Crème brûlée literally means 'burnt cream'. This dessert is served with a lovingly prepared cold thick custard on the bottom and a warm crisp layer of hard caramel on top. The use of a blow torch (how cool is that!?) creates the hard top. Cracking through the hard top with your spoon before scooping into the deliciously gooey cold custard is a little piece of magic!
No: Gluten / Nuts
Contains: Dairy / Eggs
Total Preparation Time 3 hours
Cannot be frozen
- cream - 600ml, thickened
- vanilla - 1, bean
- egg yolks - 4, cold
- raw sugar - 90g, plus 1-2 tsp to top each ramekin
- Preheat oven to 180C
- Add cream (600ml tub), sugar (45g only) and the scraped seeds of the vanilla bean. Program 8 minutes / 90C / Speed 1. To scrape the seeds out of the vanilla bean use a small very sharp kitchen knife to split down the length of the bean, open the bean with your fingers and use the blunt side of the knife along the inside of the bean to remove the seeds. Alternatively you can use some vanilla bean paste.
- Pour heated cream mixture into heat safe pouring jug.
- Clean the bowl and insert the whisk attachment.
- Add egg yolks (4) and sugar (45g only) to the bowl and whisk Speed 4 / 6 seconds.
- Add a small amount of the cream mixture (approximately 1/2 cup) into the yolks. Mix on Speed 4, then slowly add half of the cream mixture through the lid. After pouring in half the cream mixture, Reduce to Speed 3 to prevent the mixture from splashing out of the bowl. Continue to mix for 30 seconds once all the mixture has been added (with the measuring cap on).
- Fill the kettle with water and bring to the boil.
- Divide custard into ramekins and place in baking tray.
- Pour boiled water into baking dish so that the water reaches half way up on the ramekins, take care not to get any water in the ramekins. Carefully place baking tray in the oven.
- Bake for 30 minutes or until the custards are just set, they should jiggle a little in the middle when shaken.
- Use tongs to carefully remove ramekins from pan and refrigerate for at least 2 hours. If you want to make the custards ahead of time they will last in the fridge for 3 days. Always caramelise the top just before serving.
- Evenly cover the tops of the custards with 1-2 tsp of raw sugar. Ignite kitchen torch and hold 5-10 cm above the custard. Move back and forth across the top until the sugar bubbles, browns and smooths out.
- Leave for 30 seconds whilst the top cools and hardens before serving.