Hi, I’m Joana. Today, I will show you a way to make authentic thick crème brûlée recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Authentic Thick Crème Brûlée Recipe
Authentic Thick Crème Brûlée is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Authentic Thick Crème Brûlée is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook authentic thick crème brûlée using 6 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Authentic Thick Crème Brûlée:
- Take 3 Egg yolk
- Get 25 grams Granulated sugar
- Get 200 ml Heavy cream
- Make ready 100 ml Milk
- Make ready 1/4 pod Vanilla beans
- Take 1 for caramel Granulated sugar
Instructions to make Authentic Thick Crème Brûlée:
- Put the egg yolks and sugar into a bowl and mix well.
- Warm the milk and cream together in a pan over low heat until warm to the touch.
- Mix the warmed milk and cream a little at a time into the bowl from Step 1. Mix in the vanilla beans as well.
- Pour the mixture into the ramekins through a tea strainer.
- Line the ramekins on a tray and fill with boiling water until about halfway up the ramekins. Slowly steam for 50 minutes in the oven at 130℃.
- Once the crème brûlées are cooked enough so that the surface stays intact when the ramekin is tilted, take out of the oven. Leave to cool then chill in the fridge for 10 minutes.
- Once chilled enough, completely cover the surface of the crème brûlées with granulated sugar. If you can see any of the pudding underneath, it will burn so be careful.
- Slowly brown the surface with a blow torch. If it looks like it’s going to burn before the sugar dissolves, give the surface 2 sprays of water.
- If you don’t have a blow torch, you could use the grill of a gas cooker, just make sure to keep an eye on the colour. You can also try making the crunchy caramel in a frying pan.
- When you’ve chilled it once more in the fridge, they’re ready.
- The crème brûlée should keep its form when scooped out with a spoon but melts in your mouth.
- I tried lots of different ways of creating the crunchy caramel surface. From left to right are the blow torch, grill and frying pan versions.
- How to make the crunchy caramel in a frying pan:
- For each ramekins, add 1 heaping teaspoon of sugar to the frying pan. It’s best to make each one separately.
- As you’re tilting the frying pan, melt the sugar over a medium strong heat.
- Once lightly browned, pour into the ramekin and swirl around so that it covers the entire surface of the pudding.
- It won’t have the scorched colour but will still result in a fantastic crunchy caramel.
So that is going to wrap this up with this exceptional dish authentic thick crème brûlée recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
