Warning: Attempt to read property "html" on bool in /var/www/wp-content/plugins/blossom-recipe-maker/includes/class-blossom-recipe-hook-functions.php on line 302
Warning: Attempt to read property "thumbnail_url" on bool in /var/www/wp-content/plugins/blossom-recipe-maker/includes/class-blossom-recipe-hook-functions.php on line 303
Hello Foodies,
A recipe for all the crème brulee lovers.
I am sharing with you all the secret to my best creme brulee. you will love it.
The Crème Brulee recipe was inspired by the famous Spanish Crème Catalane. The French basically copied the principle of the Spanish dessert and added a hint of vanilla and caramelised it. The term Brulee means “Burnt “in French. Hence, the dark brown colour of the burnt sugar on top that contrast the yellow soft cream underneath.
Many Argues that the Crème Brulee is from either Spain, England or France. Well let me tell you that we are all doing it slightly differently in each country. However, being a Frenchman I will let you know our version of the famous French crème Brulee.
The legend said that once upon a time in the XVII century, The Brother of the King Louis XIV, Philippe D’Orleans, was having a dinner party in a castle near Spain. His chef of the time Francois Massialot reproduced the Spanish crème Catalane but added fresh vanilla to his recipe. The Philippe was unhappy about the dessert as it was too cold and wanted something warm. So, the chef decided, ingeniously, to throw some sugar on top and applied a hot iron on the sugar to caramelise it. Everyone approved the dessert and the Crem Brulee was born.
To conclude, I am sharing with you a recipe more than 300 years old and still please most tastebuds.
Enjoy and Bon Appetit.
Frenchy
Ingredients
-
This recipe should make 6 ramequins of 120 ml each
Instructions
-
Prepare all your ingredients and equipment. make sure to measure it all with a good scale.
-
Pour the cream into a saucepan.
-
Split the vanilla in half and scrape all the seeds.
-
Place the vanilla into the sauce pan
-
Bring the cream and vanilla to a boiling point.
-
Once the cream as reach boiling point, shut off the heat, give it a quick whisk and let it infuse for 5 minutes.
-
Meanwhile, separate your eggs.
-
Add the sugar.
-
Whish the sugar and egg yolk for 1 minute or until yellow pale.
-
Pour the flavoured cream onto the sugary yolks and mix it well.
-
Pour and strain your creme mixture into a jug. Preheat your oven at 180C.
-
Place your ramequins onto a dip tray. Fill up the ramequins with your creme.
-
Fill up the tray of water to 2/3rd of the height of the ramequins and place it on the stove. This is baking "Bain-Marie" style. Heat up the water until you see the formation of steam or little bubbles at the bottom of the tray.
-
Place the tray in the oven for 20-25 minutes.
-
Once baked, checked if the cremes are not to runny. shake one of them and see if you see a little wobble. They should be a little wobbly. if too runny keep them in the water for 5 minutes.
-
Remove the cremes from the tray ASAP.
-
Cool them down as soon as possible in the fridge. You can serve them 2 hours later but i prefer them really cold so 12 to 24 hours later as more flavors developed.
-
I used a special light brown sugar for my Creme Brulee
-
pour a little bit of the sugar on top of the Creme.
-
Shake the Creme to have some sugar all over the Creme.
-
Remove the excess of sugar.
-
Using a blow torch, Caramelised the top of the Creme.
-
Until you have a nice caramel colour.
-
Let it set for a minute and serve. This will allow the caramel to harden
-
Crack the caramel.
-
And let your tastebuds go on a new journey of pleasure
-
Bon Appetit.
