“Be yourself; everyone else is already taken.” ....Oscar Wilde

Tuesday, 22 May 2012

Creme Brulee....

One of my hubby and son's favourite dessert happens to be Creme Brulee. I've seen my husband literally grow devil horns when it appears on a restaurant menu and no matter how full he is, he still has to give it a taste...just to see if it compares...to what I'm not sure, but that's his excuse!
I say it's one of their favourites but there happens to be quite a few others desserts on they're list.
As you may be aware if you're a frequent visitor to my blog, I haven't been baking lately, but at the weekend I thought I'd give them a treat.Well I am watching Masterchef every night, so I suppose I should make an effort now and again.
Unfortunately the whim only came on me once the roast dinner was well under way and hence the daylight was fading, so there aren't my usual photos showing the whole process...forgive me please?
This photo was taken the next day after it had been setting in the fridge overnight, Besides although they do adore this dessert, there's no way they couldn't manage all of the six I baked! Well not after a full pork roast dinner anyway.

Thankfully I had all of the ingredients in the kitchen already....so....I made this one plain vanilla but you can add different favours...ie lemon, chocolate, nuts, fruit, lavender, orange and my favourite...a drop of liqueur...oh or maybe a splash of whisky ;D
I didn't have the heart to tell my boys they would be better served the next day, leaving them overnight to set in the fridge ...well I couldn't stand the tizzyfits that would have ensued, so I let them have one on the same day. I know call me a coward...but anything for an easy life!

Crème Brûlée (serves 4 larger or 6 smaller portions)

  • 600ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 6 egg yolks
  • 1/4 cup caster sugar
  • 1/2 cup brown sugar
1. Preheat oven to 120 degree's celcius.
2. Place the cream in a saucepan and add the vanilla seeds and pod. 
3. Place over a medium heat and bring to scalding point, (this is where the name crème brûlée comes from meaning burnt creme)
4. Remove from the heat and set aside to infuse for 5 minutes or so.
5. Place egg yolks and caster sugar in a seperate bowl and beat with an electric whisk for  2-3 minutes or until pale.
6. Remove the vanilla pod from the saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
7. Remove the foam from the top of the mixture with a large spoon. This happens during the beating process but isn't needed. 
8. Strain the mixture into a large jug, then carefully pour mixture into your containers whether 4 x 150ml or 6 smaller ovenproof ramekins.
9. Place ramekins in a deep roasting pan. Pour boiling water into the pan to come halfway up the sides of the ramekins. This will bake the cream without direct heat.  Cover the pan loosely with foil, allowing some air to enter in at the sides.
10. Bake in the oven for approx 40 mins ~ the custards should still have a slight wobble when done. Carefully remove the ramekins from the oven and empty water bath setting aside the creme brulee to cool.

Place brown sugar on a baking tray, turn off oven and place sugar in the oven for approx 15 minutes or until the sugar is completely dried out. Allow to cool, then place in a processor and whiz until it is like fine powder. Store in an airtight container. 
Once the custards have cooled, cover with plastic wrap and place in the fridge to set and chill overnight.

Method for topping:

1. When ready to serve, preheat grill to high.
2. Sprinkle 2 teaspoons of the brown sugar evenly on top of each custard, and use the back of a teaspoon to spread it evenly. 
3. Place the custards under the grill until the sugar melts and caramelises. 
Keep an eye on them because they can burn very easily. Alternatively, use a domestic blow torch to caramelise but if you're like me it always seems to be empty. 

Verdict..... I think you get the idea...

 Enjoy! ;D


  1. haha, love that last photograph Neesie! How sweet! I love creme brulee. I can never get the topping perfect under my grill. I keep meaning to invest in a kitchen blow torch. One of these days I'll remember to get one instead of just thinking about it! xxoo

    1. I thought it would look better than a licked spoon and empty cup!
      I've had my kitchen blow torch for years but every time I want to use it...it seems to be empty. So I used the grill instead.
      There's just one creme brulee left for tonights masterchef viewing...so we'll have to share nice ;D
      Good job my son's away otherwise it might have got ugly!
      Thanks for popping over to visit ~ Enjoy your day xoxo

  2. I am enjoying your new fall header, and the quote below it “Be yourself; everyone else is already taken.” Creme brulee is one of my favorites! Thanks for stopping by. I hope you have a nice week!

    1. Hi Debbie, I'm so glad you like my new header. It's always great to get feedback.
      I love that particular autumnal photo but I'm always so nervous when changing anything on the blog. Thankfully it worked...phewph!
      Lovely to have you visit ~ have a great week ;D

  3. You say "plain" vanilla - but I can see the flecks of vanilla bean ... nothing "plain" about that!
    I have never tried making it at home - but it's funny how it is a restaurant "must try" ... just to see if it's the best ever :)

    your new blog header is beautiful - you're coming into that cozy time of year :)

    1. Hi there,
      Your powers of observation are spot on Kimmie, I did use a vanilla bean ;D
      I can recommend that you give them a go because they are really quite easy to make but always impress.

      I'm glad you like my new header...I was very pleased with the result. Yesterday I noticed that all those leaves have now fallen. Blogging has taught me that you need to sieze the moment as soon as you can because it'll disappear.

      Now I need you to keep me cozy with your wonderful photos of spring and summer whilst I sit by the fire ;D
      Have a great week and thanks for popping by my place ~ have fun!

  4. Hello, I'm here from the tea tuesday group :) loving your creme brulee photos! Thanks for the recipe, I'm going to give it a try!
    Happy Tea Day :)

    1. Hi Nancy, lovely to meet you...
      I'm such a teapot myself I think the tea Tuesday is a great idea.
      I'm glad you like the photos of the creme brulee and feel inspired enough to give it a go. I'm sure it'll be a huge success and as I mentioned it really isn't hard to do. Good Luck and let me know how you get on...
      My day as long as there's tea involved is always a happy day, thanks :D
      Have a great day yourself ~ enjoy! ;D

  5. it is getting to be the right weather for baking isn't it... I have a batch of date and oat biscuits in at the moment and the house smells glorious... not creme brulee gorgeous, but pretty good... looking forward to what you make next and thanks for the recipe...xx

    1. MMmmm...I think I can smell them Trace. Any spare to pass this way? The kettle's on (what's new?) so a biscuit with my cuppa would be perfect!
      Date and Oat biscuits sound a lot healthier than creme brulee...

      I have another warming recipe coming up if I get my act together today, but the morning has gone already ~ Oops!

      Thanks for stopping by ~ I love your visits ;D
      Enjoy your day and baking! xox

  6. What's not to love about creme brulee -- its one of our favorites! Yumm!!!!


    1. I suppose I'm one of those annoying people that would just like a little taste off your spoon because I'm not a cream lover, but I like to sample just to make sure its been made correctly! ;D
      Thankfully my hubby doesn't mind but I can forget asking my son!
      Enjoy your weekend ~ have fun!


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