May-08-2020

So you took the decision to make a famous French dessert to serve to your guests at the end of dinner, that’s great! But except sugar and eggs, you do not know what you need , or how to make it ? Do not panic, learn to make a delicious French Creme Brule and improve your skills!

160 minutes

  • 6 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 and a half cups of heavy cream
  • 2 tablespoons of brown sugar
  • 6 tablespoons white sugar
Preheat your oven up to 300 degrees F ( that is 150 degrees Celsius). Beat the egg yolks, drop the 4 tablespoons of white sugar and the vanilla extract in a medium mixing bowl until the result gets thick and creamy: you do not want to rush this step as it is crucial for the texture of the final result. After that, you must pour the cream into a saucepan, and stir over low heat until it nearly comes to a boiling point. For that, just watch out close for very small bubbles, and act quick when it is the case. Immediately remove the cream from heat. Mix the cream with the egg yolk blend and in an energetic way, beat the whole mixture well, until it is fully combined. Pour the thick cream mixture inside the top pan of a double boiler. Add over a little bit of water until the mixture lightly covers the back of a teaspoon, about 3 minutes. Remove mixture from heat immediately and put the result into a heat-proof dish. Again, bake in the preheated oven for about 30 minutes. Then, remove the creme Brulée from your oven to cool it down. You want to have it cool down to room temperature. Once this is done, you can put the creme brule inside your refrigerator; You should refrigerate your creme brulée for at least 1 hour ( I do that during the night). Now the final step is to preheat your oven to broil, then, inside a small bowl, put the remaining 2 tablespoons of white sugar and brown sugar together. Sprinkle this mixture evenly over the creme brule. This sugar will slowly melt when you put back the dish under broiler, but be careful, it takes only about 1 to 2 minutes. Therefore you should watch your Creme Brulée carefully to make sure it does not burn. Remove from heat and allow to cool. Refrigerate until the whole creme is cold and in a ‘solid’ state again. The Creme Brulée should be served at room temperature so for that, you can take out the dessert 10 minutes before serving. I usually take it out while I’m also getting the Cheese plate for my guests. And voilà ! A nice French Crème Brulée for you to enjoy. This dessert a great idea for a pudding but I have to say it does take a little bit of time to prepare. This dessert is not the easiest one to make, for sure. However, after a few tries, you will be able to improve your cooking techniques and get a better French creme brule each time!

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