Friday, February 10, 2017
Crème brûlée 法式燉蛋
Three simple ingredients--egg, cream and sugar--make this an incredible popular and yummy dessert. The addition of vanilla bean or extract (and liqueur, like rum or Grand Marnier ) makes it more flavorful. Just in time to make it for your Valentine!
Another aspect which makes this a welcome dessert is that it can be made ahead of time. Just add sugar and burn with a torch, then a caramelized crunchy top and silky custard is ready to be enjoyed!
4 large egg yolks
2 cups heavy cream
⅓ cup/66g sugar, plus more for caramelized top
½ vanilla bean
1 tsp Grand Marnier or dark rum (optional)
1) Preheat oven to 300F.
2) Mix yolks and sugar with a whisk until combined.
3) Using a saucepan, heat heavy cream with the vanilla seeds and pod until it simmers.
4) Pour the warm cream slowly into the yolk, constantly stirring. Remove the vanilla pod. Add liqueur if desired.
5) Pour into ramekins and place them into a large tray.
6) Carefully pour hot water into the tray until it is half way up the ramekins.
7) Bake for 30-35 minutes. The custard should jiggle a bit when you shake the ramekin.
8) Take the ramekins out of the water bath and let them cool to room temperature. Refrigerate overnight.
9) Sprinkle about a tablespoon of sugar on top and burn with a torch until the sugar is caramelized. Serve after the sugar hardens.
1) Slow and low temperature baking in a water bath ensures a smooth and silky custard.
2) Adjust the baking time for your ramekins. Different sizes needs different baking times. Don't overbake.
3) If you do not have a torch to caramelize the sugar on top, you can put the ramekins under the oven broiler. However, it may heat up the cold custard.