By Marcus Coates, @homeinriyadh, 21st January 2022
Comfort Food!
The earliest reference to Crème Brûlée appears in Francoise Massialot’s 1691 cookbook Cuisinier Royal et Bourgeois. However, some authors trace the origins further back to the equally tasty and indulgent Crema Catalan that has been in existence since the 14th century (wikipedia.org).
Whatever the origin, one thing is for sure: Crème Brûlée is super-tasty! Here’s a quick and easy recipe to get a batch of this eggy custard delight knocked up in the comfort of your kitchen in no time at all.
Ingredient (6 portions)
6 x tablespoons of white sugar
6 x egg yolks
½ teaspoon of vanilla extract
2 ½ cups of heavy cream
2 x tablespoons of brown sugar
Preparation Method
1. Heat an oven to 300° Fahrenheit (150° Celcius),
2. Separate egg yolks from the egg whites (use the whites for meringue or something else),
3. Beat the egg yolks, sugar and vanilla together until creamy in texture,
4. Pour cream into a saucepan and heat on the stove until warm, then remove from the stove and stir into the egg mix. Note, if the cream is too hot, it will scramble the egg mix, a disaster!
5. Pour the mix into ramekins and transfer the filled ramekins to an oven tray.
6. Pour water around the ramekins to form a bain-marie (water bath) – this will ensure the egg mix cooks evenly in the oven without scrambling the contents – then cover in foil and place in the oven (leave a gap in the foil for steam to escape).
7. Cook in the ovens for 20 minutes. If the mix looks firm, remove the ramekins tray from the oven; cook for another ten minutes if the mix is still runny in texture.
8. Once firm, remove from the oven, remove the foil, and let cool, then place in the fridge.
Serving
When ready to serve, sprinkle a layer of brown sugar over the surface of each Crème Brûlée and place them under a red-hot grill until the sugar caramelises.
The only thing left to do is indulge in this egg-squisite dessert!
Pro Tip:
A blowtorch is an excellent alternative to a grill for burning the sugar into a caramel layer On the brûlée.
Jokes:
Q: Why did the arrogant egg not get along with his friends?
A: Because he was an eggo-maniac.
Wisdom:
This dessert goes great with coffee. Why not make an eggs-presso to accompany your Crème Brulee!
Visit www.mc-mindful-content.com to stay in touch :)
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