Want to learn how to make Creme Brulee? Today I am happy to share a guest post from one of my dearest friends, Ariadna. She will show all of us how easy it is to make this delightful French dessert.
How to Make Crème Brûlée
by Ariadna Wiczling
Crème Brûlée is really easy to make and so delicious. The hardest part in making it is that you have to be patient before you can taste it, but it is worth it and your family and friends will be delighted when you serve them this famous French dessert. This recipe serves 2-3 people.
First, carefully split the vanilla bean down the center and scrape its fragrant black seeds from the pod, and combine both with the cream. Bring the mixture to a simmer. Set aside to cool down.
Mix egg yolks with sugar using a wooden spoon, mix them just until the mixture starts to whiten.
Gradually pour in the cool cream mixture, mixing gently by hand to combine (do not use an electric mixer).
Strain the custard through a fine mesh strainer to get rid of any lumps (make sure not to toss the vanilla seeds).
Pour the custard into heat resistant ramekins. Mine are about 5 ounces, which are rather small for crème brûlée, but I found that the larger ramekins (8-10 ounces) are a little bit too large. This is a personal preference.
Preheat oven to 210F (100C) and bake the custard for about one hour. It is ready when the edges are set and the center is a little bit wobbly and has a jelly consistency. Let cool to room temperature and refrigerate for at least 3 hours (overnight is best) covered with a plastic wrap.
Before serving, dry the custard surface with a paper towel and cover it with one tablespoon of Torbinado sugar (you can use regular sugar as well, but Torbinado sugar gives a lot more flavor to the dessert and caramelizes more easily).
Caramelize the sugar using a blow torch working from the outside in towards the middle keeping the torch in constant motion. Sugar should be golden brown, never black.
Alternatively you could caramelize the sugar under a broiler. It is good to keep the ramekins in ice while broiling, because crème brûlée tastes best when the custard is cold and the caramel is warm.
About the Author: Ariadna Wiczling is a working at home mom of three. She can be found at ariadnawiczling.com where she designs websites for WordPress. Besides designing she loves photography, sewing and… cooking! Her favorite seasoning is nutmeg.