Creme brulee – creamy perfection
“O that’s gonna be an easy one.” I thought when going through the recipe for the creme brulee in Donna Hay’s book Modern Classics. Cream and eggs, what can go wrong right? Wrong! Ofcourse we have a Dutch saying that goes something like ‘Hoogmoed komt voor de val” and it precisely point out what I am just saying… Think something is easy and you might be unpleasantly surprised!
I made the – probably classic – mistake of overheating the eggs. The recipe was not very clear in the sense that it didn’t mention you had to be careful with how hot the mixture got and so I just put it on the stove and it bubbled happily away. I kept stirring but obviously heating it above 100 C with eggs is always tricky. I should have really paid more attention but ok, I guess it was a good learning experience! I still moved forward with baking the creme brulee and I strained it before putting in the oven, hoping it would smooth out the texture a bit. And it did for the most part. It did not taste too eggy and was actually still surprisingly good.
Making a perfect burnt layer on top was also more difficult then I thought it would be but once I got the hang of it, it was easy to do with my little burner. We had the things for years but never really used it until now. Make sure you do not make my mistakes to overheat the cream and you will have a cracker dessert for Christmas! I think this dessert will be even better if you add a bit of flavor into the cream. Think lemon or maybe even a bit of cinnamon. The choices are endless!
- 1 l double cream
- 1 vanilla pod split and seeds taken out
- 8 eggyolks
- 110 g sugar fine sugar
- 60 g sugar for making the sugar coating
- Preheat the oven to 150 C. Put cream and vanillabean in a small saucepan and leave to simmer on low fire for about 3 minutes. Set aside for 20 minutes.
- Whisk eggyolk and sugar together. Slowly pour the cream mixture on top and keep whisking. Put everything in the pan and reheat on low fire for about 6-8 minutes. This is where I am adding a note that you should not let the temperature get above 70 C here. Better is probably to reheat the mix au bain marie to be safe. Keep stirring until it is thick enough to coat a spoon.
- Remove the vanillabean and strain the mixture above 6 ramekins of 175 ml each. Put them in a baking tray and pour hot water half way up to the ramekins. Bake for 15-20 minutes or until they are set. Remove the ramekins from the baking tray and leave them to cool in the fridge for at least an hour.
- Put the ramekins on a baking tray, sprinkle with the extra sugar and leave for 2 minutes. Put icecubes around the ramekins and put them under a preheated gril and bake for 2-3 minutes until the sugar is melted and golden brown. You can also use a special creme brulee burner ofcourse.
- The key here is to not let the eggs become to hot or you will have some form of scrambled eggs instead of creme brulee!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.