I attempted making Crème Brûlée's a few times and failed up until one of my friends referred this incredible recipe by Chef Michael Smith to me. There are ingredients you can slightly modify and customize while making Creme Brulee's, but evidently substituting brown sugar for white and 10% cream for 35% whipping cream just means it's going to be a huge flop (I thought I could make it slightly healthier, but the version with 10% cream tasted gross and the version with 35% cream tasted heavenly). It's a fatty dessert and it has to be for it to taste as creamy and delectable as it does. It's definitely an occasional treat and not one where you want to skimp on cream, milk, sugar or egg yolks. In fact, once you master this, you probably won't order this off of a menu anymore (it just won't make sense to pay for something that you can make just as good, or even better). I served this at a girls night and my friends absolutely loved it. They even insistingly pitched in with the torching - which is by the way, the highlight portion of making this dessert....in addition to eating it ofcourse.
- sugar - 2/3 cup and 4 tbsp
- water - 1/3 cup
- milk - 1.5 cups
- 35% whipping cream - 2/3 cup
- vanilla - 2/3 tablespoon
- salt - pinch
- egg yolks - 5
Preheat your oven to 325 degrees.
Place a saucepan on medium-high heat, pour in 1/3 cup of water and add 2/3 cup of sugar. Do not stir! The sugar will dissolve. Let it boil for about 5 minutes until the water evaporates and the caramel starts to turn yellow. At this point, gently swirl until the sugar turns to a light golden colour and immediately remove from heat and whisk while you quickly pour in 1.5 cups of milk, 2/3 cups of cream, a pinch of salt and 2/3 tablespoon of vanilla.
Whisk your egg yolks and slowly pour in the caramel concoction you just made and incorporate it by whisking it in slowly.
Fill 4 ramekins with the mixture and place them in a casserole dish or deep baking pan filled with hot water (this is called a hot water bath) for about 30 minutes. The water should sit about 1/2 inch below the top part of the ramekin. When the outside edges become firm and the centre stays slightly jiggly, it's ready to be taken out of the oven.
When you're ready to serve, sprinkle 1/2 a tablespoon to a tablespoon of sugar evenly over the top and blowtorch it until it gets a golden and glass-like top shell. Note*: It gets extremely hot, hence, handle with an oven mitt or place on top of a plate. Garnish with fruits or shaved chocolate as you please. Enjoy.
Original Recipe is from: http://www.foodnetwork.ca/recipe/caramel-creme-brulee/6793/