Crème Brulee is famous French custard like dessert. This dessert, when it is successful, is a real delight. However, there are so many recipes are available. With this recipe you will not make any mistakes.
Ingredients
5 egg yolks
100 g sugar
50 cl of whipping cream
1 vanilla pod
4 tbsp. teaspoon brown sugar for caramelization
How to make creme brulee
Pour the liquid cream into a saucepan and heat over low heat. Split the vanilla pod in half, scrape the pulp and place it, along with the split pod, in the cream, then boil and leave to stand for 10 min so that the vanilla infuses well. Now you have to beat the egg yolks with sugar until it gets fluffy.
Once your cream has infused well, pass it through a Chinese to filter the impurities from the vanilla bean as well as the pod itself and gently incorporate your lukewarm vanilla cream on your egg and sugar mixture while stirring with the help with a whisk. Fill the drip pan of the oven with water (1 cm high) and preheat the oven to 150 ° C. Pour the cream into 4 small jars, which you place in the drip pan.
Now bake them for 30 to 40 minutes in a water bath. To know if your creams are cooked, prick them with a blade, it must come out clean. Let the cream cool out of the oven before placing the ramekins in the refrigerator for at least 1 hour so that your crème brulee is frozen.
When your creams are cold, sprinkle them with brown sugar and pass the ramekins for a few seconds under the grill in a very hot oven so that the sugar caramelizes or with a cooking torch. Serve your easy cremes brulees immediately for that crunchy caramel texture.
Tips
Do not burn your creams until ready to serve. Doing this ahead of time will lose all the crunchiness of your creme brulee. You can also flavor your easy creme brulee with orange blossom, citrus zest.
Creme Brulee Recipe Gordon Ramsay
Equipment
- Oven
Ingredients
- 5 egg yolks
- 100 g sugar
- 50 cl of whipping cream
- 1 vanilla pod
- 4 tbsp. teaspoon brown sugar for caramelization
Instructions
- Pour the liquid cream into a saucepan and heat over low heat. Split the vanilla pod in half, scrape the pulp and place it, along withthe split pod, in the cream, then boil and leave to stand for 10 min so thatthe vanilla infuses well. Now you have to beat the egg yolks with sugar until it gets fluffy.
- Once your cream has infused well, pass it through a Chinese to filter the impurities from the vanilla bean as well as the pod itself and gently incorporate your lukewarm vanilla cream on your egg and sugar mixture whilestirring with the help with a whisk. Fill the drip pan of the oven with water(1 cm high) and preheat the oven to 150 °. Pour the cream into 4 small jars,which you place in the drip pan.
- Now bake them for 30 to 40 minutes in a water bath. To know if your creams are cooked, prick them with a blade, it must come out clean. Letthe cream cool out of the oven before placing the ramekins in the refrigeratorfor at least 1 hour so that your crème brulee is frozen.
- When your creams are cold, sprinkle them with brown sugar and pass the ramekins for a few seconds under the grill in a very hot oven sothat the sugar caramelizes or with a cooking torch. Serve your easy cremes brulees immediately for that crunchy caramel texture.
