Disclaimer : I know that that doesn’t look like a real Creme Brulee, but we don’t have a blow torch. *sheepishgrin*
Having watched Masterchef Australia, I had the perception that the Creme Brulee was an extremely tough dish to get done. But it looked utterly delicious and since my sister had two beautiful ramekins that she hadn’t used yet, we thought we’d take the plunge and make it. And it’s actually super easy to make! (If you already knew this, ignore me. I don’t know much about cooking or food- except how to eat it.)
We went online, and checked out recipes for the perfect Creme Brulee, and we roughly followed this recipe – Creme Brulee Recipe by Laura Vitale.
What we made came out tasting absolutely creamy and dreamy and oh so yummy, so you all should definitely try making this!
Here’s what we used:
2 egg yolks
1 cup of cream
1 teaspoon vanilla extract
1 teaspoon Fiori di Scilia (or you could use orange liquor or orange zest)
1/4th cup of sugar
pinch of salt
(this makes for two ramekins)
How it’s made:
Preheat the oven to 150 degrees Celscius (or 300 degrees Farenheit).
First we put the cream on the stove, on low heat. Keep an eye on it and take it off just before it begins to boil! Then we whisked together the eggs, sugar and vanilla extract. We also added some Fiori di Scilia (my aunt gave my sister this, to help with her baking – and we finally found a good occasion to use it!), which is “a combination of vanilla, citrus and alcohol” – it’s got an absolutely heavenly Christmas-y orange-y scent that just filled the house. Otherwise, you could also use orange zest, or orange liquor. Then we added a pinch of salt.
Once this was all whisked together, we brought the cream. We took it off the stove before it began to boil, but it was still quite hot. So I poured it into the mixture, little by little, while my sister whisked it in. You’ll have to pour it in very slowly, to make sure that the hot cream doesn’t scramble the eggs. Once all of the cream has been whisked in – you’re done!
All you need to do now is pour the mixture into the ramekins. Then we put the ramekins in a tray, and filled the tray with hot water till the ramekins were halfway immersed. We put the ramekins in the convection oven for forty minutes. Once we took it out, we let it cool for about twenty minutes (till the ramekin wasn’t hot anymore) before putting it in the refrigerator.
Since we made these late in the evening, we let them sit in the refrigerator overnight, and took them out this morning. Since we didn’t have a blowtorch, we caramelized the sugar by heating it on the stove and then pouring it over the Creme Brulee. But the problem with this is, the sugar layer is too thick – it’s impossible to get a thin layer. This makes it difficult to crack with a spoon, and also it’s quite hard to bite. But we had no other way, so we went with this!
The right way to do it is to put a layer of sugar on top, and use a blow torch to caramelize it. This gives you a thin, beautiful crunchy layer of caramel that cracks perfectly with a few taps from the spoon, to go with the soft, creamy custard below.
Nevertheless, our Creme Brulees turned out WONDERFUL, and everybody enjoyed them! So go ahead, and try the recipe. 😀