Creme Brûlée

 

The Creme Brûlée

 

Hi Guys,

 

Well you may have noticed that there has been a bit of a gap in posts. We have both been overseas on little holidays, both been hit with a virus through our households and to be perfectly honest I have been stuck in one big old food funk!

So this is me pulling my way out of it! I have tried a few things that fell flat on there face! I made a white choc and cranberry hot cross bun mix and I was going to tell you all about the fun that was had with the kids at kindy and a batch of hot cross buns… but they were over cooked and little rock cakes…. Anyway on a side note if you have little school kids and the time I highly recommend getting into the class with the teachers help and cook with them! So much fun! Back to my funk… so anyway I went on a beautiful hi tea for my mother-in-laws birthday. It was at  Willow Pond in CanningVale if you are ever in the area it is brilliant! The chef came out and sat and had a chat with everyone and he was so nice! I casually said to him that is the best creme brûlée I have ever eaten – what’s your recipe? To my surprise he reeled it off the top of his head! Along with the basic instructions. I was sitting there trying to repeat the ingredients in my head trying to remember then 🙂

 

So I took his rough outline and ingredients list and guessed the rest and I hit the thermy! By the way Chef if you are reading this I think you need a thermy 🙂 Made it so simply!

 

So here it is my Creme Brûlée recipe with many thanks to my friend at Willow Pond!

 

INGREDIENTS:

480g Cream

25g Grand Marnier Liquer (2 tablespoons)

120g caster sugar

6 egg yolks

Butterfly attachment.

Extra caster sugar for topping.

 

METHOD:

  1.  Add cream and Grand Marnier Liquer to the TM bowl and cook for 4 minutes on 60 degrees on speed 2.
  2. Set aside and clean and dry the TM bowl.
  3. In the clean dry bowl add your sugar and egg yolks and with the butterfly in whip for 1 minute speed 4.
  4. Slowly add the cream mixture while still going on speed 4. I did it by pouring the cream mixture onto the lid and letting it slowly drip in (See pics)
  5. Once all cream has been mixed in let it continue to mix for 1 minute on speed 4.
  6. Pour into ramekins and place in a “Bain-marie” so place in a baking dish and pour some hot water it so that it was to come half way up the ramekins.
  7. Place into the pre-heated oven at 140 degrees.
  8. Bake for 20 – 25 minutes. The consistency should be set but not firm.
  9. Allow to cool in the fridge.
  10. Sprinkle with 1/4 – 1/2 tea spoon of caster sugar and either use a cooking torch to caramelise the top or place under a hot grill to caramelise sugar.
  11. Serve immediately after top is caramelised for best effect.

 

Pouring Cream into Thermy.

 

Cream Brûlée Mix - Ready to bake.

 

 

 

 

 

 

 

 

 

 

Pouring into Ramekins

Pouring water into 'Bain Marie'

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Torch in action!

 

 

 

 

 

 

 

 

 

TIPS

  • Has a beautiful Grand Marnier taste to it and should be extra smooth – you can increase / decrease the amount of liquer to suit your tastes.
  • Switch Grand Marnier to vanilla essence if you wish.
  • This made 6 medium and 2 large servings.
  • If you use cold water for the bain-marie you will need to adjust cooking time for the time it takes to warm the water.

 

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11 Responses to “Creme Brûlée”

  1. Leesa
    April 15, 2012 at 1:49 pm #

    I appreciate your photographs, I’m definitely a fan of visual, video and photos! Reading steps just doesn’t work for me. Thank you! This looks a treat!

  2. Emma Neal
    April 15, 2012 at 2:45 pm #

    Help! Step one of the method doesn’t say what speed.

    • admin
      April 15, 2012 at 2:50 pm #

      Ah sorry Emma – not sure what happened to it!
      I have amended it – was speed 2.
      Thanks for pointing it out 🙂
      Cass xx

  3. Emily
    April 15, 2012 at 4:00 pm #

    Could you also cook them in the veroma rather than the oven? The purpose of the water bath is to provide a gentle indirect heat so I would have thought the veroma would be perfect for creme brûlées.

    • admin
      April 15, 2012 at 4:52 pm #

      Yep it could work doing it that way! I am going to make another batch this week so will give it a try in the Varoma and then update the blog how it goes!

  4. Angie B
    April 15, 2012 at 4:51 pm #

    Arghh! Just made these, didn’t see the update on speed so I used speed 3 in step 1, have taken out of the oven and cooled, just dipped spoon in and it isn’t set!
    What did I do wrong? Speed in step 1?
    I’ve put them back in the oven, will they set further do you think?
    I used pure cream, should I have used thickened cream?
    Oh they look sooooo good!

    • admin
      April 15, 2012 at 5:08 pm #

      Just keep cooking them Angie – just keep checking them every 5 minutes. The cooking time can vary depending on the temp of the water you used in the baking dish. Or your oven! I used one as a tester – they should be set but not firm.

  5. Angie B
    April 15, 2012 at 5:09 pm #

    Ok, thank you! I’m so excited about making them!

  6. Angie B
    April 15, 2012 at 5:10 pm #

    Uh oh! I just remembered! I used the homemade vanilla essence ( the vodka and vanilla bean), do you think that might have altered it a bit?

    • admin
      April 15, 2012 at 5:42 pm #

      I wouldn’t have thought that would matter! Did you use cold or boiling water in the baking dish?

    • admin
      April 15, 2012 at 6:13 pm #

      How are they going? Just thought another thing that will affect time would be the size of your ramekins!

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