October 25, 2014

Creme Brulee


I have tried several recipes and realised that I have been missing the last step to achieve the desired texture – chilling overnight. The custard looks runny when it comes out of the oven, and even when it's been chilled for hours. I highly recommends chilling it overnight because the custard firms up to a thick creamy texture that's not runny, just like the ones you eat in some French restaurants.

This custard is baked in a shallow baking dish of 26cm (see photo at the end of this post). The custard should still be wobbly in the middle when shake gently. If you are using small ramekins, please reduce baking time to 30 mins and do the shaking test.


Ingredients
600ml Bulla Thicken Cream
6 egg yolks (55gm eggs)
6 tbsp heaps of brown sugar for caramelise
3 tbsp heaps of castor sugar
3 tsp vanilla bean paste


Method

  1. Preheat the oven at 140 degrees.
  2. Using a electric whisk, whisk the egg yolks and sugar until colour turns pale.
  3. Add vanilla bean paste and mix well.
  4. Using a small fire, bring the thicken cream to a simmer. Switch off the fire once you see tiny bubbles at the side of the pot.
  5. Pour the cream gradually into the egg yolk mixture while whisking it to mix well.
  6. Put the ramekin into a baking tray.
  7. Strain the cream into the ramekin.
  8. Place the baking tray in the oven before pouring hot water into the baking tray to create a water bath.
  9. Bake at 140 degrees for one hour or until the sides of the custard are firm and centre is wobbly when shake gently.
  10. Remove and let the custard cool. Chill overnight.
  11. When ready to serve, sprinkle brown sugar on evenly on top of the custard. Use a blow torch to caramelise the sugar. Chill for 10 mins before serving.


I am using a 26cm oval shaped baking dish.

You can get this small blow torch from home appliance shop for $9.90. The butane refill cost $2. You may need to refill at every use because of its small capacity.