I have been quite busy for the past few days, experimenting with new CNY cookies, and this year I also starting to take small order of homemade CNY cookies..and realized that making cookies really take up a lot of times, so i actually not really hard working of promoting my cookies, because i afraid i can't cope with it ^_^..
Ya, today recipe is about Creme Brulee, a pudding that i wanted to try after i bought a blow torch a year ago..Finally i got an excuse to try out because i have many egg yolks left after making macarons..
Recipe adapted from Lena aka Frozen Wings who inspired by Terri aka Hunger Hunger. Terri actually tested out some creme brulee recipes by some famous chefs and came out a ratio of cream per yolk is 1:80 .
After removing vanilla seeds, I always like to throw the bean into the RUM or Vodka..See homemade vanilla extract here.
quite scary to use blow torch initially, after a while, feel more comfortable to handle it..remember only use the heat from the end or tip of the light..
I feel my Cream Brulee was a bit overcooked, have to reduce the temp and timing..
Creme Brulee(recipe source: adapted from Frozen Wings who inspired by A Daily Obsession)
5 egg yolks ( 115gms)
400ml dairy cream
2.5 tbsp caster sugar
1 vanilla bean
some extra coarse sugar for sprinkling
boiling water ( for water bath)
1.Pour the dairy cream into a saucepan, scrape the seeds out from the vanilla bean, put that into the cream and cook on medium-high heat till it almost reaches boiling point. Turn to low heat and let it simmer.
2. Beat the egg yolks and sugar together till smooth. When this is ready, turn on the heat again and cook the cream till it reaches boling point, quickly remove from heat and stir quickly into the egg mixture. Keep stirring quickly till all the cream has been poured in. Using a siever, pour the cream into the ramekins.
3.Place the ramekins into a tray and fill the tray with boiling water, halfway up the sides of the ramekin.
4.Cook the custard in waterbath in the preheated oven at 150C for about 40-45 minutes.
5.Remove and allow to cool down, and chill in the fridge for several hours.
6. When ready to serve, sprinkle caster sugar (1/2 t to 1 t) evenly over the top of the custard (level the sugar), wipe the edges and sides of the ramekin of any sugar and broil under a hot grill or use a blow torch to caramelise the sugar..