It took me about 3 whole minutes to locate all the fancy characters required to write ‘creme brulee’. Please don’t mind the fact that they’ll only appear the one time 🙂
I’m not a big fan of things like caramel custard and brulees. This one however, turned out exactly the way it should have, and even though it’ll never be one of my favourite desserts, I had to share. It’s creamy, soft and very vanilla-y, thanks to the Sprig vanilla pods I’ve got. Their little container was where this recipe came from. I cut it down by 1/3rd and it made exactly one ramekin. Perfect!
I don’t own a blow torch, unfortunately. Creating the caramel layer on top was only possible with the oven’s ‘broil’ setting but after 20 minutes, it was only about 50% caramelised. I ran the risk of over-cooking the creme brulee so we made our peace with crunchy sugar bits. If you plan to do it this way as well, also be prepared for a slight sugar crust while cutting into the brulee.
I added vanilla essence in addition to the vanilla pod, because the egg yolk flavour is pretty strong and I don’t enjoy that. Feel free to omit it if you’re not fussy 🙂
It’s an easy recipe and chilling is about the only time-consuming thing. If you’re a fan of the Parsi lagan-nu-custard, this is a great variation to make at home 🙂 Feel free to increase the proportions according to how many brulees you want to make.
What you’ll need:
1/2 vanilla pod (you could use only vanilla extract/essence too)
100 ml cream
1 egg yolk
20 gms castor sugar
1/2 tsp vanilla essence
2 tsps brown sugar
What to do:
1. Scrape the seeds from the vanilla pod and mix it with the cream in a small saucepan. Heat the mixture on low till it simmers and leave to cool. Preheat the oven to 150 C.
2. Whisk the egg yolk and sugar in a separate bowl till the sugar dissolves. Add the vanilla essence, if desired. Stir the cooled cream mixture in and whisk well.
3. Pour into a ramekin/small oven-proof bowl and place the ramekin in a baking dish/tray filled halfway with boiling water. It ensures even baking and a perfect texture. The water shouldn’t go into the ramekin.
4. Bake for 30 to 40 minutes till set. There should only be a slight wobble in the center. In the last 10 minutes of cooking, I increased the temperature to 170 C. Watch your creme brulee carefully as all ovens are different.
5. Leave to cool for 30 minutes, then chill for 3 to 4 hours. 6. Preheat the oven to 200 C, sprinkle the brown sugar on top broil for 20 to 25 minutes till it melts and caramelises.