Hello tiramisu lovers, I decided I would leave my lady fingers in the cupboard today, and spoil myself and my greedy beloved ones with an easy creme brulee recipe.
What is creme brulee? I hear you say. It’s a type of custard, with its typical ingredients such as cream, sugar and eggs except that the way of baking it is different, as well as the final touch. Follow me towards the end of the recipe creme brulee to find out.
These are the ingredients you will need:
125ml milk
8 egg yolks
130gr sugar
500ml double cream
1 stick of vanilla
The ingredients are for six people, and you will need six ceramic (ovenproof) ramekins of about 150ml each.
First of all, for this creme brulee recipe easy, pre-heat the oven at 180ºC.
In a pan, pour the milk and cream. Score the vanilla pod, remove the seeds and add them to the liquid with the whole stick. Slowly, on a low heat, bring to boil.
In the meantime, mix the yolks and sugar in a bowl. Unlike the vast majority of the recipes, where you would have to whip until they’re pale and bubbly, here you will have to gently stir just enough to mix them. When the milk starts to boil, take it off the stove, remove the vanilla stick and slowly pour it on the yolk mix, stirring until it’s all amalgamated. Lastly, sieve the cream into the ramekins.
OK, this is where this vanilla creme brulee redcipe gets interesting. Take a rectangular, not-too shallow baking tray and fill it for 1/3 with hot water. Fill the creme brulee ramekins almost to the brim and place them in the tray (watch your fingertips!). Put the tin in the oven and cook for 50-60 minutes.
Congratulations, what you have just down is called bain-marie or water-bath.
When the crème is solid and golden on top, take the tin out, and use the grill function of the oven. Cover the surface of the ramekins with a thin layer of granulated sugar (if it’s compact enough on top, the sugar will remain on the surface) put it back in the oven and grill for a couple of minutes, until the sugar is caramelized. The most proper way would be to use a butan torch, but I guess you don’t have it at home, right? (me neither…). If you are preparing this crème brulee recipe in advance, keep is in the fridge and leave the grill thing as last.
Now is this the best creme brulee recipe or what?