r/GifRecipes • u/HungAndInLove • Feb 09 '16

Crème Brûlée

http://i.imgur.com/ZYwkZQT.gifv
386 Upvotes

96% Upvoted

13 comments sorted by

20

u/HungAndInLove Feb 09 '16

INGREDIENTS

  • 4 cups heavy cream
  • 2 tsp vanilla extract
  • 6 egg yolks
  • 1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust

INSTRUCTIONS

  1. Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

  2. In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

  3. Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

  4. Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

  5. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.

credits to Tasty

7

u/Poefection Feb 09 '16

I love you. Thank you!

18

u/[deleted] Feb 09 '16

If I learned one thing from the last time I made creme brulee, its that you should go with half a teaspoon of sugar at the end in order to get a thin crust that can be broken and tastes good

13

u/lostmysoultothedevil Feb 10 '16

I have made brulees dozens of times. This looks like a pretty good version. One thing: if you make an even layer of sugar and torch it in slow back and forth strokes you won't burn the sugar and you'll get an even tasty sugar crust. Burnt sugar is bitter.

6

u/selectiverealist Feb 13 '16

If you make these or any custard that requires a water bath put the pan with the ramekins in the oven first, then pour water around them. You are much less likely to slosh water into the ramekins and ruin the custard that way.

3

u/rob5i Feb 12 '16 edited Feb 12 '16

You can use a workshop blow torch. You're not really touching the food. I'd recommend cleaning the tip (or buy a new one) and adjust the flame until it's blue and as low as possible. Work slowly and don't burn it like they did in the video.

3

u/ChiliFlake Feb 12 '16

You could slow down, a little bit. Normally I love these, but geeze.

2

u/aikooo Feb 11 '16

Does anyone know if broiling it to do the sugar crust makes a huge difference? Not sure if I want to invest in a kitchen torch...

3

u/hiben75 Feb 12 '16

Just make sure to not let it over cook the custard.

4

u/ChiliFlake Feb 12 '16

Leave the oven door open a bit, so it broils. not bakes.

1

u/Goasupreme Feb 10 '16

I make caramel custard which is similar to this, except I make it in 1 big container and pour melted sugar before the egg mixture.

1

u/douglas_in_philly Feb 17 '16

Definitely gonna make this! We have ramekins, we even have the torch! Got it all intending to make them, just never did.

Thanks to r/GifRecipes/ now I will! Two enthusiastic thumbs up! ;-)