Crème Brûlée

Whilst I have always been thrilled with my Crème Brûlée recipe, I am always happy to find an excuse to try a new recipe and when I saw this gloriously simple one over at Giovanna’s  I knew it wouldn’t be long before I found a reason to try it.

This is also one of those wonderful desserts you can prepare the day before needed.

Crème Brûlée

As seen at:  Blue Jelly Beans

Ingredients

6 egg yolks
3 or 4 Tbsp sugar – I used 3 caster sugar
1 vanilla pod or 1/4 teaspoon vanilla extract or natural essence
600ml cream
4 Tbsp brown sugar – I used caster sugar

Directions

  1. Preheat the oven to 140°C.
  2. Beat  the yolks and sugar in a large bowl until creamy and light in colour.  I used electric beaters whilst Giovanna recommended using  a wooden spoon to prevent air bubbles while baking.
  3. Heat the vanilla and cream until before boiling point.  Remove from the heat and slowly add to the egg mixture, stirring continuously.
  4. Divide the mixture between 8 ramekins (You could also strain the mixture before pouring into the ramekins to prevent excess air bubbles) and place inside a baking tray and add boiling water until it reaches half way up the ramekins.
  5. Bake for 40 minutes until the custard sets.
  6. Cool and refrigerate until ready to serve.
  7. When ready to serve, sprinkle castor sugar over each custard and caramelise using a blowtorch or by placing them under the grill.

In my Kitchen September 2011

For the longest while I have wanted to take part in the fun of Celia’s “In My Kitchen” posts and promised that when we were home and settled that I would start, so without further ado, I present you with…

In My Kitchen – September 2011

In my kitchen…

are my 2 favourite knives that I bought in Mauritius at Store 2000 – the cheapest knives I have ever bought and they work beautifully – they have the thinnest of blades and I am quite sorry that I never bought more.

In my kitchen…

is this lovely Carrol Boyce cork screw which I was lucky to get from my BIL and SIL on a recent visit to Plett who were doing a clear out of their bar.

In my kitchen…

is my ever loved cake tester – the best I have ever owned.  It is a double pointed knitting needle and if memory serves, my Nana also used one to test her cakes.

In my kitchen…

are these fun corn holders which make eating corn on the cobb must easier and less messy.

In my kitchen…

is my Chef’s torch which Mom borrowed over Christmas and forgot about it in her cupboard – best I get cracking and make a Crème Brûlée.

In my kichen…

are these yummy humbug sweeties from Pete’s nephew’s wedding.

What’s in your kitchen this month?  Please link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun.

Crème Brûlée

What can I say about Crème Brûlée – let’s face it, Crème Brûlée is simply perfection!  I mean, who doesn’t like Crème Brûlée?  And all the better when the custard is smooth and silky, and the caramelised sugar topping is just a thin layer to crack through – all delicate and light.

Crème Brûlée

Ingredients

6 egg yolks
80ml castor sugar
250ml milk
500ml fresh cream
10ml vanilla essence
Extra castor sugar for sprinkling on top

Method

  1. Preheat the oven to 140°C.
  2. Beat together the egg yolks and castor sugar until light and creamy.
  3. Heat the milk and cream to just before boiling point and remove from the heat and add the vanilla essence.
  4. Slowly add the milk mixture to the egg mixture and mix well.
  5. Strain the custard mixture through a sieve into a jug.
  6. Pour the mixture into 6 to 8 greased ramekins and put them into a roasting pan filled with water to reach half way up the sides of the ramekins.
  7. Bake for 20 to 25 minutes until just set.
  8. Leave to cool then chill in the fridge.
  9. When ready to serve, sprinkle castor sugar over each custard and caramelise the sugar using a blowtorch or by placing them under the grill.