Sunday, August 21, 2011

Crème Brûlée

Crème Brûlée happens to ALWAYS be the first thing I go after for in the dessert aisle of a casino/vegas buffet! The sweet silky creaminess balanced perfectly with a crunchy slight bitter burnt top. MMMMMM.. 9: Absolute heaven.

On my daily hunt for good recipes, I came across this one. I love how this recipes requires just a few basic ingredients and steps.

I could not have imagined that such a fancy delicate looking dessert is THIS easy(:

Crème Brûlée
recipe adapted and translated from Dessert & Baking DIY
-makes 2-3 servings

125g cream
125g milk
35g sugar
2 yolk

1. Preheat oven to 180C/ 356F.
2. Combine cream and yolk. Lightly beat and mix.
3. Add a little milk (~2tbsp) to the cream/yolk mixture.
4. Heat remaining milk and bring it to an almost boiling point. *Keep stirring
5. Add sugar to the boiling milk. Continue heating till sugar dissolves and milk comes to a boil again.
6. Lightly beat the cream/ yolk mixture to make sure everything it's evenly mixed. Add the boiling milk/sugar a little at a time to the cream/yolk. *Keep stirring to avoid cooking the yolk
7. Pour everything back into the pot and heat for about 10 seconds so that everything it's well- combined and smooth.
8. Strain and pour into ramekins. Use knife to poke bubbles/foams on surface.
9. Put the ramekins on a tray and fill the tray with water that covers 1/6th of the base of ramekins.
10. Bake for 25 minutes.
*When ready, the rim of the Crème Brûlée should be of a slightly darker color.
11. Cool in room temperature or put in fridge for about 10 minutes until the surface is cooled.
12. Sprinkle sugar on top of the Crème Brûlée.
13. Using a torch, melt the sugar and form a crispy top.

Taste: 4 stars out of 5 (will reduce sugar next time)
Texture: 5 stars out of 5 (silky almost liquid center with my absolute favorite crunchy sugary top!) ♥

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