Creme Brulee
10 servings
80 minutes
Crème brûlée is an exquisite French dessert with a rich history dating back to the 17th century. Its name translates to 'burnt cream,' perfectly reflecting its essence. The smooth and velvety texture of the creamy egg base infused with natural vanilla aroma is complemented by a crispy caramel crust, creating a perfect balance of flavors and textures. Crème brûlée is not just a sweet treat but a true art of gastronomy. It is served chilled, enjoying the contrast of warm caramel and delicate cream, making it a highlight of any dinner.
1
Preheat the oven to 150 degrees.
2
Separate the yolks, you won't need the whites.
- Egg yolk: 6 pieces
3
In a large bowl, beat the yolks with sugar until the sugar dissolves. Try to beat it without creating bubbles. If you have a low-speed mixer, it will help you.
- Sugar: 80 g
4
Slice the vanilla lengthwise with a sharp knife. If you can only cut halfway, that's fine. Use a kitchen knife to scrape out the seeds from the vanilla.
- Vanilla pod: 1 piece
5
Pour the cream into a pot and place it on low heat. Add the vanilla seeds and pods. Heat for about 10 minutes, but do not bring to a boil. Now you can discard the pods.
- Cream 33%: 1 l
6
In a large bowl with sugar and egg yolks, pour in the cream in a thin stream while constantly stirring. The cream is hot, and the yolk may cook, but if the stream is thin and you stir vigorously, it won't cook.
7
Prepare heat-resistant molds with a capacity of 100–150 ml. Cocottes will work fine, although they are not as authentic. Pour the cream-egg mixture into the containers, place them in a deep baking tray, and position in the middle of the oven.
8
Pour hot water into the baking tray, the ramekins should be in a water bath up to one to one and a half fingers.
9
Cook for 50 minutes to 1 hour. The cream should form a darkening yellow film.
10
Remove the cream from the oven and let it cool at room temperature. Then place the cream in the refrigerator — it should be cool before serving.
11
Caramelization. Use a gas torch, which can be bought at any hardware store. Evenly sprinkle a teaspoon of sugar on the cooled cream. There should be a smooth layer of two to three crystals. Pass the flame tip over the sugar until brown caramel forms. But don't overdo it, or the smooth texture of the cream will break.
- Sugar: 80 g