Crème Brulee (serves 10)
This recipe is out of a book called “Cookery for the Hospitality industry”
Ingredients:
· Milk 600ml
· Cream 500ml
· Vanilla essence 2ml
· Eggs 300ml
· Egg yolks 4
· Caster sugar 120g
· Pure icing sugar 20g
Procedure:
1. Heat 500ml of the milk, the cream and vanilla essence until it is quite warm but not boiling.
2. Mix the eggs, egg yorks and sugar with the remaining milk in a basin and pour on the hot milk and cream while stirring constantly. Strain the mixture into 10 individual pie dishes.
3. Place the pie dishes in a Bain Marie and bake in an oven at 165°C for 35-40 minutes. When the custard is set remove from the oven and allow to cool in the dishes.
4. Sift a generous coating of icing sugar on the surface of the custard and clean around the rim of the dish. Brown under the salamander until the sugar caramelises without burning. Alternatively use a gas blow torch or a hot Brulee iron.
5. Serve with pure cream.
NOTE: this basic recipe can be flavoured with coca or grated chocolate, praline or roasted wattle seeds.
my mixing bowl notes to the reader
- When making Crème Brulee make sure that you measure all the ingredients correctly because when I was making Crème Brulee’s for my 3rd time I got a bit over confident and I didn’t measure the ingredients correctly, which lead to the crème brulee’s not turning out correctly.
- In the recipe it says to use a ‘Bain Marie’ to cook the Crème Brulee’s for those of you that don’t know what a Bain Marie is it is a large roasting dish that is half filled with water and then the dishes are put in the water and aluminium foil is put over the top of the roasting dish. If my explanation isn’t easily understood just Google “Bain Marie”.
- This recipe says to use pure icing sugar to create the toffee layer on the top of the Crème Brulee, but when I made Crème Brulee’s I used brown sugar. If you wish to use brown sugar for the toping of your Crème Brulee turn your oven on to 180°C for 10 minutes and then turn the oven off. Then get approximately ½ cup of brown sugar and put it on a baking tray and put it in the oven ( by putting the sugar in the oven it allows it to dry out) once the sugar is dry take it out of the oven and then put it in to the food processer and then put equal amounts over the top of the Crème Brulee’s.
