If you ask me, puddings don't get more luxurious than crème brulee.
Name me another dessert where you crack through a caramel crust and dip into a cool rich, creamy custard beneath? A good crème brulee swirled over the tongue has a texture like liquid silk.
People often think crème brulee is difficult to make and it's easy to understand why.
The perfect custard should set firm yet be light and have a rich creamy texture whilst the caramel should have a deep golden appetizing crust that's neither too thick or thin.
So today I'm giving you my tips on how to make a perfect crème brulee. If you follow the foolproof instructions below, I promise you won't go wrong.
Before we start, I just want to say (incase you weren't already aware), that the difference between average cooking and great cooking is mainly down to the ratio of the ingredients used and this is definitely the case with creme brulee.
Use the right ratio of eggs. The more eggs in the custard, the richer, firmer and denser the texture and the quicker it will set. I prefer using a higher ratio of cream to eggs, as it produces a lighter, creamier and altogether more delicate custard, contrasting beautifully with the crunchy amber topping above it.
Use the oven. You can make the custard on the stove, but this method will demand your full attention so I don't recommend it. The oven gets my vote every time because it enables you to get on with something else leaving the custards to gently cook inside it.
Leave the custards overnight in the fridge. It isn't essential but it does mean the custard won't turn runny when you blast heat over it at the caramel stage. If you're short on time, stick the custards in the freezer and allow them to form a skin for the caramel to sit on.
Getting A Perfect Caramel CrustFirst of all, decide which sugar to use. For me, it has to be brown - just for its wonderfully contrasting toffee taste. But, grind it to a powder first, especially if you're using the grill or a blow torch. This is important because smaller granules melt faster under heat. Failing that, icing sugar is your best bet. Don't under any circumstances use granulated sugar.
The caramel stage happens quickly so it's important stay focused. You have four options available to you; blow torch, grill, saucepan or microwave. Each has its pluses and minuses. So let's start with...
The Blow Torch. Gives a clean glaze and is used by professional chefs. Need I say more? Nevertheless, it has a few drawbacks. Obviously you need a blow torch. Go to your nearest plumber's merchant and buy one there, because their torches offer a greater flame range - from very gentle heat to fiercely intense.
Next, you need to build up wafer thin sugary layers, blasting each one, then repeating the process several times. Torching takes confidence and practice to get right. Your aim is to melt the sugar evenly without leaving any loose crunchy, granules underneath.
The Grill: Effective so long as it's really hot. The problem is the sugar can spit and splash as it melts. Plus you run the risk of the custard melting underneath. To get round this, place the ramekins in a tray of icy cold water first before blasting under the heat.
The Saucepan Method This works well if you have a lot of ramekins to cover. But speed is of the essence. You must take it off the heat as soon as it starts to colour, as it will continue cooking in the pan and the caramel will burn. You must also pour it quickly over the custards otherwise it gets too thick and won't give an even coverage.
Microwave: Same principle as the saucepan method.
Crème Brulee
Serving size: 2
Effort Level: Some effort
Preparation and cooking time: 1 hour
Shelf Life: 2 days in fridge
Ingredients
200ml double cream
2 egg yolks - room temperature
2 tbsp milk
1 tbsp caster sugar
½ tsp vanilla extract (optional)
caramel crust:
demerara or icing sugar - caster only for saucepan/microwave methods
Equipment:
Small whisk
Small oven proof dish
2 ramekins
Kitchen towel
Small mixing bowl
blowtorch / grill /saucepan
Here's what You Do:Preheat the oven to 130C/250F/ ½ Gas.
Line a small oven proof dish with four sheets of kitchen towel.
Place 2 yolks into a small mixing bowl with 1 tbsp caster sugar, ½ tsp vanilla extract, 200ml double cream and 2 tbsp milk. Whisk thoroughly until the mixture is smooth then pour into the ramekins.
Sit the ramekins on the kitchen towel and place on the bottom oven shelf. Now add enough water to come half way up the sides of the ramekins.
Cook the custards until they're just set and have a slight wobble (approx 60 -70 minutes). Remove from the oven and leave to cool down.
Once cold, put the custards in the fridge (preferably overnight) allowing a skin to form and support the caramel.
Blow Torch Method: Sprinkle a thin layer of chosen sugar over the custard and blowtorch the surface from a distance of approx 10" away until they're golden. Allow to cool then repeat the process and build up to the desired thickness.
Grill Method: Turn the grill to high. Sprinkle the custards with a ¼ cm thick layer of icing sugar then place in oven proof dish half filled with icy cold water. Position them 2" from the heat and grill for 2-3 minutes until golden and bubbling.
Saucepan Method: Tip 4 tbsp icing sugar into a small pan and place over a medium heat, shake the pan once or twice but don't stir. After a couple of minutes the sugar will start to dissolve. Watch the pan like a hawk - it's a quick process. When the caramel turns a light golden colour, whip off the heat as it will continue cooking/browning. Quickly pour over the custards, swirling each ramekin for an even coverage then leave to set.
N.B If in doubt, make up more than you need - it pours faster and won't thicken up so quickly in the pan.
Microwave Method: Allow 1 tbsp caster sugar water to 1 tbsp water per person. Place the sugar and water in a oven proof glass dish. Cover with cling film and microwave on high for 2 minutes. Stir, then return to the microwave and continue until the mixture turns golden. Remove and pour over the custards.
