With a silky smooth, rich custard and a crunchy caramel topping, Creme Brûlée is the king of all custards! Made with just cream, vanilla, eggs and sugar, and incredibly easy. For a dinner party, I really believe this to be the easiest of all fancy desserts in this whole wide world. Plus, it can be made ahead and you don’t need a blow torch to make the caramel topping!
I will never forget the first time I made Creme Brûlée because I was so astounded how easy it was. I think I just assumed that something that tastes so incredible and frequents the menus of top restaurants would be really hard to make.
I’m so excited to be sharing this recipe because I’m hoping that you too will be so surprised how easy Creme Brûlée is! No fancy gadgets (I’ll get to the caramelisation of the top later 🙂 ) and just 4 simple steps:
1. Simmer cream with vanilla bean, set aside to infuse for a while;
2. Whisk egg yolks + vanilla, then whisk in cream;
3. Pour into ramekins, fill dish with hot water, bake 35 – 40 minutes, cool then refrigerate; and
4. Sprinkle with sugar then blast with blow torch or stick it under a stinking hot grill.
Let’s talk about that caramel topping for a sec. Don’t fret if you don’t have a blow torch! Though if you want to feel cheffy, I can highly recommend the ScanPan Blow Torch pictured above. For something like a Blow Torch, definitely worth getting a good quality one you know is safe and reliable. 🙂
If you have a blow torch, it takes around 10 seconds to caramelise the surface evenly. However, if you don’t have a blow torch, just melt the sugar under a stinking hot grill / broiler for around 45 seconds – 1 minute. It works just fine, though my two little tips are a) the brûlée should be refrigerated overnight to ensure it is really cold; and b) after the sugar is melted, pop it back in the fridge for at least 20 minutes, up to 1 hour. This is because the grill takes longer than a blow torch so the surface of the custard under the caramel will melt a little bit.
See? No worries!
That moment when you crack through the caramel topping and are greeted with the sight of silky smooth custard…..ugh. Heaven in a ramekin.
It’s FRENCH WEEK here on RecipeTin Eats where I’m sharing a full 3 course menu starting with French Onion Soup, Coq au Vin for the main and this Creme Brûlée for dessert. Not a bad spread, hmm?? 🙂 And to think that it’s all make ahead! Perfect!!!
All the stunning authentic French recipes I’m sharing this week are from Manu Feildel, one of Australia’s most popular French Chefs and host of the reality cooking show My Kitchen Rules. This stunning Creme Brûlée is from his cookbook My French Kitchen which is probably my favourite out of all his cookbooks.
The weekend is here! What have you got planned for the weekend? I think it’s a good weekend for a FRENCH DINNER PARTY! – Nagi x
FRENCH DINNER MENU
- 500 ml pure cream (Aus) / heavy cream (US) (Note 1)
- 1 vanilla pod OR 1 tsp vanilla bean paste (Note 2)
- 5 egg yolks
- 50 g / 1/4 US cup caster sugar (superfine sugar)
- 40 g / 2 1/2 tbsp caster sugar (superfine sugar)
- Split vanilla down the middle and scrape the seeds out using a small knife. Place into saucepan with cream and the used vanilla pod.
- Simmer over low heat for 10 minutes. Remove from stove and leave to infuse for 1 hour (you can skip this step if using paste, just let it cool to lukewarm). Remove vanilla pod.
- Preheat oven to 120C (fan forced / convection) / 130C (standard).
- Place four 2/3 cup / 150 ml ramekins in a baking dish.
- Boil a kettle of water.
- Whisk yolks and 50g (1/4 US cup) of the sugar until just well combined - don't whisk too much, you don't want bubbles!
- Pour cream in and gently stir to combine. Divide mixture between ramekins.
- Pour in enough boiling water so it comes halfway up the side of the ramekins.
- Bake for 35 - 40 minutes, or until the custard is set but there is still a slightly wobble when you GENTLY give the ramekin a little shake.
- Remove from water.
- Cool then refrigerate for at least 6 hours, preferably overnight (up to 3 days).
- Sprinkle sugar over the surface of the creme brûlée. Use a blow torch to melt and caramelise the sugar.
- Grill / broiler method: Creme brûlée should be refrigerated overnight. Preheat grill to high. Place creme brûlée under grill for 1 minute or until sugar is melted and caramelised. Refrigerate for at leas 20 minutes, up to 1 hour, then serve.
LIFE OF DOZER
One day, a pelican will turn around and peck him and he’ll learn his lesson for good!