Sweet

Crème Brûlée

A crème brûlée feels daunting to make but a challenge is always welcome at kitchen therapy. And I am lucky to have countless mouths to feed to keep making batches until I get it just perfect. This is why I brought this down to a small batch recipe – yielding 4 mini ramekins or 2 large ones. I love that this dessert has stayed well in the fridge for upto 4-5 days, with the flavour enhaced beautifully as the days passed.

Now the timing of each step is crucial – and because I’ve done this countless time (ask my father’s tummy!), I have it down to the T. There have been time I let it bake 5 minutes more, and it became cheesecake like texture which was just as delicious, but not crème brûlée. This is a recipe that calls for some patience and love, and one that needs a few turns of practice until you call making a crème brûlée an easy feat!

The Recipe
Serves 4 mini ramekins

Ingredients

  • 3 egg yolks
  • ¼ cup castor sugar + extra for top
  • ½ cup cream
  • ½ inch vanilla pod, slit in half
  • pinch of salt

Instructions

  • Preheat the oven at 150C and have 4 mini ramekins ready along with a large baking dish to act as bain marie
  • Have lukewarm water ready in the kettle
  • Gently warm the cream with vanilla pod and salt, stirring and never allowing to come to boil. The time should not exceed 5 minutes
  • Set aside
  • In a mixing bowl, cream the egg yolks and sugar gently – careful not to add in too much air and do not lift up the whisk, keeping the bottom of the whisk on the bottom of the bowl
  • Once the mixture has combined well, slowly add in the cream mixture
  • Combine well, careful not to whisk into much air and pour the mixture into the four ramekins
  • Carefully place the ramekins into a baking dish with warm water
  • Transfer to the oven and bake for 40 minutes
  • Remove from the oven and place on the counter top on a cooling rack and allow the ramekins to cool completely within the bain marie – this should take around another 30-40 minutes
  • Then cover each with cling film and refrigerate for 4-6 hours before serving.
  • When ready to serve sprinkle 1/2 to 1 tsp castor sugar on top and use a blow torch to melt the sugar
  • Serve