Crème brûlée is one of the kids’ favourite dessert. I made this last Sunday after Ashton’s constant requests for the past few weeks.
The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make and very cost effective compared to having it in the restaurant.
This recipe is the classic version of crème brûlée which has a very nice vanilla custard flavour. Fresh fruit is a very nice accompaniment.
4 cups heavy cream
8 egg yolks
1/2 cup sugar
1 Tablespoon vanilla extract
Preheat oven to 150° C.
In a saucepan over medium heat, combine cream and 1/2 cup sugar. Cook while stirring until cream just begins to bubble (about 4-5 minutes).
In a bowl, beat egg yolks and vanilla until well blended. Yolks will become a light yellow.
Gradually pour hot cream into yolks, stirring constantly. If the mixture looks a bit grainy, strain mixture through a sieve set over a bowl.
Pour the custard into ramekins and place them in a baking dish. Add hot water to fill pan halfway up the side of the ramekins.
Bake until set, about 40-45 minutes, until custard is mostly firm but the centers of the custards shake gently when tapped.
Remove from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan and refrigerate overnight.
Just before serving, sprinkle the custards with brown sugar and caramelize the topping using a blow torch.
Serve on its own or top finished custards with fresh berries, mango or peach slices, or other fresh fruit.