How to Make Crème Brulée
Preheat the oven to 325º F (163º C)., Prepare the vanilla pods., Add the cream, vanilla pulp, and vanilla pods to a medium saucepan set on medium high. , Heat the cream and vanilla mixture until it just begins to boil, or until soft bubbles begin...
Step-by-Step Guide
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Step 1: Preheat the oven to 325º F (163º C).
Using the knife, slice down the middle of the pods and split them open.
Scrape out the pulp onto a clean surface and keep the leftover pods. ,, Once it starts boiling or bubbles start forming, remove the saucepan and its contents from the heat. , Pick out the vanilla pods when the cream has finished cooling. , Whisk together until the yolks break up completely and the mixture changes to a slightly lighter color. , If you incorporate the cream in too quickly, the eggs may cook.
Don't rush this step! ,,, This set-up is known as a bain marie. , When ready, they'll be set on the edges but "jiggly" at the center. , Remove the crèmes brûlées from the oven when baked, and, taking great care as the ramekins will be very hot, transfer them out of the bain marie and onto a cooling rack.
Allow them to cool to room temperature. ,, Make sure that the sugar coats the crème brûlée evenly.
An uneven coat of sugar will make the caramelization harder. , Don't caramelize it for more than roughly 8-10 seconds.
If you over-heat it, the sugar will turn black.
If you don't have a blowtorch, move the wire rack in the oven to its highest position and turn on the broiler.
Set the ramekins on a baking sheet and place them underneath the broiler, twisting the ramekins often for even browning. , Letting them refrigerate for any longer may allow the sugar to dissolve back into the custard.
This step is optional, as some prefer to caramelize the sugar immediately before serving. , -
Step 2: Prepare the vanilla pods.
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Step 3: Add the cream
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Step 4: vanilla pulp
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Step 5: and vanilla pods to a medium saucepan set on medium high.
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Step 6: Heat the cream and vanilla mixture until it just begins to boil
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Step 7: or until soft bubbles begin forming at the sides of the saucepan.
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Step 8: Let the cream mixture stand
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Step 9: covered
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Step 10: for 15 minutes.
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Step 11: While the cream mixture cools
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Step 12: whisk the egg yolks and 1/2 cup of sugar together.
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Step 13: Slowly incorporate the cream into the yolk mixture
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Step 14: bit by bit
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Step 15: stirring constantly.
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Step 16: Strain the mixture through a sieve to remove any grit.
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Step 17: Pour cream into six ramekins resting on a high-walled roasting dish.
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Step 18: Pour enough hot water into the tray to reach halfway up the ramekins.
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Step 19: Place the filled ramekins into the preheated oven and bake for 40 to 45 minutes.
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Step 20: Transfer the ramekins onto a cooling rack.
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Step 21: Refrigerate them for up to 2 hours
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Step 22: covering ramekins in plastic wrap.
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Step 23: Sprinkle the excess sugar over each crème brûlée.
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Step 24: Quickly caramelize the top with the blow torch or a kitchen butane torch.
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Step 25: Refrigerate for another 45 minutes before serving (optional).
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Step 26: Finished.
Detailed Guide
Using the knife, slice down the middle of the pods and split them open.
Scrape out the pulp onto a clean surface and keep the leftover pods. ,, Once it starts boiling or bubbles start forming, remove the saucepan and its contents from the heat. , Pick out the vanilla pods when the cream has finished cooling. , Whisk together until the yolks break up completely and the mixture changes to a slightly lighter color. , If you incorporate the cream in too quickly, the eggs may cook.
Don't rush this step! ,,, This set-up is known as a bain marie. , When ready, they'll be set on the edges but "jiggly" at the center. , Remove the crèmes brûlées from the oven when baked, and, taking great care as the ramekins will be very hot, transfer them out of the bain marie and onto a cooling rack.
Allow them to cool to room temperature. ,, Make sure that the sugar coats the crème brûlée evenly.
An uneven coat of sugar will make the caramelization harder. , Don't caramelize it for more than roughly 8-10 seconds.
If you over-heat it, the sugar will turn black.
If you don't have a blowtorch, move the wire rack in the oven to its highest position and turn on the broiler.
Set the ramekins on a baking sheet and place them underneath the broiler, twisting the ramekins often for even browning. , Letting them refrigerate for any longer may allow the sugar to dissolve back into the custard.
This step is optional, as some prefer to caramelize the sugar immediately before serving. ,
About the Author
Jacqueline Webb
Specializes in breaking down complex hobbies topics into simple steps.
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