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Monday, November 30, 2009

Creme Brulee


When it comes to bringing food for potluck; or pot bless as we Christians call it, my usual take is to bring desserts. In comparison to main course or dishes that can only be prepared just before serving to ensure food quality is maintained, cold desserts on the other hand can be prepared in advance. Like the Creme Brulee I prepared recently for a get together, not only can they be made in advance but only required a minimum of 5 ingredients. However, the challenge is in ensuring that the custard is not overly baked. The trick is to remove the custard while it is still wobbly.

In the case of Creme Brulee, you can even put on a show by up playing the caramelising of the Creme Brulee in the presence of the host and guests. Like for instance torching them with your eyes blind folded???
Below are some Creme Brulee waiting to be torched.

To caramelised the Creme Brulee, you don't really need an expensive professional blow torch. Any blow torch will do as long as it is handy and save. You don't want to blow up your host's home, right? In the absence of a blow torch, an oven toaster is the next appliance that you can used.

This is the blow torch that I used and it cost only RM25. As to how save this thing is, the host's place was still in tack when I left. Whatever happen after that is not my fault.

Creme Brulee ready to be served.
Ingredients


4 egg yolks
1/4 cup castor sugar
500ml thick cream
1 tsp vanilla extract
brown sugar

1. Scald the cream and vanilla extract over low heat until steaming.
2. Whisk together the egg yolks and sugar until well blended.
3. Whisk in 1/3 of the cream quickly to avoid curdling, then whisk in the balance of cream until well mixed.
4. Run the mixture through a sieve to remove any residue.
5. Pour mixture into oven-safe ramekins and place them in a baking pan.
6. Pour boiling water into the pan about halfway up the sides of the ramekins. (this method is known as water bath or bain-marie)
7. Bake in oven pre-heated to 150 for between 25 to 35 min. Custard is cook when the centre is still wobbly. Chill custard for at least 2 hours before serving.


Topping
1. Sprinkle the top of custard with a thin even layer of brown sugar.
2. Burn the sugar with a blow torch until it begins to caramelise.

Note : If you do not have a blow torch, you can grill it in the oven or oven toaster.

6 comments:

The Caked Crusader said...

I love creme brulee - it's one of my favourite desserts. Yours looks delicious - creamy, custardy and yummy!

Little Corner of Mine said...

One of my favorite sinful desserts too! Yours look perfect!

Ling's Passion said...

Caked Crusader : Thanks.

Little Corner : Agree, it is such a sinful dessert. Even thinking about it make me feel fat....ha..ha..ha

hoursmile said...

creme bulle so nyummmy!!! Ling, can u assist me where can i get the blow torch..since i really wanna bake creme bulle..

Ling's Passion said...

hoursmile : Thanks for dropping by. If you are from KL, you can get blow torch from Petaling Street (Chinatown). The stores that sell lighter and other gagets will have blow torch. Hope these info is of help to you.

meflyguy said...

Where u get the torch from?