Classic Crème Brûlée
The one French dessert that everyone should master!
Ingredients
CUSTARD
- 400 Milliliters(1/2 Liter) Heavy Cream (30-35% fat cream)
- 100 Grams(3.5 oz) Whole Milk
- 100 Sugar
- 6 Egg Yolks
- 1 Vanilla Pod
TOPPING
- 6 Tablespoons Granulated Sugar (about 1 tablespoon per crème brûlée)
Instructions
- Bring milk and cream & vanilla or other flavor like Tonka beans, to a gentle simmer. Meanwhile, mix the egg yolks with the sugar.
- Pour the hot cream over the yolk and sugar mixture, pouring slowly and gently mix the eggs to temper them. (This way we are bringing up the temperature of the eggs little by little, with little risk of cooking the egg). Keep stirring with the whisk or the back of the ladle as not to incorporate air, creating bubbles.
- Arrange 6 molds in a roasting pan and fill the molds with the cream mixture. Add enough water to the pan to come to 3/4 of the way up to the outsides of the molds. Bake in a preheated oven at 110ºC/230ºF for approximately 30 minutes, or until set. (The water around the molds should not boil or evaporate completely) Remove from the oven and cool in the fridge.
- Just before serving, sprinkle the top of the custard with granulated sugar and use a torch to caramelise until it becomes a dark brown color.