Crème Brulée
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5
2 reviews
Excellent
Crème Brulée
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Crème brûlée is a traditional French dessert with a crunchy caramelized crust composed of egg yolks, milk, heavy cream, sugar and vanilla.
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Ingredients
- 4 egg yolk
- 1 cup milk
- 1 cup heavy cream
- 1 vanilla pod , split lengthwise and scraped
- ⅓ cup sugar
- 4 tablespoons brown sugar
Instructions
- Pour the milk, heavy cream and vanilla in a non-stick pan, bring to a boil and let stand for 10 minutes.
- Preheat the convection oven to 265 F / 130 C (or 290 F / 145 C for a conventional oven).
- In the bowl of a stand mixer, whisk the egg yolks with the sugar.
- Pour half of the mixture of milk and warm cream over the sugar mixture.
- Whisk while avoiding over-beating to avoid foaming, and pour the remaining milk and cream mixture. Continue to whisk to incorporate.
- Pour the crème brulée in ramekins placed on a baking tray.
- Place the crèmes brûlées in the oven, and lower the convection oven temperature to 230 F / 110 C (or 250 F / 125 C for a conventional oven).
- Bake for 35 minutes.
- The texture must be fragile and very creamy. Let cool.
- When lukewarm, spread 1 tablespoon of brown sugar per crème brûlée for the caramelization.
- Caramelize with a blowtorch.
Notes
- You can prepare the creams the day before, keep them in the refrigerator and caramelize them just before serving.
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Overall Rating
5
2 reviews
Excellent
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