Creme Brulee

November 4, 2024

240

hard

8

  1. Preheat the Oven
    • Preheat your oven to 150°C (300°F).
  2. Prepare the Cream Mixture
    • In a saucepan, combine fresh milk and whipping cream.
    • Slice the vanilla pod in half lengthwise and scrape the seeds into the cream mixture.
    • Chop the empty pod into small pieces and add it to the pot as well.
  3. Heat the Cream
    • Bring the cream mixture to a boil over medium heat.
    • Once boiling, reduce the heat and let it simmer gently for 3 minutes.
  4. Beat the Eggs
    • In a large bowl, lightly beat the sugar and eggs together until the mixture is pale and smooth.
  5. Temper the Eggs
    • Strain the hot cream mixture through a fine sieve to remove the vanilla pod pieces and any curdled bits.
    • Bring the strained cream back to a gentle boil.
    • Gradually whisk the hot cream into the egg mixture, whisking vigorously to temper the eggs and prevent curdling.
  6. Strain and Portion
    • Once all the cream is incorporated, strain the mixture again to ensure a smooth custard.
    • Pour the custard mixture evenly into 7-8 ramekins, depending on their size.
  7. Prepare for Baking
    • Place the filled ramekins in a large cake pan or roasting pan.
    • Pour in enough hot water to reach halfway up the sides of the ramekins.
  8. Bake the Custards
    • Bake on the center shelf of the oven for 30-40 minutes, or until the custards are just set but still slightly wobbly in the middle.
  9. Cool and Refrigerate
    • Carefully remove the ramekins from the water bath and let them cool to room temperature.
    • Once cooled, refrigerate for at least 3 hours or until the next day.
  10. Caramelize Before Serving
    • Just before serving, sprinkle a thin, even layer of caster sugar over the top of each custard.
    • Use a blowtorch to caramelize the sugar until it forms a golden, crispy crust.

 

Reviews

Ingredients:

Adjust Servings
1small beetroot chopped
1 big carrot grated
2 onions diced
0.5cup celery root grated, chopped, (or , as you wish)
1tbsp unrefined sunflower oil
3tbsp vinegar
0.5cup celery leaves chopped, (or lovage leaves)
8servings sea salt to taste
0.33333334tsp ground pepper
8servings parsley chopped, for garnish
4tbsp butter
1can biscuits pillsbury®, ( I used Grands)
2cans condensed cream of chicken soup
1Tbsp flour
1 onion finely chopped
1tsp parsley
1tsp pepper
2tsp poultry seasoning
3 chicken breasts boneless, skinless
2cups water
0.75cup broccoli cooked, chopped
2T chives chopped
1 t cream whole
6 eggs
0.33333334cup orange pepper minced
1serving salt and pepper
0.5cup cheddar cheese shredded
0.33333334cup tomato seeded, chopped
1large egg
3 egg yolks
120g milk fresh
40g caster sugar
1 vanilla pod
250g whipping cream

Directions

1.
Preheat the Oven
Preheat your oven to 150°C (300°F).
Mark as complete
2.
Prepare the Cream Mixture
1. In a saucepan, combine fresh milk and whipping cream. | 2. Slice the vanilla pod in half lengthwise and scrape the seeds into the cream mixture. | 3. Chop the empty pod into small pieces and add it to the pot as well.
Mark as complete
3.
Heat the Cream
1. Bring the cream mixture to a boil over medium heat. | 2. Once boiling, reduce the heat and let it simmer gently for 3 minutes.
Mark as complete
4.
Beat the Eggs
In a large bowl, lightly beat the sugar and eggs together until the mixture is pale and smooth.
Mark as complete
5.
Temper the Eggs
1. Strain the hot cream mixture through a fine sieve to remove the vanilla pod pieces and any curdled bits. | 2. Bring the strained cream back to a gentle boil. | 3. Gradually whisk the hot cream into the egg mixture, whisking vigorously to temper the eggs and prevent curdling.
Mark as complete
6.
Strain and Portion
1. Once all the cream is incorporated, strain the mixture again to ensure a smooth custard. | 2. Pour the custard mixture evenly into 7-8 ramekins, depending on their size.
Mark as complete
7.
Prepare for Baking
1. Place the filled ramekins in a large cake pan or roasting pan. | 2. Pour in enough hot water to reach halfway up the sides of the ramekins.
Mark as complete
8.
Bake the Custards
Bake on the center shelf of the oven for 30-40 minutes, or until the custards are just set but still slightly wobbly in the middle.
Mark as complete
9.
Cool and Refrigerate
1. Carefully remove the ramekins from the water bath and let them cool to room temperature. | 2. Once cooled, refrigerate for at least 3 hours or until the next day.
Mark as complete
10.
Caramelize Before Serving
1. Just before serving, sprinkle a thin, even layer of caster sugar over the top of each custard. | 2. Use a blowtorch to caramelize the sugar until it forms a golden, crispy crust.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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