Creme brûlée

0 likes 0 comments Recipe by Aish

Creme brûlée of Aish - Recipefy

Thickened cream - 600 ml
Nutmeg - a pinch
Vanilla pod - 1
Cinnamon - a pinch
Cardamom - 2 bruised
Egg yolks - 6
Caster sugar - 1/4 to 1/2 cup (depending on your sweet tooth :), I used 1/2 cup)
Demerara sugar as needed

1. Method:
Preheat the oven to 140°C.
Split the vanilla pods and scrape the seeds out.
Put the cream, cardamom, cinnamon, nutmeg and vanilla pods along with seeds in a saucepan and bring to boil over medium heat.
Take off heat and discard the cardamom shells & vanilla pod, cover and set aside.
In another bowl quickly whisk the egg yolks and caster sugar until pale, this will take up to 3-4 mins.
Pour the hot cream a little at a time over the egg & sugar mixture, continuing to whisk until well combined.
Strain the mixture and make sure there are no air bubbles in the mixture before pouring it in the ramekins.
Line a deep pan with tea towel and place the ramekins.
Carefully pour boiling water into the pan to come halfway up the sides of ramekins.
Cover the pan loosely with foil.
Bake for 30-40 minutes or until the custard has just set, but still wobbly in the center.
Remove ramekins from the hot water bath, allow them to cool a bit before popping it in the refrigerator.
Sprinkle the top of each ramekin with demerara sugar.
Caramelise the sugar until golden brown using a kitchen blowtorch or place under a preheated grill, careful not to burn it.
Put it back in the refrigerator to allow the sugar to set hard.

2. Notes:
The oven temperature may differ depending on the appliance you use, I use a fan forced oven.
You can swap the vanilla for any flavour you like, lavender is a good choice.
I used 8 x 100 ml ramekins, if you use bigger ramekins adjust the cooking time accordingly.
Lining the pan with tea towel helps to reduce direct heat from the metal pan to the ramekins.
The cream custard can be made 1 day ahead and the caramelization can be done 1 hour before serving.

desserts, deserts, sweets, creme brle, egg yolks March 24, 2014 04:00

Author Aisha Waseem (spicesinthecookiejar.blogspot....)

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