About the Recipe
There is a little hesitancy when it comes to creating crème brulee but just get in there and give it a try. I won’t site here and tell you it’s a cake walk because TBH it’s an intermediate recipe that requires a little knowledge but like any new recipe you will find a way that suits you.
Ingredients
7 130g egg yolks
2 cups 460g whipping cream
1 cup 240g milk
1 vanilla bean
4 tbsp 90g caster sugar
Pinch Salt
Method
1. Pour the milk and cream into a heavy base saucepan and turn on to a medium low heat
2. Split the vanilla pods down the centre lengthways and with the back of the knife scrape / release the vanilla seeds from the pod. Then drop the seeds and the pod into the pot
3. Once the milk reaches just over 70c remove from the heat and stir occasionally to agitate the pod and the seeds to continue to release the vanilla flavour
4. In a medium size bowl add the egg yolks and sugar, with a spatula combine the yolks and sugar gently for approx. 8 minutes. The aim is to dissolve the sugar into the yolks but not create too much foam.
NOTE: Use of a whisk will not serve you well in this recipe
5. The pot of milk and cream would have dropped below 50c and ready to add to the egg and sugar mixture
6. Place a fine mesh sieve over the egg and sugar mixture and begin to pour the liquid through the sieve into the egg yolk slowly while you agitate the liquid hitting the egg yolks
7. Stire gently until the milk has been poured in and the egg and milk mixture has been mixed completely
8. Prepare a watertight baking tray with your chosen ramekins and with a recently boiled kettle add the water to come halfway up the ramekins.
NOTE: Tilt the ramekins as there may be some air trapped under them
9. Pour the mixture into the ramekins leaving a little clearance so it doesn’t spill when transferring from the bench to the oven.
10. Place the tray carefully into a preheated oven at 120c for 1.5 hrs
11. At the 60 min mark preform the jiggle test, you want a little movement, if the ramekin filling is watery, you still have some baking to do. If its firm its already overbaked. We are talking about a goldilocks situation here
12. When happy with the jiggle place the ramekins on a cooling tray for 1 hour and then transfer to the fridge (uncovered) for a further 3 hours at least to fully set.
13. Prepare to serve BUT WAIT! Before you get your blowtorch out remove the crèmes from the fridge but leave on the bench for 30 minutes to allow the ramekins to warm a little
14. There may be a little condensation, remove with some dry paper towel
15. On a suitable workspace, no loose papers or tea towels place the ramekins down on a sturdy surface
16. Sprinkle some caster sugar over the top of the crème approx. 2 tablespoons. Either spin the ramekin or with a pastry brush, you want to ensure you have an even layer of sugar over the surface of the crème
17. Point the torch 20cm away from the top of the crème and ignite, make small circular motions as you don’t want to point the torch in the same place for too long as the sugar will continue to caramelise when you have left the area. Continue the circular motion until you have a fully caramelised top
NOTE: You are after a deep brown colour not black, if you actually burn the sugar it will turn bitter
Troubleshooting
If after 1.5 hours the mixture hasn't set remove from the water bath and increase the temperature to 140c for a further 15 minutes.
As there are so many different size ramekins the temperature and time is more of a guide. You are looking for the perfect jiggle.