A couple of months ago I’ve bought this interesting Crème Brûlèe set (photo below) but I’ve never tried it until now. So, this past weekend I was thinking what to prepare for the coming 1st of March that in my country is celebrated as the beginning of Spring , and I saw the set on top of one of my shelf’s in the kitchen and in that second I knew what to prepare. 🙂
I don’t know if 1st of March is celebrated in other countries also but in my country, Romania, 1st of March is celebrated as the the first day of Spring; the triumph of spring over winter. The day is celebrated with a little token that usually boys give to girls that have a little red and withe string wrapped around the token. Thus, the red is associated with life, worship and sacrifice, and white signifies purity snow, winter past.
So, even if usually the guys give the girls little tokens I’ve prepared this for my girlfriends and they loved it ! Hope you will also 🙂
- 500 ml Cream
- 2 tsp of vanilla extract
- ½ vanilla pod and seeds (if you have one)
- 100 gr caster sugar, plus extra for the topping
- 6 egg yolks
- Preheat the oven to 150 C.
- Pour the cream into a saucepan. Add the vanilla extract. Split the vanilla pod length ways and scrape the seeds into the cream.
- On Medium heat, gently bring the cream to boiling point. Turn off just when it is about to come to a boil. Let it sit to 10 minutes to infuse the vanilla pod for stronger flavor.
- In a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until well combined.
- Pour the cream over the egg mixture and whisk.
- Strain the mixture through a fine sieve into a large jug, this will remove any bits of vanilla pod and cooked egg.
- Pour your custard into fill 6 ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.
- Place the tray in the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
- P.S.: DEPENDING ON THE SIZE AND HOW DEEP YOUR DISHE IS COOKING TIME MAY BE DIFFERENT, CHECK ON YOUR BRULEE AFTER 25/30 MINUTES.
- Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelize with a chefs’ blow-torch .
- For the additional flavors you can add Chocolate in the bottom of your dish, raspberries and dissolved instant coffee. I’ve put chocolate in mine :).