Creme Brulee
Creme Brulee is a delicious dessert made with very few ingredients. Make this rich and creamy dessert and enjoy it with your loved ones.
Servings 4
Ingredients
- 2 cups heavy cream
- ½ cup sugar
- ¾ teaspoon vanilla essence
- 3 large eggs take 4 eggs if they are very small in size
- ¼ cup sugar for the glaze
Instructions
- Preheat oven to 150 degrees C (300 degrees F).
- Pour the cream into a heavy bottom non-stick saucepan. 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.
- To make the custard: In a bowl, whisk together 3 eggs and 1/2 cup of sugar until the sugar granules are completely dissolved.
- 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.
- Strain the custard mixture through a mesh sieve into a pouring jar or a bowl and discard any lumps of egg particles.
- 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.
- Keep the custard dish on a shallow baking tray so that you can fill water into the baking tray for a water bath.
- Fill the baking tray with boiling water about halfway up the sides of the custard dish.
- 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.
- Refrigerate the baked custard for 1 hour or until completely chilled.
- 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 color glaze. As it cools, the caramel will turn hard and crunchy.
- 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.
- Serve chilled.
Notes
1 cup = 250 ml