Ingredients:
Heavy cream - 2 cups
Sugar -1/3 cup
Vanilla Bean -1 or vanilla essence -1 tsp
Egg yolk - 4
Method
- Preheat oven to 350 F
- Heat the cream in medium low by adding vanilla bean (or) vanilla extract (the cream should not be hot)
- Mix (blanch) the egg yolk and sugar using a whisk until the sugar is dissolved
- strain the warm cream
- Add small amount cream to the yolk continuously stirring to prevent curdling, and add all the creme
- Pour the Custard in the ramekins, mean time boil water
- place the ramekins in water bath. use the oven safe rectangular dish, and pour the boiled water till its halfway covered the ramekins
- Place it in the oven for 30-35 min till it becomes a jelly consistency, it should not wiggle too much
- Place the ramekins in the refrigerator for 6 hours
- When you are ready to serve add sugar on the custard and tap it to remove extra sugar, and caramelise it using a blow torch
- Cool it for five min, and then serve
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2 comments:
Fiona McLean said...
Mmmmmmmm I haven't made creme brulee for a while (and I've recently found my blow torch hiding at the back of a cupboard). What a good idea!
Lois Tryphena said...
Hey fifi...thanks for visiting my blog...do let me know how the brulee turns out...