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Friday, March 10, 2017

Creme Brulee

I am writing this post as a 4th challenge for the Muslim Food Bloggers Group. It feels like just a few days ago we started this and we have almost reached our 4th monthly challenge. I loved the theme for this month which is 'Recipe from your old scrapbook or diary'.

Whether you are a blogger or not, everyone who loves cooking will have those old diaries with hand written recipes. Gone are those days when we would wait for our favourite cooking show on television with a pen and of course 'the diary'.

Recipe Diay


I have a huge stack of recipe diaries, which has recipes from T.V shows, my mother's recipes when she dictated them to me over the phone and some from the magazines and newspapers. I personally feel that the charm and beauty of those hand written recipes cannot be found in any other source. Now it is the era of 'touch' technology where everything you want is at your fingertips. But let me tell you one thing, that I still do enjoy writing recipes in my diary.

So I decided to select a recipe of 'Creme Brulee' which I always wanted to prepare but somehow kept getting delayed by some excuse or the other. One of the excuses was that I didn't have a creme brulee torch. Yes, that was a good excuse because you actually need a burning torch to caramelize the sugar on the custard. And guess what, I am having that torch for 2 years now and I really do not know what more excuses to give. All thanks to this challenge which actually made me use the torch.




Creme Brulee



Creme Brulee is a dessert made of custard where cream, eggs and sugar are combined together, baked to perfection and glazed with a crunchy & crispy caramel layer.

Serves: 4

Category: Dessert

Preparation Time: 10 minutes

Baking Time: 35 minutes

Chilling Time: 1 hour or more

Total Time: 1 hour 40 minutes approx

1 cup = 250 ml capacity



Ingredients

  • 2 cups heavy cream
  • 1/2 cup sugar
  • 3/4 teaspoon vanilla essence
  • 3 large eggs (take 4 eggs if they are very small in size)
  • More sugar for the glaze

Method:

  1. Preheat oven to 150 degrees C (300 degrees F).
  2. Pour the cream into a heavy bottom non-stick sauce pan. Turn on the heat and let the cream start to simmer slowly. Do not boil the cream, just make it hot enough while stirring it frequently. When small bubbles start to appear, turn off the heat.
  3. To make the custard: In a bowl, whisk together 3 eggs and 1/2 cup of sugar till the sugar granules are completely dissolved.
  4. Now slowly little at a time, pour the hot cream into the egg mixture and keep stirring as you pour. Also, add the vanilla essence into the custard.
  5. Strain the custard mixture through a mesh sieve into a pouring jar or a bowl and discard any lumps of egg particles. 
  6. Pour the smooth custard mixture into a 20 cm by 20 cm ceramic or glass oven proof dish. Note: This dish will also be used as a serving dish.
  7. Keep the custard dish on a shallow baking tray so that you can fill water into the baking tray for a water bath.
  8. Fill the baking tray with boiling water about halfway up the sides of the custard dish.
  9. Bake for 35 minutes. When you insert a knife it should come out clean which indicates that custard is ready. Remove from water bath and cool it to room temperature.
  10. Refrigerate the baked custard for 1 hour or until completely chilled.
  11. Sprinkle a generous amount of white sugar (3 or 4 tablespoons) evenly on the surface of the custard. With help of a torch burn the sugar carefully to get a golden deep amber colour glaze. As it cools, the caramel will turn hard and crunchy.
  12. The sugar glaze on custard should be done just before serving. If you refrigerate after glazing, there are chances that caramel on top will turn liquid again.







7 comments:

  1. I once tried creme brulee but ended burning the sugar lol and no blow torch so had to put under broiler

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  2. My kids love cream caramel but I have never tried creme brulee
    I think they will love it! thanks for the inspiration

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  3. Excuses! lol and the reasons can be anything to nothing :-D everything has its time so did this creme brulee recipe of yours! lol. Look at your recipe diary collection! - I just have two and one is a rough note. LOL I cant believe I said that.

    ReplyDelete
  4. creme brulee any time as a dessert....love it...

    ReplyDelete
  5. This Crem Brulee looks amazing Shanaz. I have a blow torch unused somewhere in my drawer too. I am thinking of giving this a recipe a try. ��

    ReplyDelete