Now that I’m back in the blogging and social media world, every day I have new ideas and slowly inspiration is coming back to me. I want to cook all day! I am writing these lines (or trying to actually:) while Leon, my baby boy is playing next to me. It turns out it’s quite the impossible task. If I look away for minute, I might find him either climbing the big armchair trying to reach for the window or escalating his crib. You get the picture, right? I think it’s best if I get back to writing later in the evening once he’s in bed.
One of the things I make as often as I can is creme brulee, a classic French dessert that rarely disappoints. The main reason is that it’s my husband’s favorite dessert, and being that easy to make, I really have no excuse. This dessert has saved me more than once.
If I have people over for dinner and I didn’t have the time to prepare a more elaborate and time-consuming dessert, almost every time I end up making creme brulee. People love it, and because its looks so difficult to make (it’s actually very easy) your guests will think you are a super pastry chef and they will go home happy! So, it’s ideal. Plus, you can put it together in no time.
If I wanted to make something delicious for my husband that was going to make him a very happy smiling man, then I prepare crème brulee. Plus, it’s the ideal dessert because you can make it in advance and you only must take it out of the fridge and caramelize it before serving. You can even keep in the fridge for 2or 3 days!
Sugar 140 g
Cream 500 ml
Egg yolks 120 g
Vanilla bean 2 u
Brown sugar for caramelization
Preheat the oven to 100 degrees Celsius. Place the crème brulee molds on a baking tray. I use the classic round crème brulee molds and also some other flat small molds I have that are not specifically for crème brulee but work just fine.
In a bowl mix the egg yolks, the sugar and ¼ of the cream. Set aside.
Mix the vanilla and the remaining cream in a pot. You can see here how to scrape a vanilla bean.
Bring to a boil and pour over the egg yolk/sugar mixture. Mix.
Using a ladle or a jar fill the molds with the crème brulee batter. Either way you’ll be able to properly fill the molds without spilling everywhere.
Bake in the oven for approximately 30 minutes or until the crème brulee no longer “dances” when you move the molds. That means it has properly set.
Let it warm at room temperature and then proceed to cover the molds with plastic wrap (or put them in a container that has a lid) and put in the fridge.
Just before serving remove them from the fridge sprinkle the brown sugar and caramelize using a blowtorch. Repeat this a second time to you create a nice caramelized, crusty top layer.