Crème Brulee

cree brulee1
7 medium egg yolks
2 cups heavy cream
8 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon orange zest (optional)
creme brulee2
– 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.
– 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
– Strain the custard mixture to remove the zest. Place the ramekins into a
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.
– When the brulees have cooled, place them into the refrigerator for 5 hours,
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.


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