Creme Brulee is delicious dessert made with very few ingredients. Make this rich and creamy dessert and enjoy with your loved ones.
I am writing this post as a 4th challenge for the Muslim Food Bloggers Group. It feels like just a few days ago we started this and we have almost reached our 4th monthly challenge. I loved the theme for this month which is ‘Recipe from your old scrapbook or diary’.
Whether you are a blogger or not, everyone who loves cooking will have those old diaries with handwritten recipes. Gone are those days when we would wait for our favorite cooking show on television with a pen and of course ‘the diary’.
I have a huge stack of recipe diaries, which has recipes from T.V shows, my mother’s recipes when she dictated them to me over the phone and some from the magazines and newspapers. I personally feel that the charm and beauty of those handwritten recipes cannot be found in any other source. Now it is the era of ‘touch’ technology where everything you want is at your fingertips. But let me tell you one thing, that I still do enjoy writing recipes in my diary.
So I decided to select a recipe for ‘Creme Brulee’ which I always wanted to prepare but somehow kept getting delayed by some excuse or the other. One of the excuses was that I didn’t have a creme brulee torch. Yes, that was a good excuse because you actually need a burning torch to caramelize the sugar on the custard. And guess what, I am having that torch for 2 years now and I really do not know what more excuses to give. All thanks to this challenge which actually made me use the torch.
Creme Brulee
Ingredients
- 2 cups heavy cream
- ½ cup sugar
- ¾ teaspoon vanilla essence
- 3 large eggs take 4 eggs if they are very small in size
- ¼ cup sugar for the glaze
Instructions
- Preheat oven to 150 degrees C (300 degrees F).
- Pour the cream into a heavy bottom non-stick saucepan. Turn on the heat and let the cream start to simmer slowly. Do not boil the cream, just make it hot enough while stirring it frequently. When small bubbles start to appear, turn off the heat.
- To make the custard: In a bowl, whisk together 3 eggs and 1/2 cup of sugar until the sugar granules are completely dissolved.
- Now slowly little at a time, pour the hot cream into the egg mixture and keep stirring as you pour. Also, add the vanilla essence into the custard.
- Strain the custard mixture through a mesh sieve into a pouring jar or a bowl and discard any lumps of egg particles.
- Pour the smooth custard mixture into a 20 cm by 20 cm ceramic or glass oven-proof dish. Note: This dish will also be used as a serving dish.
- Keep the custard dish on a shallow baking tray so that you can fill water into the baking tray for a water bath.
- Fill the baking tray with boiling water about halfway up the sides of the custard dish.
- Bake for 35 minutes. When you insert a knife it should come out clean which indicates that custard is ready. Remove from water bath and cool it to room temperature.
- Refrigerate the baked custard for 1 hour or until completely chilled.
- Sprinkle a generous amount of white sugar (3 or 4 tablespoons) evenly on the surface of the custard. With help of a torch burn the sugar carefully to get a golden deep amber color glaze. As it cools, the caramel will turn hard and crunchy.
- The sugar glaze on custard should be done just before serving. If you refrigerate after glazing, there are chances that caramel on top will turn liquid again.
- Serve chilled.
Notes
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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