Wednesday, January 7, 2015

Creamy Creme Brûlée Recipe

Who doesn't like a custard base recipe, their use very simple ingredients and are all impressive when done.

It may be a little intimidating though, as at any point of time if you overcook the custard the whole dessert will be ruin by turning into sweet scramble eggs.

Low and slow is the key to a great custard base dessert.

Try it out~ Life will not be the same anymore :)

Crème Brûlée
Yields 4 servings

240ml (1 cup) Heavy cream
3 Large/ 4 Small Egg yolks
30g (2 tbsp) Sugar
15g (1 tbsp) Mascarpone Cheese
2g (1 tsp) Vanilla bean paste

20g (1 1/2 tbsp) Sugar, for burlee

1. Preheat the oven to 150°C ( 300˚F)
2. Beat egg yolks and sugar until thick
3. Heat cream and temper the egg mixture with it
4. Add the mascarpone cheese and stir until fully incorporate
5. Add vanilla bean paste and mix
6. Divide mixture into 4 shallow ramekins
7. Bake them in a water bath for around 40 – 45 minutes
8. Cool and refrigerate for at least 2 hour
9. Before serving, sprinkle sugar on top of the custard and brûlée it with a blow torch

I. If you have a temperature controlled steamer, you can steam it at 90°C (190˚F) for 15 minutes
II. If you do not have a blow torch, you can put it under a broiler or use the metal spoon and stove method
III. For more varieties, you can steep any kind of flavor in the cream e.g. Tea, Fresh Fruits, Herbs
IV. Brulee only before serving as moisture will melt the caramel

Hope you guys enjoy this weeks [How To's]
See  you next week :)

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