How to make Creme Brulee - A custard with pleasantly burnt crispy caramel crust.

This recipe is from the book Party Cooking.

Main Ingredients : Cream (क्रीम ), Sugar (चीनी)

Cuisine : French

Course : Desserts

Creme Brulee Recipe Card

Creme Brulee
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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Creme Brulee Recipe

  • Cream 500 millilitre

  • Sugar 4

  • Egg 1

  • Sugar 1 cup + 1

  • Vanilla essence 1/2 teaspoon

  • Demerara sugar 6 tablespoons

Method

Step 1

Heat the cream in a pan till it reaches the boiling point. Set aside to cool.

Step 2

Place the egg yolks and whole egg in a bowl, add all the sugar and mix. Cook over a double boiler, or in a heatproof bowl over a pan of simmering water, till the sugar dissolves, making sure that the eggs do not scramble. Add the egg mixture to the cream

Step 3

Preheat oven to 180°C/350º F/Gas Mark 4. Add the vanilla essence to the cream mixture and mix well. Strain the entire mixture into another bowl. Pour the cream mixture into four ramekin moulds.

Step 4

Cover each mould with aluminum foil and pierce to allow steam to escape. Pour some water into a deep baking tray.

Step 5

Place the moulds in the water bath and place the tray in the oven. Bake for twenty to twenty-five minutes. Remove from the oven, take the moulds out of the water bath and allow them to cool completely.

Step 6

Chill in the refrigerator. Just before serving sprinkle a tablespoon of Demerara sugar over the set custard in each of the moulds and caramelise the sugar with the torch.

Step 7

Serve immediately.