Perfect Creme Brûlée

 

Creme Brulee'

Creme Brulee’

Perfect Creme Brûlée  

I played with a lot of crème brûlée recipes before coming up with this version.  Everyone always has the same response when they first taste it.  “So light”.  It really is not difficult to make at all.  You can vary the fruit that you use as to what is in season.  So yummy with any fruit that you choose.  Also, I call for caster sugar in this recipe.  Is a very fine sugar that is used in baking and I think it is part of the reason this recipe is so “light”.  .  However, if you can’t find caster sugar certainly regular sugar works just fine.  This recipe will fill about 6 to 7 ramekins.

Ingredients list:

Two large eggs

Five large egg yolks

Three quarters of a cup caster sugar.  +1 tablespoon for each serving.

3 1/2 cups heavy cream

One vanilla bean.  Or 1 teaspoon pure vanilla extract if you don’t have a bean.

 

About 10 fresh strawberries, blue berries, raspberries, black berries… whatever is is season!

2 teaspoons balsamic vinegar

1-2 teaspoons caster sugar

Cooking Instructions:

Preheat your oven to 300°

Cut your strawberries into quarters.  Put them in a mixing bowl and mix with the balsamic and sugar.  Refrigerate until ready to use.  You can also just used the fresh fruit without any sugar.  Still delicious!

Split the Vanilla Bean down the center (lengthwise).  Scrape out the seeds.  Set aside until ready to use.  In the bowl of an electric mixer mix the eggs and egg yolks.  Gradually add the 3/4 cup of sugar.  Mix together on a a low speed until well blended.

Next, Make your cream mixture.  Before you begin, put a pot of water on to boil.  This is going to be for the water bath you will use later.  In a Medium sauce pan over medium low heat whisk together the cream and vanilla bean seeds.  Continue to gently whisk until the cream is at a low simmer.  Don’t let it come to a complete boil.  Pour the cream mixture into a batter bowl.  Very very slowly add the cream to the egg mixture.  Don’t add it too fast or the eggs will scramble!!!  Mine actually had a few bubbles in it.  I was worried at first but I think this is part of what makes this recipe so light.  Place the ramekins in a roasting pan and Evenly distribute the cream and egg mixture into the ramekins.  Carefully put the boiling water into the Roasting pan Until the water is about half way up the sides of the ramekins.  Bake for 35 to 40 minutes.  Allow them to cool on a baking rack then refrigerate for about 4 to 5 hours.  Before serving sprinkle a tablespoon of sugar on each serving.  Caramelize the sugar with a torch.  Top with the  fresh strawberries.

Serve and Enjoy!!!

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