Saturday, 27 February 2016

Baking with Heather's World- Creme Brûlée





Hey everyone,

I am back with another post in the baking/ cooking series and this time it is Creme Brûlée. I choose this recipe as I thought it would be simple with it only including four ingredients, I was wrong it can go wrong very easily.

The recipe I used was this one http://www.bbc.co.uk/food/recipes/originalcremebrulee_81524. It was relatively easy to follow if you read the instructions carefully.

The ingredients you will need is:

  • 500ml Double Creme 
  • 1 Vanilla pod
  • 100g of Caster sugar
  • 6 free range Egg yolks





Prepare the kitchen by putting the oven onto gas mark 2. To start of we measured the double cream using our small measuring container. We had to measure it out in two lots as our jug only went up to 300ml. We then poured this into a small pan.

The next thing you need to do is get a vanilla pod and split it lengthways, scrape the seeds out of the pod and add to the cream. Once all the seeds are out of the pod, proceed to chop up the pod into small pieces and add to the cream mixture. 

Put the pan on the stove and bring the cream to the boil, once the cream reaches the boil reduce the heat and let it simmer for five minutes.

While this is simmering, start measuring out the caster sugar and put it in a heatproof mixing bowl with the egg yolks. Begin to mix these together until they turn light and fluffy. Then bring the cream mixture back to the boil. Once this has happened take it off the heat and add to the egg mixture while mixing them together.

This was eventful for us as the electric whisk made the mixture go everywhere so we resulted in our broken hand whisk to get the mixture to thicken.

Once thicken sieve it into a jug in order to get any lump and pod out of the mixture. The proceed to fill the ramekins 3/4 full and place into a tray filled with hot water to cover half way up the ramekins.

Bake in the oven for 45 minutes or until the custard is set and wobbles. Let it set to room temperature then add a level teaspoon of caster sugar on top of the custard.

Finally either blowtorch the mixture or put it under the grill to caramelise the sugar. And were done their you have your Creme brûlée's.

I never tried this as am not a fan off sweet deserts but my mum said it was very sweet and very light. Overall I would make this again but it was one of the more challenging recipes we have done.

I hope your enjoying this series, please leave your suggestions of what to make next and I will see you tomorrow for a normal post at 11am.

Thanks for reading,
Until next time,
Heathers World.
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