Crème Brûlée

Crème Brûlée

Hello Friends!  It's been so long since I've posted a new recipe, but I've been incredibly busy this past month with Pop-Up Dinners! Definitely worth it though, I had so much fun with every aspect involved.  I could never thank everyone that came out to support me enough, I truly could not have done it without you all! 

This crème brûlée recipe was used for my last 3 Pop-Up dinners and everyone raved about how amazing it was!  One person told me that crème brûlée is her favorite dessert and she's had just about everyone in St. Petersburg.  She followed with, mine topped her favorite one, making this one her favorite ever! It's comments like this that warm my heart and makes all the time and effort for these dinners worth it.  After all, cooking is really about bringing people together and making them happy!  

Now what you're really all here for, this phenomenal Crème Brûlée recipe:

Ingredients:
1 QT Heavy Cream
1 1/2 TBSP Vanilla Bean Paste
1/2 tsp Vanilla Extract
1/2 Cup Granulated Sugar + more for topping
6 Large Egg Yolks
2 QTS Hot Water

Method:
1. Preheat your oven to 325 degrees F.
2. Place the cream, vanilla paste and vanilla extract in a saucepan, over medium heat and bring to a light boil.  
3. Remove from the heat and allow to sit 15 minutes.  
This will allow for the mixture to slightly cool so that when mixed with eggs, they won't scramble as this will give you a lumpy texture.  This delicate process is known as "tempering" the eggs.  
4. In a medium bowl, whisk together 1/2 cup of sugar and the egg yolks until well combined and just lightened in color.  
5. Very slowly pour in the vanilla cream mixture into the egg yolks, while continuously whisking until completely combined.
6. Place the ramekins into a large cake pan or roasting pan with tall sides.  Pour enough hot water into the cake pan to come halfway up the sides of the ramekins.   
7. Pour the completed mixture, into 8, 4 oz oven-safe ramekins once they're in the cake pans.  Bake at 325 for 40-50 minutes.  The crème brûlée will still be trembling in the center.
8. Remove them from the hot water after they're baked and allow them to cool slightly before refrigerating them, after about 6-8 hours they should be fully set!

When it comes to brûléeing them, sprinkle a light coating of sugar on the top and use a butane flame torch to candy the sugar on top.  The system I've found that works best is to go over the top one time to melt the sugar and a second time to get that perfect golden color.  For the ultimate test, once the sugar hardens after burning- gently tap it 3 times with a spoon if it cracks it's perfect! If not, don't tell anyone and eat it anyway because it will still be delicious!! 
This crème brûlée is so creamy with just the right amount of warm vanilla.  The perfect crunch is added for a lovely texture once the sugar on top crystalizes.  I served my crème brûlée with a semi-sweet espresso macaron with chocolate ganache filling.  (I'll have the recipe up for that next week!)   The coffee in these macarons taintlessly offset the sweetness in the brûlée with the slightest hint of bitterness, creating an astonishing and well-balanced flavor.  For an added touch of elegance, I topped my off with an edible pansy flower.  This also adds a little bit of floral flavor to your taste buds! 
Be sure to follow me on Instagram @MallaryMade, and subscribe to my blog for updates when I make a post, enter your email on the lefthand side of the page!  Share this delicious recipe with friends and family on social media by using the blue share button on the top right-hand side of this post! 
From my kitchen to yours,
MallaryMade

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