The Ultimate Creme Brulee. Guaranteed.

Absolutely Delightful
Absolutely Delightful

Ladies and gents, thanks to this recipe I came accross in BBC Good Food (my current culinary website of favour), I present you with the world’s best creme brulee. If I could offer a money back guarantee I would, as a matter of fact, I would go as far as betting on this being the best creme brulee you’ll ever try. It’s perfectly balanced, rich without being overpoweringly so (you’ll polish a single ramekin no problems) it’s sweet without being cloying and the 1 1/2 teaspoons of burnt sugar on top provide the perfect bitersweet crunchy crack with which the creamy treasure is exposed for your enjoyment (A crack so perfect that Amelie can’t resist but let out her signature sigh…) Sadly it is the good people of BBC Good Food I have to thank for this, as my input here has been zero. Credit aside, click below to find the recipe for this creamy sea of delight.

Makes 5 Individual Ramekins

5 Large egg yolks

About 420ml of cooking cream

100ml of full cream milk

50g of caster sugar

1 vanila pod (split open with a knife and the seeds scraped out and used)

Additional caster sugar for the brulee tops

preheat the oven to 180 Degrees C

In a large mixing bowl, add the sugar to the yolks and using an electric whisk, whisk together until light and fluffy (about a minute). In a small pan over a medium heat, add the milk, cream and vanilla and heat up until just before it boils, right when bubbles may start to appear at the surface. Add the warm cream and milk mix to the egg and sugar mix VERY gradually, and whisking together all along. Once everything is combined, pour into the ramekins, making sure they reach all the way to the top. You’ll need to  skim away with a teaspoon the frothy bubbly stuff that appears on the surface, and it may take quite a few spoonfuls. Place the ramekings in a deep baking tray, and fill the tray with water to come up to about 1.5cm the sides of the ramekins. Loosely cover the ramekins with a baking sheet and stick in the oven for 30-35 mins, until the custard has set but is still quite jiggly at the center.

Remove the ramekins and allow to rest for about 20mins then place in the fridge from 4 hours to up to 3 days. Before serving, remove the ramekins from the fridge, pour just under 1 1/2 tsp of caster sugar in a heap over each ramekin and spread uniformly on the custard using the back of the spoon. Using a cooking torch, melt the sugar until it’s partially burnt, allow to stand for about 1-2 minutes until the sugar hardens and crick crack! Hope you enjoy!

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