Do you have any upcoming formal dinners planned? After a delicious supper, would you want to wow your visitors with some exquisite sweets? France is universally regarded as the home of some of the world’s finest sweet treats. The only thing you need is some time and patience to make our homemade crème brûlée. Furthermore, it may be made using things you already have lying around the house. Fantastic expectations are warranted for this stunning custard dish that has caramelised sugar.
Homemade crème brûlée suggestions
Since the caramelising process warms the surface of the custard but not the interior, this dessert is often served at room temperature. This results in delicious textures that are essential to the dining experience. While the custard is cooking, you may add a teaspoon of vanilla extract for more flavour. Though fresh vanilla pods have the best flavour, they are sometimes costly and difficult to find.
To avoid scrambling, temper the eggs by slowly pouring part of the heated liquid into the eggs while stirring constantly.
Homemade crème brûlée is the finest you can get, and it’s surprisingly easy to make. It’s light and sweet, and it’s entertaining to break the sugar.
Homemade crème brûlée recipe
Course: Dessert
Cuisine: French
Difficulty: Easy
Prep time: 25 minutes
Baking Time: 40 minutes
Total time: 1 hour 5 minutes
Ingredients
-
500ml cream
-
1 small cinnamon stick
-
8 egg yolks
-
30g sugar
-
grated lemon zest
Method
- Combine cream and sugar with the cinnamon stick and lemon zest.
- Bring o a very gentle simmer and then remove from the heat.
- Add the eight well beaten egg yolks. (First add a tablespoon or two of the warm mixture into the eggs to even out the temperature). Whipping the mixture as you do.
- Pour the mixture into shallow ramekins in a tray with water in it.
- Bake at 160°C for 30-40 minutes.
- When cooked, allow to cool and then put into the fridge.
- Before serving, add a thick layer of sugar to each ramekin and either brown with a torch or under the grill.
- Chill again before serving.