Creme Brulee. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. This stunning Creme Brûlée is from his cookbook My French Kitchen which is probably my Creme Brulee has always been one of my favourite desserts but I have never attempted making it myself.

I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. Creme brulee is much easier than most people realize. You can have Creme Brulee using 5 ingredients and 9 steps. Here is how you cook it.

Ingredients of Creme Brulee

You need 2 Cups of Cream.
You need 1/3 Cup of Sugar.
Prepare 4 of Egg Yolks.
It's 1/2 Pod of Vanilla.
You need of Water , boiling.

Erez was next to me in the kitchen the whole time I was making it, and later kept saying to the guests how easy peasy it was (of course it is when. Creme Brulee is often thought of as restaurant food, but it's actually one of the easiest desserts you can make at home. This classic creamy custard can also be customized in many different flavors! It's even fun to say, even if it is a pain in the neck to type.

Creme Brulee instructions

Preheat oven to 160 degrees celsius.
Pour the cream into the saucepan and scrape out the vanilla bean into it (or substitute this with 1/2 tsp vanilla extract). Heat on low flame till it just bubbles (do not let it boil).
Mix the egg yolks with the sugar (do not over beat). To this, add 1 tbsp of the vanilla cream mixture so as to temper it..
After mixing well, add the rest of the vanilla cream mixture.
Strain the above mixture into 4 ramekins or oven proof custard cups.
Lining a baking tray with wet paper towels and then keep the ramekins inside it (ramekins should not touch each other). Pour the boiling water into the tray, so that it fills upto half..
Keep the water bath into the preheated oven and bake for about 25-30mts till the custard appears set..
Take the ramekins out and cool for about 10mts. Pop the ramekins into the fridge and chill for about 3 to 4 hours.
After chilling, sprinkle a layer of powdered sugar over the top of the ramekins and caramelize the sugar with a small butane torch.

I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. Crème Brûlée (pronounced krem BROO-lay, more or less) is magical. And while it has a short ingredient list and is not hard to make, there are rules to follow to ensure your creme brulee tastes. Try this creme brulee recipe from Martha Stewart. Creme brulee is one of Martha Stewart's favorites.