Crème Brulee
Here is my Crème Brulee story. I was at my cousins house for dinner and his daughter Adriana made this amazing Crème Brulee. I asked for the recipe, she gave it, and I went ahead and tried it. It was delicious, but it didn't set. I tried it again and it didn't set again. As I couldn't figure out what I was doing wrong, it was time to try another recipe.
So I came across this one. As I kind of thought the issue was with my oven, I wanted to try this one as it didn't need to be baked. The first time I made this one, this to did not set. Then while on my hunt for the perfect crème brulee I found a recipe nearly the same as this one, but gelatine is added to ensure it sets. So I made it with the gelatine and we loved it, it was creamy, it had set and it was delicious.
This is very, very easy to make, ridiculously easy actually, and very quick to throw together. Great for parties as you can make it in advance.
I love the addition of the lemon zest, I think it is fabulous, but it is optional. You can use 1 teaspoon of vanilla extract or vanilla bean paste instead of the vanilla bean.
I use 5 x 185ml ramekins, but you can use 6 x 150ml ramekins, whatever you have really, teacups works nicely also.
My only warning is don't boil the cream, just get it hot. Next once you put the custard back on the heat, don't boil that either, it can get grainy. Cook the custard over a low heat and cook it just long enough where it coats the back of a spoon, remember, gelatine will help it set.
So if you are like me and have failed at the baked version of a crème brulee, there is hope, give this one a try, you will not be disappointed. Now I'm off to find recipes for all the egg whites I have leftover from using only egg yolks for this recipe and all the others I tried, luckily they freeze well.
So I came across this one. As I kind of thought the issue was with my oven, I wanted to try this one as it didn't need to be baked. The first time I made this one, this to did not set. Then while on my hunt for the perfect crème brulee I found a recipe nearly the same as this one, but gelatine is added to ensure it sets. So I made it with the gelatine and we loved it, it was creamy, it had set and it was delicious.
This is very, very easy to make, ridiculously easy actually, and very quick to throw together. Great for parties as you can make it in advance.
I love the addition of the lemon zest, I think it is fabulous, but it is optional. You can use 1 teaspoon of vanilla extract or vanilla bean paste instead of the vanilla bean.
I use 5 x 185ml ramekins, but you can use 6 x 150ml ramekins, whatever you have really, teacups works nicely also.
My only warning is don't boil the cream, just get it hot. Next once you put the custard back on the heat, don't boil that either, it can get grainy. Cook the custard over a low heat and cook it just long enough where it coats the back of a spoon, remember, gelatine will help it set.
So if you are like me and have failed at the baked version of a crème brulee, there is hope, give this one a try, you will not be disappointed. Now I'm off to find recipes for all the egg whites I have leftover from using only egg yolks for this recipe and all the others I tried, luckily they freeze well.
Recipe
Recipe adapted from Julie Goodwin's Cookbook 'Our Family Table'
Makes 5
600ml thickened cream
1 vanilla bean, split, seeds scraped
1 teaspoon grated lemon zest (optional)
8 egg yolks
1/3 cup (75g) caster sugar
1 x 4g (or 2 x 2g) sheet titanium strength gelatine
1/4 cup (55g) caster sugar, extra, to top
Makes 5
600ml thickened cream
1 vanilla bean, split, seeds scraped
1 teaspoon grated lemon zest (optional)
8 egg yolks
1/3 cup (75g) caster sugar
1 x 4g (or 2 x 2g) sheet titanium strength gelatine
1/4 cup (55g) caster sugar, extra, to top
Place the cream in a medium sized saucepan. Use a small, sharp knife to split the vanilla bean. Scrape the seeds from the vanilla bean and add into the cream. Add the bean to the cream mixture also, along with the lemon zest, if using. Place over a medium-high heat and bring almost to the boil (do not allow to boil).
Meanwhile, place the egg yolks and caster sugar in a large bowl and whisk together until thick and pale.
Place the gelatine sheet into a bowl, top to cover with cold water, leave to soften for 5 minutes.
While whisking the egg mixture continuously, slowly pour the cream mixture into the egg mixture. Pour the custard back into the saucepan (you can wash the saucepan first if you like, I don't). Now using a spoon, not a whisk, (as you don't want air bubbles in your custard) stir the custard for about 5 minutes over a low heat, until it thickens.
(To test if thick enough, dip a wooden spoon into the custard, run your finger along the back of the spoon. If the trail stays intact, the custard is thick enough. If it runs or bleeds into the mark your finger left, it needs longer.)
Meanwhile, place the egg yolks and caster sugar in a large bowl and whisk together until thick and pale.
Place the gelatine sheet into a bowl, top to cover with cold water, leave to soften for 5 minutes.
While whisking the egg mixture continuously, slowly pour the cream mixture into the egg mixture. Pour the custard back into the saucepan (you can wash the saucepan first if you like, I don't). Now using a spoon, not a whisk, (as you don't want air bubbles in your custard) stir the custard for about 5 minutes over a low heat, until it thickens.
(To test if thick enough, dip a wooden spoon into the custard, run your finger along the back of the spoon. If the trail stays intact, the custard is thick enough. If it runs or bleeds into the mark your finger left, it needs longer.)
Pick up the softened gelatine sheet and squeeze out any excess liquid. Add the gelatine sheet to the custard, and stir until it has dissolved.
Ladle or pour the custard into 5 x 185ml ramekins. Allow to cool for 20 minutes, then cover with cling film and place in the refrigerator for at least 6 hours, until set and well chilled.
Just before serving, sprinkle caster sugar over the whole surface of the custard, making sure there are no gaps. You generally need about 2 teaspoons per brulee, but that does depend on the ramekin you use and its surface area. Using a kitchen blowtorch, heat the sugar until bubbles and turns golden brown. Allow to cool for a minute or two to set before serving.
I like to serve it with fresh berries as it adds colour and tastes amazing.
I like to serve it with fresh berries as it adds colour and tastes amazing.
Enjoy!
