Toc, toc?

Oui! Je suis prête! Mangez-moi!

I have long believed that it was difficult to prepare crème brûlée. “My custard remains liquid…” is a frequent comment on Internet forums. Also, many recipes recommend baking in a bain-marie… Well, I was wrong. Preparing a crème brûlée is child’s play!

Some hints:

  • The egg yolks allow the custard to take shape. If the custard remains liquid, add more egg yolks.
  • The custard should not boil. It would become granular. Bain-marie is nevertheless useless. Simply bake the custard in the oven at 100° C.
  • Never use cornstarch (maizena)! The custard would feel heavy.
  • Add little sugar in the preparation. The caramelised crust is sweet enough.
  • Use shallow ramekins.  The combination of caramelised crust and custard gives the crème brûlée its flavour.  Each spoonful should dig to the bottom of the ramekin. Soufflé ramekins are too deep.

Ingredients (for 5 ramekins à 2 dl):

  • 6 egg yolks
  • 60 g sugar
  • 6 dl cream
  • 1 dl milk
  • 1 vanilla pod
  • brown sugar (used after baking for caramelising)

If you wish to bake more portions or less: for each egg yolk, use 10 g sugar, 1 dl cream and 0,2 dl milk.

Add the split vanilla pod to cream and milk. Boil the liquid. Pay attention to prevent overflow and burning! Cream and milk boil very quickly (around 2-3 minutes).  Remove from heat. Let rest 20 minutes.

In the meantime, whip egg yolks and sugar. Preheat the oven to 100° C.

Scrape the vanilla seeds and add to the cream and milk. Boil again, and sieve.

While whipping the egg yolks and sugar mixture, slowly pour the hot cream and milk. It is important to pour slowly in order to avoid egg yolks from boiling.

Pour the mixture in the ramekins and bake in the oven at 100° C around 40-45 minutes.

Shake a ramekin to check if the custard is ready. It should wobble a little, but not too much…

Let cool the custard to room temperature. Cover with a plastic wrap and keep in a cool place (around 10° C) or in the fridge for at least a few hours. You can also eat the custard a few days after it is prepared.

If kept in the fridge, place in room temperature 1/2 hour before eating. The custard tastes best when not too cold. Coat the top of each custard with brown sugar, and torch. Once the top is caramelised, eat the crème brûlée immediately. Instead of torching, you can also grill in the over a few minutes.

What can you do with the egg whites? Coco rocks?

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