I rarely make creme brulee. For one thing, it’s hard to make for just one person unless you’re only going to take a fraction of all the ingredients to make one meal. Do you know how difficult it is to measure half the yolk of an egg? I would only take one serving if it was just for me because no one should eat two double servings of creme brulee. Not if she wants to get dressed the next day.
But I had friends for dinner and one of the ordered desserts was creme brulee. Since I haven’t done this in a long time, I thought it was best to test a recipe the week before dinner to make sure I could do it right. How embarrassing would it be if I spoiled the candy?
Most creme brulee recipes are very simple. Heat the cream, marinate with vanilla pods, beat the yolks with sugar, dilute the mixture in hot cream, pour the mixture into ramekins, bake in a water bath. Seriously, it’s that easy, but what’s not so easy is measuring when you’re done. If you overcook creme brulee, it will be scrambled eggs. If it’s not cooked well, instead of a soft custard, it will be runny and dry and it won’t be pleasant to eat. To see if it’s done, you’re supposed to shake it and see if the middle is still vibrating but not too vibrating.
But remember that water bath? It’s not like you can shake the entire pan without risking spilling some water in your creme brulee. And unless you have steel fingers, you can’t dip your bare hand into shaking the bowl itself. Using the digger will likely hide the custard you’re trying to see if it’s done.
Some recipes call for putting a knife through it and if you come out with custard (instead of liquid cream), it’s all over. The knife test was not successfully performed. For one thing, I don’t like slashing the knife into my custard; The smooth surface of the upper part is spoiled to make a cavity in it. On the other hand, it’s still hard for me to tell if it was done or not based on the custard smear on the knife. So I test the vibrator very carefully, making sure no water seeps into the bowls.
Until then, I’m not always sure if it’s still very rocking or not. Remember that the custard will “set” once it cools. So you won’t know how creme brulee is made (or not) until you take it out and cool it well.
This turned out to be okay, once I stopped second-guessing myself. It still had a bit of a bump in the middle when I took it out but once I cooled it overnight and then sliced the top it turned out really well.
If it happens that you haven’t cooked your creme brulee, after you put the sugar on top of it, put it in the fridge for a few minutes to firm it up again.
The taste was smooth with a creamy vanilla texture. The only thing I wish it would have worked better was all the vanilla bean seeds from the vanilla bean I used soaked to the bottom. Other than that, I thought this was a very good cream.
Kesterd sweetened caramelized
From cooking classy
4 cups heavy cream
1-1/4 cup granulated sugar, divided
pinch of salt
8 large egg yolks
1 vanilla bean
1/2 teaspoon vanilla extract
Hot water for water bath
1. Preheat oven to 325°F, pour cream into a medium saucepan. Scrape out the vanilla seeds and add them to the pot along with the vanilla pod. Heat the mixture over medium heat, stirring occasionally, until it boils slightly. Remove from heat and leave for 15 minutes.
2. In a mixing bowl, whisk 3/4 cup granulated sugar and salt with egg yolks until mixture is slightly pale. Remove the vanilla beans from the cream.
3. While whisking, pour the cream mixture into the egg yolk mixture. Stir in vanilla extract.
4. Put the molds into the baking trays. Divide the cream mixture among the bowls, each approximately full. Pour hot water into the pan and fill the water level to the middle of the sides of the bowls. Bake for 30-45 minutes, depending on the size of the bowls, until cooked through but center still jiggles slightly. Cool at room temperature for 30 minutes, then transfer to the refrigerator for 3 hours.
5. Remove from the refrigerator and let rest for 20 minutes, then sprinkle the tops evenly with the remaining sugar. Carry a portable kitchen torch, about 4 inches apart, and brown sugar evenly. Remove the flame before reaching the desired shade. Return to the refrigerator and let it cool for 20 minutes. Her feet are cold.
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