.
5. Put the baking tray into preheated oven at 160C. Pour in hot boiling water into the tray as steam bath. (Tray on lowest rack, use top & bottom heat)
6. Steam baked for about 15-20 mins.
7. Remove & let it cool down before transferring to chilled in fridge.
8. Chilled for at least 5 hours.
9. To make caramelised topping, spread a spoonful of castor sugar on the surface. Turn on the oven broiler (top grilled mode) at 200C & place the ramekins right under the broiler. It gets caramelised in about 3-5mins. Be sure to stand right in front of the oven & monitor closely. Once it gets caramelised, remove immediately.
10. Cool down abit and it's ready to serve.
Happy Baking..
Comments