Easy Creme Brûlée
This is the simplest but most decadent dessert you will make
Servings: 4
Ingredients
- 5 large egg yolks
- 2 cups fresh cream
- 1/4 cup castor sugar
- 1 teaspoon vanilla paste
- 3-4 tablespoon granulated sugar
Instructions
- Add the fresh cream to a saucepan and gently heat through just until it reaches boiling point. Mix in the vanilla paste and turn off the heat
- In a bowl mix the egg yolks and the castor sugar until well combined
- Slowly pour in a little bit of the cream and mix well, you can use a spoon or a whisk but do not create too much air bubbles. Gradually add in little bits of cream and mix. Strain the mixture into a jug, makes pouring easier. Otherwise a bowl will do
- Place 4 ramekins in a baking pan and pour the mixture equally into the ramekins. Half fill the baking pan with hot water
- Bake at 160 degrees Celsius for 30 minutes
- When ready, the crème brûlée will have a slight jiggle in the middle.
- Allow it to cool for a few minutes, cling wrap and pop into the fridge for 2 hours at least or overnight
- Sprinkle a layer of sugar on each one, about 1 teaspoon. Use a blow torch and use a circular motion across the surface. The sugar will bead up at first and then solidify into a hard crust. Add a little more sugar and repeat the process. The sugar should have a caramel colour, if it's too dark it becomes bitter. If you heat the sugar for too long the custard also becomes warm and runny
- Allow it to stand for about 2 minutes and serve. If you are not serving immediately do not add the sugar before refrigerating. You can do that before serving. The custard should stay in the fridge up to 3 days.
Notes
- Do not brûlée the tops for too long, it will give you a warm runny custard. If this does happen refrigerate for 10 minutes and serve
- The custard can be refrigerated for up to 3 days. Sprinkle the sugar on top and brûlée when ready to serve
- For this dessert we don't need the egg whites, you can save that for another recipe