Crème Brûlée

When I go to a restaurant, I always check out the dessert menu to see if it includes crème brûlée for I have a saying: ‘crème brûlée is always worth the calories’.

It is amazing, considering how much I love it, that I have never tried to make it – until now. For some reason, I thought it must be really difficult to make. My logic was that if it tastes that good, it must be tricky.   How wrong could I be?

My mates, Steve and Al, were coming around to dinner.  Steve once told me that he loves custard so I decided to overcome my trepidation and give crème brûlée a go.

I selected one recipe but I couldn’t find a dish that would work with the quantity of custard it made.  I kept looking at recipes and came across this one.  It seemed to be so simple.  Much simpler than the other recipe I had picked out and I had the exact pan size required.  It was fantastic.  Absolutely gorgeous but not for those on a diet.

The recipe is from Gary Mehigan’s Comfort Food.  If you love crème brûlée, I implore you to give it a go.

Ingredients:

  • a vanilla pod, split
  • 1 litre pouring cream
  • 180g caster sugar
  • 12 egg yolks (consider the chickens, use free range)
  1. Preheat your oven to 140°C.
  2. Scrape the vanilla seeds into a large bowl.
  3. Add the rest of the ingredients and whisk together.
  4. Pour the mixture into 6 x 250ml brûlée/souflé/ramekin dishes or into one large pan.  The one I used was 27cm x 23cm x 3.5cm and it was ideal.
    I was certain that the mixture should be strained but the recipe did not say to do it so I didn’t.  It was perfect so don’t feel any compulsion to strain the mixture.
  5. Place the dishes or dish in a large baking dish.  Fill the baking dish with boiling water so that it comes half-way up the side of the dish(es) containing the custard.  It is safer to do this after you put the baking dish in the oven,
  6. Bake for 45 minutes if using small dishes or for 1 hour if using one large pan.
  7. Refrigerate until completely cooled.
    You can make the custard the day before you intend to serve it.
  8. Just before serving:  sprinkle 75g of caster sugar evenly over the top of the custard(s).
  9. Using a blowtorch, melt and caramelise the sugar.
  10. Serve immediately.  Your life will never be the same and remember, ‘crème brûlée is always worth the calories’.

15 thoughts on “Crème Brûlée

  1. Pingback: In My Kitchen – October 2012 | Passion Fruit Garden

  2. I love creme brulee have been thinking of trying to make it and buy one of those little torches they are quite reasonably priced. If you have some over the next day can you sprinkle more sugar and retorch to get the crunch again? Who cares about the extra calories!!

  3. Not only was Glenda’s creme brûlée perfection, we got to witness her debut with the blowtorch, which was only marred by a mild thermal injury to Alan. This was definitely not Glenda’s doing! All was well in the end. Replete and euphoric I slept like a baby. Recommended. 5 stars. (The rest of M&G’s meal was pretty good too. )

  4. I have a thing for its cousin, flan – and frankly, Mexico makes it much better than we do up here. Back in the old days when I was working in kitchens, I always knew I was working with a wise chef when his attitude was, ‘Concentrate on giving them good desserts – it’s the last impression they’ll have of their meal.’

    What’a do with all those egg whites?

  5. One creme brulee coming up as it looks beautiful and as you said easy to make. I must say Glenda that any dessert is always worth the calories! S&P&T

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