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Creme Brulee |

creme-brulee

Creme brulee

Creme brulee has got to be one of the simplest yet rewarding desserts to make. It never fails to impress and and if you are a single guy you will be way up there after this one… trust me. I dont know what it is, but using the flame is just such a guy thing, I love it.

What you need

375ml cream(1 tub)
125ml milk
75ml sugar
4 egg yolks
1 whole egg
1 vanilla pod
4 rammikins

The process

Heat the oven to 120 celsius (very important to get this right)

Mix the egg, yolks and half the sugar together in a bowl.

Place the cream, milk, vanilla pod and the remaining sugar into a saucepan and bring to the boil. (If you like the balck seeds in the creme brulee, split the vanilla pod down its lenth first)

Strain the boiling mixture into the egg mixture and whisk well.

Fill the rammikins and place them in a roasting pan with enough water to reach half way up the sides of the rammikins and cook for 45 minutes.

Remove them from the oven and allow to cool, thenplace in the fridge.

Just before you serve the, sprinkle the tops with sugar and caremalise with a blowtorch. if you don’t have a blowtorch, putthe oven on grill and plave them under the grill until caremalised. (Its very quick so watch them)

Serve immediately with a few strawberries or other fruit and dust with some castor sugar.

Creme brulee to finish off after lamb shanks is a real treat fit for a king


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17 Responses to “Creme Brulee”

  1. Safs says:

    hi,

    Do you mean cream as in Nestle cream of Fresh Cream?

    Thanks,
    S

  2. Hanro says:

    Hi Graham. If I want to make this recipe for 8 people, do I double up on all the ingredients?

    • Graham says:

      Hi Hanro, yes you can double it, just be sure to add the cream the eggs very slowly and whisk all the time. Read some of the suggestions and tips from some of the other readers. Enjoy them and have a lekker day G

  3. Andre says:

    I tried it and it did not set at all. Between the oven’t thermometer and the addition gauge it was as close to 120° as it can be (just over the mark). I left it is for an extra 5 minutes aswell. The mixture was extremely smooth (using Sandy’s method) and it tasted heavenly. It just did not set.

    • Graham says:

      Hi Andre, I can only imagine the egg yolks were not large enough or fresh enough or something, if it was smooth and not scrambled it should have set beautifully. Cheers for now G

  4. Sandy says:

    Hi Graham,
    I tried your recipe and it worked fabulously. My hubby’s favourite dessert. The trick I would say is to transfer the boiling mixture into a jug and then very very slowly add the hot mixture to the egg mixture while constantly beating. (I let it slowly trickle down the bowl into the egg mixture while mixing)- Mine came out smooth like velvet. Really excellent recipe and easy to make.

    • Graham says:

      Hi Sandy, thanks so much for the tip.. you hit the nail on the head with the slow addition of the mixture and beating constantly. The eggs can scramble if added too quickly. Gotta love it when people are happy.. Cheers for now G

  5. Kristy says:

    Hi Graham,

    My hubby’s favourite, going to make it tonight. A tub of cream is normally 250ml (at least the ones I normally get), so is it 250ml or 375ml?

    Thanks

  6. Werner says:

    Hi Graham

    My girlfriend and I have tried a variety of recipes, even this one, and we just can’t seem to get the texture right. It’s almost like scrambles eggs. Is it right to pour the boiling cream mixture over the eggs, or are you suppose to wait until it cools down a bit? I get the feeling the eggs start to cook when you pour the boiling mixture over it.

    Rgds

    Werner

    • Graham says:

      Hi Werner, the reason the eggs appear scrambled is that the temperature of the yolk mix is brought up too quickly (tempering). Try strain the mixture into a separate bowl/jug and then pour into the egg mix slowly while whisking constantly. That will prevent it from scrambling. Cheers for now G

  7. Carey says:

    Hi Graham
    I made this recipe a few evenings ago. The custard didn’t set and was very runny even after baking for stipulated time. Should I rebake them at a higher temperature for a little while?
    Thanks, Carey

    • Graham says:

      Hi Carey, It could be your oven temp, some ovens are out a few degrees.. or the eggs. Use the freshest eggs you can get. Sorry it didn’t work out well. G

  8. Liz says:

    Hi

    I used this recipe the other night. It was my first attempt, and it turned out great. It was dead easy and was the most delicious creme brulee i’ve ever had.

    Thanks!

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