Hi everyone and welcome back Today I have a delicious dessert recipe to
share with you, creme brûlée, translated meaning burnt custard. It’s a creamy baked
custard, topped with caramelised sugar that shatters when broken. So if you would like
to learn how to make this, then lets get started. So the first thing we’re starting off with
is the eggs. Try to use high quality eggs for this recipe, as we are using so many you
will notice the difference in taste. Start by separating 4 eggs and placing the yolks
into a medium sized mixing bowl. The egg whites will keep for a few days in the fridge so
you can use them for something else. If you have trouble separating eggs you can crack
the egg into your hand and separate your fingers, the whites should drop through leaving you
with an egg yolk. Lastly we need one whole egg, so just crack that straight into the
mixing bowl. This custard only has three ingredients so
it’s very simple to make. To the eggs we need add sugar. Measure it out the sugar and
pour it in on top of the eggs. If you would like the recipe for this dessert it will be
listed in the information box as well as on my website. Using a whisk mix the eggs and sugar together.
It doesn’t need to be beaten much, just enough until everything is combined and the
sugar has mostly dissolved. Optionally here you can add flavouring, I’ve used a teaspoon
of vanilla essence. The next ingredient is cream. Pour the cream
into a saucepan. To make this a little healthier, you can use substitute half or a quatre of
the cream for milk, the dessert just won’t be as creamy or rich. Place over medium heat
to bring to the boil. The cream needs to be just boiling, but not at a rolling boil or
you can risk burning it. When it gets to this point quickly take it
off the heat and very slowly start to add it to the eggs and sugar while whisking. Adding
it too quickly you can easily end up with scrambled eggs. We want to slowly bring up
the temperature of the eggs so we don’t change the consistency of the liquid. Keep
whisking for about a minute to make sure everything is well combined. Even if you don’t think you have any lumps
it’s always a good idea to strain the custard. We need to pour it into the ramekins so it’s
a good idea for it be in a jug. Place a sieve over the jug and either pour or ladle in the
custard. The sieve will catch any lumps leaving you with a perfectly smooth custard. Creme brûlée is traditionally served in
individual ramekins, This recipe is enough for 4-6 depending on the size. Pour the custard
into each ramekin, making sure they are all perfectly level so they cook evenly. All ovens are different so to make sure the
custard cooks evenly we’re placing them into a water bath. This will make sure the
temperature around all of the custards is consistent so they will all cook evenly. Place
them into a roasting dish or baking dish, just anything that is large enough to fit
the ramekins with space around them. Pour in boiling water until it comes up about half
way on the ramekins. Do not use warm or cold water as this will take a long time to heat
up in the oven. If it’s easier you can place the baking
dish filled with the ramekins in the oven, then pour in the water. It takes out the difficult
part of carrying it to the oven. Bake at 150d C or 300f for about 30 minutes, or until set.
You will know they are done when you move them and they just have a slight wobble in
the middle. Take them out of the oven and leave to cool
for about 5 minutes. Using something to protect your hands from the heat remove each of the
ramekins form the hot water. These need to cool down completely before adding the sugar
on top so place them in the fridge for at least 2 hours. When the custard has cooled and you are nearly
ready to serve remove from the fridge and leave to come up to room temperature, this
should take about 20 minutes. Measure out some sugar into a small bowl,
about half a tablespoon per creme brûlée. Sprinkle the sugar over the custard and turn
it around to make sure it is evenly coated. It is a lot easier to use a blow torch, or
kitchen torch to caramelise the sugar, but if you don’t have one you can also put it
in the oven. Put it up to the highest temperature and place it right at the top, making sure
to watch it carefully, you want caramelised sugar, not burnt sugar. You will start to see the sugar melt and start
to turn to into little droplets. I find it’s much better to do this slower or else you
run the risk of just just completely burning the sugar. Place the creme brûlée in the fridge for
5 minutes to make sure the sugar has hardened and the custard has come back up to room temperature.
Then it’s ready to serve. Let me know if you give this recipe a go,
I hope you enjoyed it. It looks difficult but it’s actually quite an easy and simple
dessert. For more dessert recipes take a look at this avocado chocolate mousse. Thanks for
watching and I will see you in my next video. Bye.