Homemade Crème Brûlée- 4 ingredients Recipe
Four simple ingredients to make this delicious elegant homemade Crème Brûlée Recipe, it is refreshing, creamy and has a crispy topping. I used to order it as a dessert every time i went out for dinner, but since i started to cook, i learnt the perfect way to made it at home. You’ll surprised how easy to make this recipe with the taste of the silky homemade smooth custard, you will never think to buy it again from store.
In Spain, they called it crema catalana and i’ve searched for the origin of the recipe, i found it belong to a french chef in Paris called François Massialot served as a chef to Louis XIV family (1660-1733). Also, this recipe mentioned on his cookbook ” Le Cusinier Roial et Bourgeois”.
The name burnt was used in the 1702 english translation. This recipe also appered in catalana cuisine and knew as crema catalana, on the cookbook “Llibre de Sent Soví”. Anyway, call it creme brûlée, crema catalan or English cream the recipe has the same delicious yummy taste, and i’ll share with you the original simple way to make it
You may also like
Chocolate and Caramel Panna Cotta
No Bake Chocolate Biscuit Pudding Recipe
Easy Caramel pudding Dessert without oven
What kind of cream to use in the Homemade Crème Brûlée?
You can use heavy cream, liqued whipped cream or half half, but don’t use milk only because cream will thicken the batter but milk will not.
Notes
- For perfect result use heavy cream to make the best Crème Brûlée.
- The ramekins should cooked in the oven with a water bath.
- Refrigerate overnight for the best results
- After caramelizing the sugar, refrigerate for another 20 minutes, the hot of the fire will melt the cream under the sugar.
Homemade Crème Brûlée-4 ingredients Recipe
Ingredients
- 2 Cups heavy cream
- 4 egg yolks
- 1 tbsp vanilla extract
- 1/4 cup (3 tbsp) sugar
For carmalise topping
- 1/2 cup sugar
Instructions
- Preheat oven at 150°C.
- In a saucepan on a medium heat bring the cream to a simmer, but not to boil.
- Meanwhile, with a hand whisk beat the egg yolks with the sugar and vanilla, add the hot cream gradually and keep stirring.
- Filter the mixture to get off any lumps.
- Sit three ramekins in a deep tin at least 7.5cm deep, pour the cream batter into the 3 ramekins.
- Around the ramekins, pour enough boiling water in the tin, so it comes halfway up the side of the ramekins.
- Bake at 150 ° C (300° F) for 35 minutes.
- When out of oven, take off the ramekins from the tin and place it on a wire rack, cool for about 15 minutes at room temperature.
- Cover the top of ramekins with plastic wrap and refrigerate overnight or at least 6 hours.
- Over the surface of the cream sprinkles sugar, use a blowtorch to melt and caramelize the sugar, refrigerate for another 20 minutes.
Enjoy!
