Easy Crème Brûlée - Crème brûlée facile
- dessertsdemadeleine
- 5 juil. 2017
- 2 min de lecture
This crème brûlée might not be the most traditional one, but I find the classic recipe (especially the cooking process) to be actually quite difficult to master. These crèmes brûlées are as generous and much easier to make. I strongly recommend using a blowtorch rather than a grill to melt the sugar into the famous crispy caramel layer which gives the crème its name- I like mine rather thin, but you can of course make yours thicker!
Serves 4 - The crème (but not the caramel layer) can be made the day before. Keep in the fridge.
Preparation time : 10 mn - Refrigeration time : 2 hours - Cooking time : around 30 mn
Difficulty : *
Baking equipment needed :
- one cooking blowtorch
Ingredients:
- 6 eggs yolks
- 50 cL (2 cups) double or heavy cream
- 100 gr caster sugar
- 1 vanilla pod
- brown or demerara sugar (around 8 tablespoons)
Instructions:
- Split the vanilla pod, scrape off the seeds (put them aside in a mixing bowl), and put in a saucepan with the cream. Bring to a boiling point on a low heat but do not let boil.
- In a mixing bowl, whisk together the egg yolks, sugar and vanilla seed until light and fluffy. (Picture 1)
-Still beating, pour the cream over the eggs and sugar (you can use a sieve to hold the pod). Beat vigorously to avoid cooking the yolks. (Picture 2)
- Divide the batter into 4 ramekins. You can fill them up to the top - the cream should not rise. Place them into a large dish and fill the dish with simmering water to just under the top of the ramekins. Cook in this bain-marie for 25 to 35 mn. The cream should be just set, still trembling in the middle, and not too golden.
(Pictures 3 & 4)
- Let the crèmes cool down and place them in the fridge for at least two hours. Once they are cold, sprinkle some brown sugar over, and burn with a blowtorch. (Picture 5)If you want extra crispiness, burn one layer, then sprinkle some more sugar and repeat the operation. Serve immediately.
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