Creme Brulee means "burnt cream" and it is the ultimate in indulgence - a silky, creamy and wobbly custard with a caramelized sugar crust. Nothing's more satisfying than hearing the crack of the sugar crust giving way through the pressure of your greedy greedy spoon.
The one thing that makes a good Creme Brulee is vanilla. Whole vanilla pods if you can find them, otherwise a pure Madagascan vanilla paste will be a good substitute.
For 2 ramekins
- 230ml cream
- 2 egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla paste (For 6 ramekins, you can use a whole vanilla bean.)
Preheat oven to 165C.
Heat cream and sugar in a saucepan till sugar is dissolved and it comes to a light boil.
In a separate bowl, whisk the egg yolks and vanilla.
"Proof" the egg mixture with a small amount of hot cream. This helps warm up the eggs and prevent it from cooking. Whatever you do, DO NOT dump in the cream all at once, or you'll have scrambled eggs. Slowly add the rest of the cream, whisking well.
Strain the mixture into a pouring cup, making sure any large lumps are removed. Divide the mixture between two ramekins and place in a deep overproof baking dish.
Fill up with dish with water until it comes halfway up the ramekins (known as a bain marie or water bath) and bake for 20-25 minutes. The Creme Brulee should be set but still be jiggly. Refrigerate for at least 3 hours.
When ready to serve, spread a teaspoon of white caster sugar into a thin layer on top of the custard. Caramelize with a butane torch until the sugar is golden brown.
Garnish with a few blueberries, raspberries or strawberry slices and serve.
Always a crowd pleaser. Add an Espresso and it's a great finish to a classic French meal. Takes me back to a little cafe in Montmarte...
The rest of the Table for Deux at a Parisien Bistro menu here:
Appetizer: Pork Rillettes with Baguette and Cornichons
Entree: Steak with a Shallot and Red Wine Sauce
Side: Potatoes Dauphinoise
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