Make sure you don't boil your cream! Quickly take it off the heat just before it gets to that point! Some things to bare in mind and last minutes tips when making Crème Brûlée This method is perfect for cooking things gently and evenly. Make sure your tray is not too shallow as you will be baking your Crème Brûlée using "bain-marie" (water bath method) where you pour freshly boiled water into the tray approximately half way up the ramekins. I use my old and trusted Le Creuset Roaster* with very handy handles. Baking/Roasting Tray - You will need one big enough to fit all your ramekins.6 small Ramekins (140ml / 5oz) - these here* are perfect size for 6 nice portions although you might have noticed I've only used 4 larger ramekins (250ml / 1cup) which will work just as well.Make sure you watch it like a hawk though as there is a fine line between caramelised and burnt! Grill/ Broiler - Lack of torch shouldn't put you off as you can simply caramelise sugar until hard under the hot grill/broiler.Cook's Blow Torch - I was gifted this Kitchen Craft blow torch* quite a few years ago now and it's proven quite handy in the kitchen.Whisk, hand mixer or standing mixer with whisk attachment to whisk egg yolks and sugar (and vanilla extract if you decide not to use vanilla pod for infusing the cream).If you are looking for a recipe you could use the egg whites in try my Double Chocolate Pavlova with Nutella CreamĮquipment you will need for making Crème Brûlée Simples!Įgg whites will keep in the freezer for up to 12 months and should be defrosted in the fridge overnight and brought to the room temperature before whisking. Once frozen you can simply transfer the "egg white cubes" to the plastic bag labeled with the date of freezing. Simply pour the egg whites into the tray and place it in the freezer. This way you know exactly how many egg whites you've got and you can defrost them as and when and according with your needs.
The most efficient and clever way of freezing the egg whites is to use an ice cube tray*. In fact, I've used defrosted egg whites many times in bakes like pavlovas and if I didn't know that they've been previously frozen I would be none the wiser. If, like me, you don't like food waste, you don't need to worry. What do I do with leftover egg whites? Can I freeze them?
Soft Brown Sugar - I like using it on top of the custard as a final finish as it seems to caramelise quicker but if you don't have any to hand use caster sugar.Įggs - You will need egg yolks alone for your Crème Brûlée and this brings me to a very important question. Simply whisk it in together with egg yolks and sugar. However, if you are not too fussed about it, 1-1.5 teaspoon vanilla extract* will work too. You will also be able to see little vanilla seed specs as you tuck into your dessert. Vanilla Pod vs Vanilla Extract - I like using vanilla pod here as infusing the cream with seeds and the pod itself makes this dessert that bit more special. It is a special occasion dessert after all!Ĭaster Sugar (fine granulated sugar) - Its fine consistency makes it dissolve quicker although you could use regular granulated sugar if need be. Proper, full-fat cream produces the best results and there is no escaping the fact that your diet will have to wait. 5 ingredients is all it takes to make this fantastic make-ahead dessert, ok 4 if you go with just one type of sugar! And you don't even need a blow torch (although I must say it is fun to use)! Ingredients you'll need to make Crème Brûléeĭouble/Heavy Cream - I'm afraid there are no substitutes here. Having said that and even though it looks all fancy and impressive it really is super easy to make at home. Vanilla flavoured Crème Brûlée is one of my favourite desserts I tend to order when eating out as for me it really is the one for special occasions. Try my foolproof recipe with step-by-step photo instructions to help you on your way. This make-ahead dessert is easier to make than you think and is sure to impress even the toughest critics. Crème Brûlée - rich and creamy vanilla flavoured custard topped with layer of caramelised sugar.
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