ANYONE UP FOR CREME BRULEE ? :)

Picture this: a really, really, REALLY soft, creamy pudding delighting your taste buds. Such a sweet treat it is. Originally invented in France, Crème Brulee literally means “burnt cream”- which it simply is. Similar to the traditional caramel pudding and Japanese ‘Purin’, what differs this dessert to them is that uses heavy cream and egg yolks rather than milk and whole eggs. Another difference is that Crème Brulee has a hardened caramelized part as topping- unlike the caramel pudding that has it on the bottom of the dessert. 

I had a pretty hard time finding the right recipe, until I found this Gordon Ramsay’s perfect Crème Brulee on the internet. I gotta say I do have some credibility issue when it comes to recipe browsing; after all, nobody wants to fail over the wrong recipes, right? So when Chef Ramsay’s appears on the search I immediately picked this one.

And it turned out GREAT- as expected. Everybody enjoyed this lovely French dessert.

Care to try some? Here is the recipe to get started. The recipe yields to 4 to 5 ramekins servings.

You’ll need:

•  300 ml double cream
• 130 ml milk
• 40g vanilla sugar
•  a pinch of salt
• 1 tsp vanilla extract
• 4 egg yolks
•  granulated sugar, to sprinkle for caramel topping

Steps:

1.  Heat the milk and cream until it is just about to boil, stirring in a dessertspoon of sugar and a pinch of salt. Allow them to cool.
2.  Lightly whisk together the remaining sugar, vanilla extract, and the yolks.
3. Reheat the cream until about to boil. Pour it into the yolks mixture and whisk it. Strain the mixture and pour into the ramekin dishes.
4. Fill a large roasting tin half full of boiling water. Put the ramekins in and bake at 80^o C for 10-15 minutes until just set.  
5. Allow to cool in the fridge.
6. Finally, dust the top with granulated sugar. Using a handy baking torch, burn the topping until it is caramelized. If you don’t have one, simply bake them again under upper heat of the oven for about 15 minutes or until the caramel appears.
7. Serve them warm, or chilled.  (Tastes better when chilled, of course!)