Crème brûlée

creme bruleeHey everyone, guess what? I’ve officially started my journey to becoming a professional pastry chef and started studying in The Israeli Institute of Culinary Arts. It’s so EXCITING and as soon as a lesson ends I’m already looking forward to the next one. How sweet it is to study what you love and literally sweet when it comes to tasting the delights we are learning to make!!

Okay this post isn’t really about my studies, though I’m sure I will learn professional way to make also this creamy dessert – for now I am sharing my home recipe for burnt cream – creme brulee. This rich vanilla custard is really not difficult to make and for the awesomeness on top – layer of hard caramel, you just need sugar and a blow torch or broiler setting in your oven.creme brulee

I originally made this recipe using 3/4 teaspoon of lemon zest in the custard but the flavour wasn’t detectable once the top of the custard was caramelised, so I removed it from the recipe. I may share a lemon version at later stage, but naturally only once I’m happy with the results. And meanwhile I shall continue enjoying the trial versions… 😀

If you want to see and hear how the caramel cracks, go quickly and check my Instagram Stories – it’ll be gone in a day!

Vanilla Creme Brulee
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Servings Prep Time
2people 20minutes
Cook Time
1.5hours
Servings Prep Time
2people 20minutes
Cook Time
1.5hours
Vanilla Creme Brulee
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2people 20minutes
Cook Time
1.5hours
Servings Prep Time
2people 20minutes
Cook Time
1.5hours
Ingredients
  • 125 milliliters milk
  • 1 vanilla bean
  • 3 egg yolks
  • 36 grams sugar
  • 125 milliliters heavy cream
  • 45 grams demerara sugar
Servings: people
Units:
Instructions
  1. Split vanilla bean and place it in a small sauce pan with the milk and place over medium heat.
  2. Once it starts boiling take of the heat and set aside to cool and infuse the flavour.
  3. Meanwhile preheat oven to 100°C (200°F)
  4. In a mixing bowl combine egg yolks and sugar whisking by hand until sugar has dissolved.
  5. Add cream and continue whisking until smooth.
  6. Finally discard the vanilla pod and add the cooled milk in the mixture, whisking until smooth.
  7. Divide the mixture into two ramekins.
  8. Bake in preheated oven for 1 hour 20 minutes (depending on the ramekin size) until slightly wobbly.
  9. Remove from the oven and allow to cool completely.
  10. Sift demerara sugar on top of the cooled cooked custards, for fine texture give the sugar a pulse in a coffee grinder before sifting.
  11. Caramelise the sugar using a blow torch, then add a second layer of sugar and repeat.
  12. Add your garnish (i.e. sliced lemon zest and sugar granules) and serve warm. Enjoy!

3 Comments

  1. Hi there, just became aware of your blog through Google, and found that
    it is truly informative. I’m going to watch out for brussels.
    I will appreciate if you continue this in future. Many people will be benefited from your writing.
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  2. Mahtavaa Marianne,ja onnea opiskeluihin. Itsekin tuo oli mielessä kun tulin uudestaan tänne asumaan,mutta lopuksi siitä ei tullut mitään.

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