This rich dessert with its roots in French cuisine has its origins in the 17th century. This is also called burnt cream, crema cantalina or Trinity cream and is consisting of a rich custard base topped with a contrasting layer of hard caramel. The custard base is traditionally flavoured with vanilla (which I have done here), but it is also sometimes flavoured with lemon or orange zest, rosemary, chocolate, coffee, liqueur or other fruit.
This is the recipe that came on the box of a Creme Brulee kit that my husband bought me.
Difficulty level: Easy
Preparation time: 5 min
Cooking time: 10 min+ 2-3 hrs chilling time
Makes: 4 servings
Ingredients:
Heavy cream: 3/4 cup
Sugar: 1 tbsp+ 2 tsp+ 1/3 cup
Vanilla essence: 1/2 tsp
Egg yolks: 2
You'll also need: Four 3 oz. ramekins and a kitchen torch(to create the crust).
Preheat oven to 300 degree F. Prepare some boiling water.
In a saucepan over medium heat, combine cream and 1 tbsp and 2 tsp sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 3 oz.ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminium foil. Bake until custard is just set, about 25 minutes(use caution when removing ramekins from oven as they will be very hot!). Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or refrigerate for later use.
This is the recipe that came on the box of a Creme Brulee kit that my husband bought me.
Difficulty level: Easy
Preparation time: 5 min
Cooking time: 10 min+ 2-3 hrs chilling time
Makes: 4 servings
Ingredients:
Heavy cream: 3/4 cup
Sugar: 1 tbsp+ 2 tsp+ 1/3 cup
Vanilla essence: 1/2 tsp
Egg yolks: 2
You'll also need: Four 3 oz. ramekins and a kitchen torch(to create the crust).
Preheat oven to 300 degree F. Prepare some boiling water.
In a saucepan over medium heat, combine cream and 1 tbsp and 2 tsp sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 3 oz.ramekins.
Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or refrigerate for later use.
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| After the custard is baked. |
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| After the sugar is spread evenly. |
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| The sugar being burnt by the torch. |
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| The crust is getting thicker. |
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