Classic Crème Brûlée

Posted: August 20, 2009 by lainey in Dessert, French

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One of the things I inherited from friends going back to SG was a blow torch for crème brûlée. So when Y and I decided to meet up at my place for a baking session, a crème brûlée was in order.

We wanted to half the recipes because we only had enough ramekins for three servings. Unfortunately, we decided that half of 5 eggs was 3 eggs (and not 2.5 eggs), so it tastes pretty good but slightly more eggy that usual. I will use the right amount of eggs in future.

It’s so easy to make crème brûlée and so much cheaper than the 9 bucks I have to pay for at Finale.

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This is the second one that J torched. We garnished it with blueberries, the tart blueberries complemented the sweetness of the crème brûlée very well!

Ginger and Vanilla Bean Crème Brûlée
Bon Appétit | February 1999

Simply omit the ginger for a classic crème brûlée.
A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the
sugar topping . You can also broil the custards until the sugar turns dark
brown.

Yield: Serves 6

For Custard

2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise

5 large egg yolks

For Crème Brûlée

12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Make custard:

Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each
of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix
cream, sugar and ginger in heavy medium saucepan. Using small sharp knife,
scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over
medium heat until sugar dissolves and mixture comes to simmer. Cover pan,
reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain
into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream
mixture just to blend. Return custard to measuring cup; divide among dishes.
Pour enough hot water into pans to come halfway up sides of dishes. Carefully
transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about 30
minutes for fluted flan dishes and 35 minutes for ramekins. Using metal
spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at
least 3 hours and up to 2 days.

Make Crème Brûlée:

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a
time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so
that sugar melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still brittle, at least
2 hours but no longer than 4 hours so that topping doesn’t soften. (I skip the
second refrigeration… just take the custards out of the fridge just before
bruleeíng and the custard will be fine!)
Garnish crème brûlées with fruit.

*Four-inch-diameter fluted clear glass flan dishes are available at cookware
stores and many hardware stores. They are about 2/3 inch deep and hold about
1/2 cup liquid.
**Available at some cookware stores.

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