Archives for posts with tag: homemade Crème Brûlée

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Finishing up our special Tuesday dinner, I made my boyfriend’s favorite dessert with a twist. Creme brûlée is not something you want to play around too much with because it’s such a classic dessert. The simple combination of egg yolk, sugar, cream, and vanilla makes the silky and creamy custard filling, and the ingenious sugar crust really elevates it as a sophisticated dessert.

This butterscotch creme brûlée substitutes brown sugar for white sugar, and adds milk chocolate to the cream mixture to give it a darker flavor. To make the filling, heavy whipping cream, brown sugar, salt, and milk are heated in a pot over medium low heat until the sugar completely dissolves and tiny bubbles starts to form on the edges of the pot. Melted chocolate and vanilla are whisked into the pot, and the hot cream mixture is slowly poured and whisked into egg yokes. The hot liquid will cook the egg yokes, which is why you need to whisk constantly as the cream is poured into the eggs.

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The liquid is strained to rid of any large bits of eggs that may have been formed during the whisking process. This will ensure the Creme brûlée is silky smooth and not gritty. The cream mixture is poured into ramekins, the ramekins placed in a roasting pan, and hot water poured into the pan until it reaches half way up the sides of the ramekins.

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The Creme brûlées are baked in a 300 degree oven until the edges of the custard sets and the centers are slightly jiggly, about 40 minutes.

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The custards are chilled for at least 5 hours in the refrigerator. When ready to serve, brown, turbinado, or Demerara sugar are sprinkled on top of the custards.

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You can brown the sugar in the oven with the broiler, or you can use a mini torch which is what I used. Either way, the custard should be placed in the freezer immediately after the sugar browns for the custard to stay chill, about 5 minutes.

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The butterscotch Creme brûlée are topped with a few caramel corns, and served with more on the side. The recipe includes instructions on how to make your own caramel corn, but I cheated and used store bought ones.

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Butterscotch Creme Brûlée with Caramel Corn : http://www.foodandwine.com/recipes/butterscotch-creme-brulee-with-caramel-corn

Crème Brûlée is my boyfriend’s self-proclaimed favourite dessert of all time. I have never made it before, and on a whim, while my lamb ragu was simmering, I looked up a recipe on-line. The ingredients are pretty basic: eggs, heavy whipping cream, sugar, and vanilla bean, which I bought while in Mexico on Christmas vacation.

The heavy whipping cream is heated with the vanilla bean until simmering, and slowly poured into egg yolks that has been whisked with sugar. The mixture is then strained to get rid of little extra bits of eggs. I also scraped the seeds from the vanilla bean and whisked it into the egg cream mixture. The mixture is poured into ramekins and the ramekins are placed in an oven proof pan with at least 2 inch sides.

Then hot tap water is added to the pan until the water line reaches half way up the sides of the ramekins. This will ensure that the Crème Brûlée cooks evenly.

The oven pan is placed in a 300 F oven for approximately 1 hour, or until the sides of the Crème Brûlée are set but the middle is still jiggly. Do not over cook, or else the Crème Brûlée will be cake-y. You can see little bits of vanilla bean seeds floating in the Crème Brûlée.

The Crème Brûlée is chilled in the fridge for at least 3 hours, which I did, but I think it honestly needs at least 8 hours or overnight for it to completely chill.

When I was ready to serve, I sprinkled some brown sugar on top of the custard, and blasted it with my mini torch. A mini torch is actually a very useful tool in the kitchen, you can use it for meringues, and even to brown meat to give it a crusty exterior. The recipe asked for raw sugar, which I did not have any, so I used regular brown sugar and it worked fine. After browning the sugar, I put the custard in the freezer for a few minutes to cool down the sugar.

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To finish off the Crème Brûlée, I put some sliced fresh berries on top to cut down on its richness, and also add to the visual presentation.

Creme Brulee recipe: http://www.foodandwine.com/recipes/le-cirques-creme-brulee