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Crème Brûlée
Ingredients
1L cream 30% (double cream)
100ml (100gr) full fat milk
9 egg yolks
230gr caster sugar
2 Vanilla pods
caster sugar to caramelise the top
Method
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Split the vanilla pods in half, length way and scrap the seeds in the milk, with the pods
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Bring the milk to the boil, turn off the heat and let the vanilla to infuse for about 30mn. (You can do the same with any other flavouring….)
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Whisk the eggs yolk and sugar until white and airy. (that will help getting a smooth texture)
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Take out the vanilla pods (see Chef’s tips below)
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Slowly pour the warm milk into the yolk mixture while constantly whisking so that the yolks don’t turn into scramble eggs.
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Now you can add the cold cream stirring gently with a whisk so you don’t have too many bubbles on top. This will make the surface of your crème brûlée look more smooth after baking.
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Pour the filling evenly amongst the ramekins and place them on top of the towel in the baking pan. (The towel allows the heat to distribute more evenly around the ramekins. This helps avoid hot spots and uneven cooking, ensuring that the crème brûlée cooks uniformly).
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Create a water bath by pouring the boiling water in the baking pan carefully so that water does not get into the ramekins. Fill out about half the height of your ramekins.
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The baking time will vary based on your oven and also the type of ramekins you use.
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Cook for about one hour at 120ºC/250ºF.
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I would recommend baking for at least 45 minutes before checking them.
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When you remove the ramekins from the oven, the middle of the ramekin should be slightly wobbly. They will continue to set as they chill in the refrigerator.
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You want to let the ramekins cool off for at least an hour before putting in the refrigerator.
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You also should let the ramekins chill for at least 4 hours or overnight before caramelizing the top with sugar.
Caramelizing
Dust the sugar on top as evenly as possible for the best results. Hold the torch further away from the ramekin to start and adjust the distance as you begin to see the sugar caramelize.
If the sugar is not turning brown, move the torch closer to the ramekin and vice versa if you begin to see it brown too quickly.
Chef’s tips:
Rinse the vanilla pod, let them dry. You can reuse them. They will be weaker in flavour but still usable.
After they second or third use, when they’re dry, store them in sugar.
You will have your own flavoured vanilla sugar.
You can also grind them in a fine powder to have vanilla powder.
Other flavours of crème brûlée could be; Coffee, lemon verbena, baileys, cinnamon…
Also savoury crème brûlée are very popular; parmesan, foie gras, smoked salmon and dill…
At the Walnut Grove Cookery School we use 2 types of vanilla:
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Tahitian Vanilla: Vanilla tahitensis
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Known for its floral, fruity, and slightly sweet flavour with notes of cherry, liquorice, and caramel. It's often considered more complex and exotic.
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Often used in dishes where its unique, complex flavour can shine through, such as in delicate desserts, custards, and light sauces.
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Bourbon Vanilla: Vanilla planifolia
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Characterized by its rich, creamy, and sweet flavor with strong notes of traditional vanilla. It has a more straightforward and robust flavor profile.
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Versatile and commonly used in a wide range of baked goods, ice creams, and other desserts where a strong vanilla flavor is desired.
Necessary equipment:
6 to 8 Ramekins depends on the size.
Mixing bowl
Whisk
Pouring jug or fennel
Baking tray with a towel
Scale
Rubber spatula (maryse)
Blowtorch
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