The Missing Lokness

Caramel Creme Brulee

April 19, 2011 Cook, Dessert/Sweet No Comments

 

Delicious!!!! I love this creme brulee. The custard was very smooth and creamy. Compare to the basic creme brulee, the caramel custard gave some extra smokiness. It is a great twist. Personally, I am not a big fan of caramel. But this caramel added one more layer of flavors in the creme brulee. It is purely good. The sugar topping was crunchy and sweet. I am sure you will like this recipe.

 

Caramel Creme Brulee (Adapted from bon appetit Desserts)

4 – 6 cups

Ingredients:

-   5 large egg yolks

-   2 cups heavy whipping cream

-   ½ cup sugar

-   4 – 6 tablespoons raw sugar

-   1 ½ teaspoons vanilla extract

-   1 tablespoon water

-   ¼ teaspoon salt

-   water

Directions:

  1. Preheat oven to 300˚F. Lay the ramekins into a 2-inch deep baking pan. In a kettle over high heat, boil a few cups water.
  2. In a medium saucepan, combine ½ cup sugar and the 1-tablespoon water together. Stir over medium-low heat until sugar dissolves. When the sugar has melted, increase heat and boil without stirring until syrup is deep amber color, about 5 minutes. Add cream slowly. The mixture will be bubbling. Stir over low heat until all caramel bits dissolve and mixture is smooth. Remove from heat. Cool slightly.
  3. In a large mixing bowl, combine egg yolks, vanilla, and salt. Beat the mixture until pale in color with an electric mixer, about 3 minutes. Add cream mixture gradually and beat until blended.
  4. Pour the mixture into ramekins evenly. Skim off any foam or bubbles. Slowly add hot water to baking pan until the water come halfway up sides of ramekins.
  5. Bake until custards are just set in the center, about 45 minutes. Remove ramekins from water and cool slightly. Refrigerate uncovered until cold, then cover and refrigerate overnight.
  6. Sprinkle 1-tablespoon raw sugar on top of each custard. Melt the sugar until deep amber color with a kitchen torch. Return the creme brulee back to the fridge until topping hardens, at least 1 hour and up to 2 hours before serving.

Tips:

  1. I like using raw sugar for topping, but you can use regular sugar.
  2. If you don’t have a torch, you can use broiler. Place ramekins on a baking sheet. Broil until sugar melts and is deep amber color, about 3 minutes.

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