How to Make The Best Creme Brûlée

Creme Brûlée is also called Burnt Creme or Trinity Creme. It is a vanilla flavoured custard dessert topped with a thin layer of hardened caramelized sugar. Breaking up the caramel icing surface, taste the delicate creamy heart combined with the crunchy caramel. Every single bite feels like the happiness in the heaven. It is elegant, creamy, and light. This Creme Bulee receipt is very simple to make.

What is Creme Brûlée Made From?

It is made from cream, sugar, egg yolks, and vanilla.

Is Creme Brûlée eaten hot or cold?

Room temperature, or slightly chilled. Personally, I prefer the custard is a bit cooler.

What is Creme Brûlée Suppose to Taste Like?

Cranking up the caramelized burnt sugar and then dive in to the vanilla creamy custard. The combination of caramel and vanilla creamy custard melts in mouth together. It is not overwhelmingly sweet, it is elegant, creamy, and super tasty.

Ingredients:

Heavy cream: 1/2 cup
Coffee cream: 1/2 cup
Sugar: 1/4 cup
Sugar: 2 tsp
Egg yolk: 2
Salt: pinch
Vanilla extract: 1/4 tsp
Torch: 1
Remikin: 2

Prep Time: 2 Hrs 30 mins
Cooking Time: 45 mins
Total Time: 3 hrs 15 mins
Serving: 2

Instruction:

1. Pre-heat the oven at 325F.
2. In a bowl, combine heavy cream, coffee cream, egg yolk, sugar, salt and vanilla extract together. Then mix well.
3. Use a pouring container, put a cheese cloth over, and then filter the liquid.
4. Pour the filtered liquid into 2 ramekins evenly.
5. Put the ramekins to a larger container, then fill the water bath by using warm water.
6.  Place the entire thing in oven for 40-45 mins. Once the custard is done, the middle of the custard is suppose to be jiggly.
   If it is watery, then it is under cooked.
   If it is solid, then it is over cooked. Well, it is still very tasty when it is a bit over cooked. The custard is just more condensed.
7. Take it out of oven and cool down on a rack for 30 mins.
8.  Cover with wraps and refrigerate for at least 2 hours.
9.  Once the custard cools down and become solid, then sprinkle 1 teaspoon a thin layer of sugar evenly on top of the custard.
10. Use a torch to burn the sugar, and caramelize it.
11. Ready to serve.

What is a Water Bath?

A water bath is also called Bain-Marie, which is to put the baking dish into a container with water while baking in the oven. The water level is supposed to be the same or higher than the liquid in the baking dish. The purpose of the water bath is to cook the food slowly and have a consistent temperature during long cooking time. This method will prevent from burning the food, cracking, and provide the moist for delicate cooking. It is well used in melting chocolates, baking cheese cake, sponges cakes, and canning.

Tips:

• Use real vanilla bean for a better taste.
• The half cup of coffee cream (10% cream) can be replaced with half cup of heavy cream (35% cream). Personally, I prefer a lighter taste, so I combine 2 types of creams.
• A deep ramekin is easier for water bath. That is to say, if you use a shallow ramekin, be careful with the water level while doing the water bath. And be careful when moving the dishes around.
• For refrigerating, cool custard over night for the best result.
• When using the torch, rotates the ramekins in a direction. Heat from the edges to the centre. Heat the sugar in a slow motion. Keep in mind, the sugar will still burn a couple of seconds after the torch is removed. Be careful not to over burn the sugar. Most importantly, caramelize the sugar only, try to avoid burning the custard.
• A good torch helps a lot. It caramelize the surface faster, while the custard is still cold. The cold custard hardens the caramel faster.
• Refrigerate the custard up to 2 days. Only caramelize the sugar before serving for the crunch sugar glaze result.

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