I finally got my wish and am now in possession of my very own Chef’s blowtorch!!! Yay! I’ve been nagging for a while but my accident prone status kind of stopped me from acquiring one. I figure what better way to celebrate than to make creme brûlée. The delicious custard and caramelised sugar at the top is perfect for a wintery day like today. I even decided to top it off with a three course meal for the fam, with a walnut, salmon and avocado salad entree, and fettuccine carbonara mains.
…5 hours later….
……….ok I might have been a tad bit too ambitious, unfortunately the blow torch was a bit difficult to light, by the time I did finally figure it out and get it to work I had unknowingly managed to drip butane into one of the creme brûlées. Poor dad, my first shot at making creme brûlée with a blow torch and I nearly end up poisoning him 😦 I should have just stuck with the grill! Anyway I tried it again the next day and it worked like a charm, dad was even game enough to try it again- though he did take a very small first bite! So here it is in all its glory 😛
Prep time: 15 mins
Cooking time: 45-60 mins depending on your oven and ramekin size
Waiting time: 4 hours (at least!) (it’s honestly best to do it overnight)
- 300ml thickened cream (I actually use a lactose free cream as I’m lactose intolerant, and it also works really well)
- 200ml milk
- 1 vanilla pod
- 100g egg yolks (approx 5 egg yolks)
- 70g caster sugar
- 30g caster sugar (for the top)
- Preheat the oven to 130 degrees Celsius
- mix the vanilla pod(scraped and add the beans) the cream and milk over a medium flame and allow to simmer but not boil. Remove from heat and leave for 5 mins, and strain to remove the pods. If there is a thin film on top ,scrape of with a spoon.
- in a separate bowl add the egg yolks and caster sugar and whisk together immediately (or it will curdle).
- Add the creme mixture to the yolk mixture, while concurrently beating. Remove the bubbles created by whisking with a spoon.
- Pour into 4 ramekins so that each ramekin is 3/4 full
- Cook bain marie (i.e. place ramekins in a tray and fill with boiling water so each ramekin is 3/4 covered) for 60 mins or until set, to check if it is set remove from tray and tilt side to side, if it does not jiggle then it is done.
- Remove from oven and allow to cool to room temperature. Then place in fridge and refrigerate for a minimum of 4 hours and up to 24 hours.
- when about to eat remove from oven and add a very fine layer of caster sugar, use the blow torch to caramelise. If you do not have one place under the grill until caramelised. mmmenjoy!