Crème Brûlée

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A French delicacy which is a rich indulgence!! That’s what I would like to start with but it doesnt end there.

This is one delicacy which comes in only one category and that is ‘Desserts’. There is no way you can make this any less unhealthy. That way, this delicacy is like a royal which does not bow on any one replaceable ingredient.

But, every bite is worthy. No guilt can even bother you after tasting this. At least that’s what I felt after my very first bite and believe me when i said we polished off the whole plate in one single sitting on last Saturday night.

I said in the beginning, its made with few ingredients. I must warn you that it kills to wait for the custard to set for 4 hours if you already tasted this before. No kidding.

The custard is made of simple ingredients – Egg yolks, Sugar, Heavy cream or Heavy whipped cream and Vanilla Extract. That’s it. The preparation is fairly simple if you pay attention to how you are mixing ingredients carefully. Once it is slowly baked at 325 degree F, the custard has to be left cool and then moved to refrigerator to chill for 4 dreading hours.

Your work is still not done yet. The actual Creme Brulee is this hard top shell of caramelized Sugar with a soft spongy, luxuriously rich custard at the bottom. Best of both worlds.

Forget the fancy dinner out and make this dessert for Friday night special or special Valentines Day dinner dessert or even to wow your friends on that Sunday Brunch. It will win all of their hearts for sure.

Some Tips & Tricks to get you going to this amazing treat.

• Make sure the eggs are at room temperature. Separate the egg yolks carefully.
• When heating up the heavy cream, stay with the pan. The cream should be just heated enough to warm and slightly bubbling on edges. No more – no less.
• Since the cream is heated, pls do not dump the whole cream in eggs. Obviously as you know, the eggs will curdle. Instead add the cream very very slowly while whisking the eggs so that the eggs comes to Heavy cream’s warm temperature.
• Strain the mixture before cooking. Any cooked eggs will be filtered.
• Make sure the pan used for water bath has water till 1/2 of the ramekin’s height.
• For Sugar caramelizing – Use broiler like me or kitchen torch or even heat up the spoon on the burner and carefully touch the sugar.
• Bonus Tip – You can happily use the frozen heavy cream like I did in this recipe. The heavy cream freezes and thaws beautifully.
• You see, I usually make cakes for my blog which needs chocolate drips and which in turn need heavy cream. Once I use the 1/4 cup of the pint, I am still left out with lot of cream which I dont use in any of my Indian recipes unless I am cooking very rich cream based curries or soups. On those days, I like to use the leftover cream for this recipe as weekend treat.

Step by step Photos:

1.In a bowl of electric mixer with whisk attachment, add egg yolks & sugar and mix them until the liquid is light and fluffy. Make sure the sugar is mixed well.

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2. In a Sauce pan, heat the heavy cream to warm and slightly bubbling on edges. Make sure its not boiling hot.
Start whisking the eggs again and slowly add the cream to the egg mixture making sure the eggs are not cooked. First add 1/3 of the cream and then add remaining cream to eggs. Add Vanilla at the end.

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3.Preheat oven to 325 degree F. Prepare the water bath for custard by pouring hot water in round or square baking pan. Make sure you filter the custard so that no cooked eggs go into the custard.

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4.Pour the custard in (4) 6 ounce ramekins or (2) 15 oz Ramekins. Place these ramekins carefully in the prepared baking pans. The hot water should be half the height of the ramekins.

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5.Bake for 35-40 mins until the edges are done and the center is jiggly.

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6.Take them out of the oven and let cool completely. Move to fridge to chill for 4 hours.

7.When ready to serve, take them out of fridge, add 1/2 tbsp of granulated sugar and caramelize it with kitchen torch.
Alternatively you can put it under broiler for 3-4 mins in low setting. Enjoy!!

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7.The Custard is ready. If you used kitchen torch, its ready to be served. But if you used broiler, the custard will become slightly warm. You might want to pop it back in fridge for 30 mins before serving.

Enjoy!!!!!

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