Créme Brulée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.
And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.
Try this creme brulee recipe from Martha Stewart.
Creme brulee is one of Martha Stewart's favorites.
You can cook Créme Brulée using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Créme Brulée
- It's 2 of egg york.
- Prepare 20 g of Sugar.
- You need 100 ml of Whipping cream.
- You need 80 ml of Whole milk.
- Prepare 1 of trace of Vanilla paste.
- It's 1 teaspoon of Rum.
- You need of Granulated sugar.
French for "burnt cream," creme brulee is all about contrast, the brittle caramelized topping and the smooth, creamy custard beneath. Then, refrigerate the creme brulee so the custard can set. For the final touch, caramelize a tablespoon of sugar over medium-low heat and pour it on top. That will give you the crisp topping creme brulee is known for.
Créme Brulée step by step
- Mix all ingredientes other than granulated sugar with whisk..
- Pour the mixture into cups. Cup using for the photo is about 3'2"" diameter and 1'2" depth. I could make 5 cups with this ingredients..
- Steam 1 min with high heat, then turn down to very low heat and cook for approx. 10 min..
- After cooling down the cream, spread 1 tablespoon of granulated sugar. Sear the surface with burner..
In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. The custard will firm up considerably in the refrigerator, so take it out of the oven when it has set into that very-jiggly-not-liquid consistency. Meanwhile, scald the cream in a small saucepan until it's… Typical creme brulee dishes are shallow and wide, like these. This allows for maximum surface area for the crispy sugar shell and a nice ratio of creamy custard to brûléed sugar.
