Crème Brûlée is one of my ultimate favourite desserts. It’s not your everyday dessert, it is suppose to be something special, for both work and calories that envolves. But let’s not count calories today, because otherwise this would be a post about a salad and not about dessert. I assure you that the taste of this recipe will be worth of every bit of work you put into it.
The recipe was adapted from the one in The Pioneer Woman’s blog.
Serves: 8 portions (depending on the size of the ramekins)
For this recipe you will need oven proof ramekins, a baking sheet, a mixer and a kitchen torch.
- 9 big eggs
- 200 g granulated sugar
- 5 packs of fresh cream (5 x 200ml packs)
- 1 vanilla pod
- extra baker’s sugar (superfine)
Start by pre-heating the oven at 250ºC. Cut the vanilla pod in 2 halves and scrape all the seeds well with the help of a knife (don’t waist any of this black gold). In a big saucepan heat the cream and the vanilla seeds and pod in medium heat. Whip egg yolks with the sugar until they achieve a creamy texture and whitish color. Strain the cream in a mesh strainer. Slowly add the cream to the egg yolks mixture to avoid cooking the those yolks. Place ramekins in the baking sheet and pour the custard in the ramekins. Add water in the bottom of the baking sheet until it reaches halway up the ramekins and place aluminium foil over to avoid that the gets brown. Bake it for approximately 30 minutes or until you see by the consistency that it is set. When the custard is set, remove the ramekins off the oven, let it cool and place it in the fridge for at least 3 hours. Spread a tablespoon of baker’s sugar on top of the custard and brown the sugar with the kitchen torch. If you like your crème brûlée crisp a bit more thicker add other portion of the same sugar and brown in with the torch again.