Saturday, October 2, 2010

Creme Brulee

Hubby bought me a blow torch as a wedding anniversary gift. I was so excited to receive another kitchen toy to use and decided to test it out by making some crème brulee. It works pretty well and caramelised the sugar quite nicely :)

Recipe adapted from Masterchef 2010, Masterclass 4 season 2

Serves 4


600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼- ½ cup caster sugar
120g demerara sugar


Step 1: Preheat oven to 120°C.

Step 2: Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.

Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until thick, creamy and pale.

Step 4: Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.

Step 5: Carefully place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.

Step 6: Bake in the oven for 40 minutes or until the custard has just set (custards should still have a slight wobble when done). Remove ramekins from the water bath, and set aside to cool. Refrigerate, covered for at least 4 hours.

Step 7: Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Set aside for 5 minutes or until toffee sets. Serve.

Notes & Tips

Placing custards in a dish full of ice keeps the custard chilled and stops it overcooking while the sugar caramelises under the grill (or blowtorch). Placing the custards as close as possible to the grill also speeds the process. If using the grill, position the grill rack as close to grill as possible and preheat it to medium high.

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