Cracking the Crème Brûlée - recipes

Published Feb 5, 2016

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Durban - Breaking the sugary topping and spooning into smooth velvety custard is certainly a heavenly way to end a meal.

Angela Day shows how to perfect this delectable dessert with an interesting variation.

 

TIPS FOR MAKING CRÈME BRÛLÉE

* Do not use low-fat cream or milk to make crème brulee

* Adjust your baking time according to the size of your dish. If you use a deep container then you need to bake it longer. A shallow container will cook much quicker.

* Crème brûlée needs to cook in a water bath. To do this place a clean dish towel in the base of a roasting pan, folding it to fit snugly (this helps to keep the ramekins from moving around). Place the ramekins in and fill half way with boiling water.

* If you don’t have a blow torch, you can pack the ramekins in ice in a roasting pan and place them under a hot grill. The ice prevents the custard from becoming overbaked and melting. If the sugar is melted under a grill it is advisable to chill the ramekins again before serving.

* After the sugar has been caramelised, crème brulee will not keep very long as the sugar will melt on standing.

* Blow torches are available from most kitchenware shops.

 

Classic Créme Brûlée

Serves 6

1 vanilla pod or 5ml vanilla essence

750ml cream

8 extra large egg yolks

100ml castor sugar

Sifted icing sugar, for topping

Using a sharp knife, split the vanilla pod down the middle and scrape out the seeds.

Put the seeds and pod in a saucepan with the cream. Heat until just boiling.

Remove from heat and leave to infuse for 20 minutes.

Beat egg yolks and castor sugar until light and fluffy.

Remove vanilla pod and pour cream slowly over the mixture, whisking all the time.

Strain the egg and cream mixture into a clean oven proof bowl over simmering water.

Cook until the mixture thickens slightly and coats the back of a wooden spoon.

It should take 4-5 minutes. Skim off any excess froth from the mixture. Place 6 ramekins (150ml volume) in a large roasting dish.

Divide the mixture evenly between the dishes, filling them up to the top. Pour boiling water into the roasting dish so it comes halfway up the ramekins.

Bake at 150°C for about 20 minutes. Custard should still have a slight wobble when cooked.

When custards are ready, remove from the oven and cool.

Place in the refrigerator to chill, for at least 3-4 hours.

Afterwards, dredge with sifted icing sugar.

Using a blow torch, hold it so it hovers over the surface of the sugar and heat until the sugar caramelises.

 

Créme Brûlée Tartlets

Makes 6 – 8

Pastry

500ml flour, sifted

100g butter

250ml icing sugar

1 egg

Ice water

Filling

600ml cream

1 vanilla pod, split

8 egg yolks

250ml castor sugar

10ml gelatine

30ml water

Icing sugar to dust

Pastry: Combine flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add egg, and a little cold water if needed, and process until a pastry is formed. Roll out and line 6 x 8cm tartlets pans.

Chill in the fridge for 30 minutes before baking blind at 180°C for 15 minutes. Remove beans and paper and bake a further 5-10 minutes until the tartlet is golden brown. Remove and cool.

Filling: Heat cream and vanilla and set aside. Beat eggs and sugar until thick and pale. Remove vanilla pot and pour cream over the egg mixture. Return mixture to saucepan and cook over low heat until thickened. Do not boil.

Sprinkle gelatine over water and allow to soak. Heat in the microwave for 10 seconds. Add to custard and mix well. Pour into a bowl and allow to cool. Spoon mixture into baked pastry cases and chill in fridge.

To serve: Dust with icing sugar and decorate with caramel shards.

Caramel shards: Heat 125ml castor sugar and 30ml hot water in a saucepan, stirring until sugar dissolves.

Increase heat and bring to boil and cook, without stirring until mixture turns golden. Drizzle lines onto a piece of silicone baking paper and allow to set. Break into pieces and decorate tarts. Alternatively sprinkle the tarts with castor sugar and melt using a blowtorch.

Sunday Tribune

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