Creme Brulee is a much-loved french dessert. It is basically a rich vanilla custard topped with burnt caramel. This dessert is commonly served in ramekins but of course there are innovative ways in presenting the french sweetie. Because of this dessert, I bought a chef torch. :P
I used the water bath method for this recipe. Water bath refers to bake the custard ramekins in a tray of warm water (approx half inch) over low heat.
Recipe for 2 ramekins (200ml ramekins)
- 250ml heavy cream/ whipping cream
- 1/4 vanilla bean (slice horizontally and scrap its pulp)
- 1/8 cup sugar
- 2 large egg yolks
- Hot water for water bath
- Preheat the oven to 120 degree Celsius.
- Put cream, vanilla bean and its pulp into a pot. Bring to a boil with medium fire.
- Remove and allow it to cool for 15 minutes.
- Remove vanilla bean.
- In a separate bowl, beat the egg yolks and sugar till it starts to turn pale.
- Slowly add in the cream. A bit at a time. Pass the mixture through a fine sieve.
- Pour the mixture equally into 2 ramekins (200ml size).
- Place the ramekins on a large tray. Add hot water to a height of half an inch.
- Bake for about an hour. Check the custard is set buts till trembling in the centre.
- Let it cool and refrigerate for at least 3 hours.
- Take it out 30 minutes prior serving.
- Sprinkle some sugar on top of the custard. Using a chef torch, melt the sugar and form a crispy top. Serve immediately.