Saturday, 03 December 2011
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Classic Crème Brûlée
I made 12 ramekins.
Ingredients:
-5 cups of heavy whipping cream
-tablespoon of rum and/or vanilla extract (Optional)
-1/2 cup of sugar
-2 vanilla pods (Go to the extra mile!)
-16 egg yolks
You can divide the ingredients to make less.Note: After the creme brulee is done, keep them in the fridge for few hours. If you plan on serving them later on, just keep them in the fridge and do not torch them ahead of time! Torch them, right before you serve them.
Slit 2 vanilla pods and throw it into pot and pour some rum and/or vanilla extract.
5 cups of heavy whipping cream.
Mix well and turn the gas off, right before it begins to boil. (Let it cool for 10 minutes. Afterwards, take the pods out and scrape them to get the seeds and mix the seeds back into the cream)---Set aside.
16 egg yolks.
1/2 cup of sugar.
Mix
Pour the cream mixture bit by bit, into the yolk&sugar mixture and continuously whisk to keep the yolks from getting cooked (The cream mixture will still be hot).
Don't waste your vanilla seeds.
Mix the yolk & cream mixture.
Pour warm water 2/3 way up to your ramekins.
Preheat oven to 350 degrees and check after 20-25 minutes until they become soft (Let them cool in the water that you poured in, after the time has passed).
You may have noticed the sugary crusts weren't evenly torched (I was dead tired, by the time I was done with them. I didn't care anymore lol).
Okay, I'm so so tired. Good night.
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- From: KevEats@xanga
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Comments (24)
o man that looks really good right now! *saliva* it's one of my fave desserts, even though i don't get to have it very often, haha.
Wow, that looks really good! I don't know if I'd be able to make it myself haha
I've always loved creme brulee! I'm curious as to what you did with the 16 egg whites.
i know it might be a silly question,
but anyone know where I can get the burner thing? where can I get the thing that torch the cream brule?
Oooo....that's quite a lot of creme brulee!
Looks amazing! I've always wanted to make creme brulee. If only I had ramekin dishes and a torch...
@prettykay04@xanga - I swear I've seen them at Bed, Bath and Beyond before. They have ones for cooking purposes only.
Oh, my! Look amazing. I don't think I'm brave enough to try to make these. It's my favorite dessert though so I probably shouldn't be able to make them. lol
This stuff is so easy. But just to clarify, make sure you slit your vanilla beans Longway's. And if you want to make it Chocolate, just put your coco powder in with the heavy cream and stir in completely.
@a_single_raindrop@xanga - I know, right? All those egg whites?! I could imagine the original poster could make meringues/pavlova, angel food cake, macarons, or save them to make egg white omelettes for breakfast...at least, those are the ideas I'd use after making something with a bunch of egg yolks.
@a_single_raindrop@xanga - @babybug329@xanga - Raindrop, If I can, you can! Babybug, you're right on point! I am thinking of making some meringue cookies.
@prettykay04@xanga - If you can't seem to find any in your local area (which is very unlikely, unless you live in the jungle), you can always resort to online shopping.
@chakram54@xanga - Do it!
@TiredSoVeryTired@xanga - I felt intimidated by the recipe, as well. I did surprisingly well on my first try. As long as you follow a recipe, you should be able to get a feel of what your preferences are and be able to tweak the recipe to your personal adjustments.
@coder88@xanga - I read about the tofu custard. I'd love to try them.
@suicide365@xanga - Good point! There are so many different kinds and variations.
YUMMM
Using finely granulated sugar (instead of powdered) would probably help with the caramelizing.
@mystery_eggplant@xanga - Yes, you're absolutely right. Unfortunately, I did not have any granulated sugar, so I had to use the powdered sugar and I was just too lazy to go pick one up :[
I have never had this, but it looks good! Maybe I can make it when I get everything needed. :)
Wow that looks amazing! Good job you! I never really had a creme brulee, now I want to try it.
I dont think you mixed it properly/in the correct order/cooked the yolk while adding the hot cream, which is why you got curdling in the photo of the egg yolk in the ramekins. My creme brulee never looks like that when i make it.
And you should try not to bum out with the effort at the end and go and grab the right sugar for caramelising. (Y)
@LeeKymKween@xanga - Hi, I am not sure if it's the photo that makes it look like it has curdles, but I suppose each recipes differ to certain extents. I cook to enjoy myself on my free time, if I wanted to perfect it, I'd work for a restaurant.
But yes, I should have used the right type of sugar, but it turned out fine in the end. Thanks for your criticism!
this is how tired I am...I thought..
"Why is that light saber attacking those creme brulees?"@kev1nccho1@xanga - "I cook to enjoy myself on my free time, if I wanted to perfect it, I'd work for a restaurant. "
fair enough, each to their own. You seem to have some passion for cooking and food. Of course it would take more tries to perfect the dessert as it is meant to be. But I think that's what you should be aiming to achieve, regardless if you're working at a 3-michelin star restaurant or are cooking at home for yourself. (Y)
Ahhh, my favorite dessert!Well done! You deserve a rest!
Looks delicious! Well done, get some rest!
@deemure@xanga - LOL. You should go get some rest.
@LeeKymKween@xanga - Yes, I agree with you! Thank you!
@seedsower@xanga - @buddly47@xanga - Thank you guys so much for the kind words!
Thanks for sharing the photos! made me drool! :)