Ingredients:
7 medium egg yolks
2 cups heavy cream
8 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon orange zest (optional)
– Preheat oven to 350F/180C/Gas mark 4.
– Heat the cream over medium-low heat and add orange zest. Stir and let the
cream come to a simmer.
cream come to a simmer.
– In a bowl, whisk the eggs, vanilla, and sugar.
– When the cream comes to a very gentle boil, turn off heat and pour less than
half cup to the egg mixture. Continue to whisk as you slowly pour rest of the
cream.
half cup to the egg mixture. Continue to whisk as you slowly pour rest of the
cream.
– Strain the custard mixture to remove the zest. Place the ramekins into a
large casserole dish.
large casserole dish.
– Pour the custard into the ramekins, filling three- quarters of it.
– Pour water in the casserole dish covering half of the ramekins.
– Place carefully in the oven. It will take 40-45 minutes, or you can gently
shake the ramekin, the center should jiggle like well-refrigerated jelly when
it’s ready.
shake the ramekin, the center should jiggle like well-refrigerated jelly when
it’s ready.
– When the brulees have cooled, place them into the refrigerator for 5 hours,
but it’s better to keep them overnight to fully set.
but it’s better to keep them overnight to fully set.
– Before serving, sprinkle sugar on the surface of the cold brulee. To caramelize
the sugar, you can either use a small kitchen torch, or use the broiler. Allow
the caramelized sugar to cool completely. And serve.
the sugar, you can either use a small kitchen torch, or use the broiler. Allow
the caramelized sugar to cool completely. And serve.
6 Comments
Blackswan
14/06/2011 at 12:35 amMuna, your Creme Brulee is drawing me here. I’m salivating! This is one of my fave desserts 🙂
Munatycooking
14/06/2011 at 3:04 amIt’s my fave too. I was actually having it while writing this post, didn’t you notice I just listed the ingredients and the method and forgot to write anything else regarding this dish? hehehehe 🙂
Medeja
14/06/2011 at 11:01 amThis is dessert that I always admire and enjoy having it 🙂 Looks so nice..
Munatycooking
14/06/2011 at 2:16 pmThanks Medeja 🙂
Xinmei @ Pudding Pie Lane
20/06/2011 at 12:25 pmApparently my college at my university was meant to have invented the ‘Trinity Burnt Cream’, the original creme brulee, but I don’t know if that’s a tourist story or not, but either way, it’s delicious! I’ve always been too scared to make it as it seems really hard, but you’ve done a great job!
Munatycooking
20/06/2011 at 5:37 pmThanks, I hope that you try it and let me know how you did!