Thursday, February 25, 2010

Crème brûlée (or not)


  • 4 cups of whole milk
  • 7 tablespoons ( we used Pillsbury Softasilk: enriched cake flour bleached)
  • 1 cup of white sugar
  • 2 lemon rinds
  • 4 egg yolk beaten
  • 2 tablespoons of white sugar

Add 3 cups of milk, sugar and lemon rinds to a large sauce pan in medium-high heat. Bring it to a boil . When boiling bring the heat to medium-low. In a medium bowl, whisk together the remaining one cup of milk (it is better if the milk is warm) and the flour until well blended.

Add the milk and flour to the cream in the sauce pan stirring continually and let it boil slowly in a medium-low heat for 5-7 minutes (mix continually with a wooden spoon or whiskers). Remove this cream from the oven and let it set for a couple of minutes. Discard the lemon rinds.

Take the yolks and 2 tablespoons of white sugar, and beat them until the mixture becomes significantly lighter in color. Heat the cream again to medium-low and mix the yolk-sugar mixture gently to the cream. Let it slowly boil for 2-4 minutes.

Serve on individual bowls or large deep dish. Chill out. The custard need to set for at least two hours. Then spread some white sugar on the surface of each custard, and either put them in the oven on broil until the sugar is melted and delicious or r melt the sugar on each individually by using a butane torch (search for Creme Brulee Torch Set).

Variation: Most of the times we do not go over the extra work of torching the sugar on top of the cream; instead we just sprinkle the cream with sugar and cinnamon. Great delicious flavor for less work. 
Hope you enjoy this easy way to prepare crème brûlée (or not)

No comments:

Post a Comment