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Classic Creme Brulee BigOven - Save recipe or add to grocery list Yum
This is one of the many famous classic desserts that still has a spot in the dessert menu. So soft and creamy as soon as you taste it, it starts to melt in your mouth. This is one dessert that keeps you wanting more spoon after spoon. It has exceeded many levels in terms of flavor, texture and minimal amount of ingredients used. In many ways, Crème brûlée is a dainty timeless classic.
Course Desserts
Cuisine Western
Servings
Depending on the ramekin size
Ingredients
Course Desserts
Cuisine Western
Servings
Depending on the ramekin size
Ingredients
Instructions
  1. Heat the oven to 325°F. Boil 1 litre of hot water. Have 4 ramekins ready. Mine is a 1 cup capacity ramekin.
  2. With a whisk beat the eggs, vanilla, sugar and salt until combined. Set aside.
  3. In a sauce pan heat cream until it bubbles a little on the sides but not boiling. Remove from heat. Next, while whisking, pour the scalded cream slowly tempering into the egg mixture until just combined.
  4. Pour the egg mixture through a sifter into a small pot and slowly pour into ramekins up to 3/4 full. Seal the top with cling foil. Put the ramekins in a deep set baking pan, place the pan halfway out on the middle oven rack, carefully pour hot water half way up the pan to create a hot water bath. Carefully push the pan in. Bake for 25-30 mins.
  5. To check if it is cooked, shake the brulee gently and the middle should jiggle like a soft jelly, just 20-25% of the surface jiggles. Remove and let cool in a water bath. Refrigerate 3 hours or more to set further. As you can see in the picture, i put it in an ice bath to cool faster but it is really up to you.
  6. To serve, sprinkle some sugar on top of the Crème brûlée, not too much. Swirl the sugar around to cover evenly. Wipe the extra sugar off around the edges of the ramekin for a clean look. With a butane torch, fire the sugar till it caramelizes. Or you could also put it under the broiler/salamander to caramelize but it won’t be as pretty. Keep an eye on it as sugar burns easily. Garnish with mint leaves, raspberries, strawberries or nothing at all.
  7. Serve at room temperature or cold. I had it without the caramelized sugar straight from the fridge and it’s still so good.
Recipe Notes

The secret to a creamy smooth texture:

  • Sift the egg custard to remove any excess bubbles and grainy bits out.
  • Cover with tin foil in a hot water bath during baking.

Check the brulee after 25 mins as different oven’s temperature may vary.

Do not over bake it or custard will not be as creamy.

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