Creme Brulee
- making for 4-6
- 2-3 hours
- oven
For Creme Brulee
Cream Mix
double cream 490 ml
whole milk 95 ml
bay leaves 3 pc
vanilla extract 1 tsp
Egg Mix
egg yolks 7 pc
caster sugar 80 g
Sugar Coating
caster sugar
Directions
-
Bring cream mix to 60c until just starts to steam
-
Remove from heat and infuse for 2 hours with lid on then remove bay leave
-
Whisk egg mix then add cream mix bit at a time
-
Preheat oven at 110c
-
Pour into ramekins in an oven tray and pour boiling water into tray half way up the ramekins
-
Bake at 110c for 70 mins or until slightly wobble in center
-
Chill completely in fridge for at least 4 hours
-
Dust with sugar then caramelize with blowtorch and repeat once
Principles
- Tempering:slowly raising the temperature of the eggs while incorporating a hot liquid into them to prevent curdling
- Water bath: heat is controlled & cook slowly and evenly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Creme brulee: French dessert consist of a custard base and a caramelized sugar crust
- Thread Stage: 106c ; Soft Ball Stage: 112c ; Firm Ball Stage: 118c ; Hard Ball Stage: 121c ;
Soft Crack Stage: 132c ; Hard Crack Stage: 149c ; Light Caramel Stage: 160c; Dark Caramel Stage: 171c - It is important to preheat oven in the beginning for pastry making
credit to chefthombateman