3 Ways to Prepare Crème Brûlée

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2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

The crème brûlée, which literally means "burnt cream", is a real delicacy. It is a very sweet cream with a soft and crunchy texture at the same time. Fortunately, it is very easy to prepare and also impresses guests!

Ingrediants

1 liter of cream
2 vanilla pods, to be divided in the center (or 2 tablespoons vanilla extract)
6 yolks
240 g of granulated sugar (divided into two parts)

Steps

Method 1 of 3: Part 1: Reheat the Cream

Step 1. Preheat the oven to 163ºC

Step 2. Prepare the vanilla beans

Cut them in half with a knife and scrape the pulp on a clean surface. Also store the seeds.

Step 3. Place the cream, pods, and pulp in a medium saucepan

Turn on the stove over medium heat.

Step 4. Heat the vanilla cream until it starts to boil, or until bubbles form on the sides of the pot

At that point, remove the pot from the heat.

Step 5. Cover the pot and let the cream sit for 15 minutes

When it has cooled you can remove the vanilla pods.

Method 2 of 3: Part 2: Cook the Cream

Step 1. While the vanilla cream cools, whisk the egg yolks and 115 grams of sugar

Mix well and continue beating until the yolks have taken on a slightly lighter shade.

Step 2. Slowly incorporate the cream with the eggs, stirring constantly

If you go too fast, the yolks risk cooking. Don't be in a hurry during this step!

Step 3. Filter the mixture through a sieve to make it completely smooth

Step 4. Pour the cream into six molds placed on a baking sheet

Step 5. Fill the pan with water until the molds are half covered

It is used to cook the cream in a bain-marie.

Step 6. Place the pan with the molds in the pre-heated oven and let the cream cook for 40 or 45 minutes

When ready, it will be firm at the edges, but "wobbly" in the center.

Step 7. Transfer the molds to a wire rack to cool

Remove the crème brûlée from the oven, being careful not to burn yourself with the hot molds. Place them on a wire rack and let them cool to room temperature.

Step 8. Place the cream in the refrigerator for 2 hours after covering the molds with cling film

Method 3 of 3: Part 3: Caramelize the Surface

Step 1. Sprinkle the remaining sugar on the crème brûlée

Make sure it covers the surface evenly, otherwise it will be more difficult to caramelize.

Step 2. Start caramelizing the sugar with a cooking torch

Do not leave the flame on the sugar for more than 8 or 10 seconds. If you heat it too much, it will burn and turn black.

If you don't have a cooking torch, turn on the oven grill and place the grill on the top shelf. Put the molds back on the baking sheet and put it back in the oven. The molds must be very close to the grill for the sugar to brown

Step 3. If you want, leave the cream in the fridge for another 45 minutes before serving, but this step is optional

Crème brûlée is great when the caramel is still hot. If you leave it in the fridge for too long, it will begin to absorb the caramel and dissolve.

Step 4. Finished

Advice

It is better to use brown sugar to caramelize the surface.
If you don't have a cooking torch, you can try caramelizing the sugar by placing the molds under the pre-heated oven rack at a very high temperature. The closer they are to the grid, the faster the process will be and you will get an excellent result.
You can add a little cream to the cream before serving, but it's entirely optional.
While cooking the cream, you can add slices of ginger or verbena leaves to give the cream a special note.
Don't let the crème brûlée overcook, otherwise it will look like scrambled eggs.
If you don't have a cooking torch, you can caramelize the sugar in a saucepan and pour it over the cream, creating a thicker layer than the traditional one.
Remove the crème brûlée from the oven a few minutes before it is ready, as it will continue to cook outside.

Warnings

To prepare a great crème brûlée you need to master the right technique and know your oven well, so practice before serving it for a special event.
Always be very careful when using the stove and oven.
It is not recommended to leave the cooking torch within reach of children. If you decide to let a child use it, you need to check it visually.
Boiling water is dangerous. Be careful when pouring it and when removing the molds from the pan.

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