• Hiroe Rose

Crème brûlée


I don't work for Biltema, but I have to admit that they have the best "mini gas burner" for Crème brûlée. I used to have fancy small gas burner. It was stylish and nice to look at, but it didn't give the result which I wanted. Then it was a coincidence that I found this mini burner at Biltema! It's more industrial use, but boy, it does the job!

So here is the simple recipe for Crème brûlée.

Ingredients: (makes about 8-9 cocotte form.)

1 vanilla bean pod

1 liter cream

6 egg yolks

1/2 cup powder sugar (melis)

1 shot cointreau (optional)

Some spoons of row sugar for crust.

Directions:

1) Preheat the oven to 150 C degrees with fan.

2) Place cocotte form into a deep roasting pan (for the oven)

3) Split the vanilla bean pod lengthwise with a small sharp knife , scrape the seeds into a sauce pan.

4) Add the cream and bring them to just about to boil, stirring often.

5) Remove the pan from the heat and set aside.

6) While the cream and vanilla mixture is cooling, whisk the egg yolks in a bowl.

7) Add powder sugar, and continue mixing until well blended.

8) Add Cointreau (optional.)

9) Add the hot cream and mix well.

10) Strain them into a large pitcher, and pour the mixture into each cocotte form.

11) Pour boiling water into the roasting pan - half way up the cocotte form.

12) Cover with aluminum foil, and bake about 30 minutes - custards are just set then.

13) Remove the cocotte form from the roasting pan, and let them cool. - keep them in fridge until right before serving.

14) Right before serving, sprinkle about a tea spoon of raw sugar over the custard, and burn the sugar with mini burner until the sugar gets caramelized.

#Dessert

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