Crème Brule

 

Crème Brule is an all time classic delicacy that melts on your tongue. If you want to flavour your Crème Brule with things like passion fruit, berry coulis, Malibu or Grand Marnier you need to reduce the amount of milk content by however much additional flavouring you use.

Straight from the chef!

“Walter Trupp”

 

Ingredients for 10 serves

• 250 mls of milk
• 750 grams of double cream
• 80 grams caster sugar
• 12 egg yolks
• 2 vanilla beans
• Sugar for caramelizing

 

Method

• Heat your oven to 100 – 110 degrees Celsius, place a deep tray filled with enough water to come halfway up the moulds.

• Cut the vanilla bean in half lengthwise and scrape out the seeds.
• Place the sugar, vanilla bean seeds, cream and milk into a pot and bring to boil.
• Remove from the heat and let infuse for 30 – 60 minutes.
• Strain the mix and carefully whisk in the egg yolks.
• Pour the mix into moulds and place into the water in the preheated oven.
• Cook in the oven for 2 – 4 hours until the crème is set, check by carefully touching it (it will never be really firm more like the consistency of very thick honey or cream, although not liquid).
• Remove from the oven and chill in the fridge.
• To finish the crème Brule sprinkle very little of the sugar onto its top and caramelize it with a blow torch. Let it set for a minute and sprinkle with a second layer of sugar and caramelize once again.

  

Note:

You can add 2 – 3 tablespoons of pistachio paste to the mix to turn it into a pistachio crème Brule or you can infuse all sorts of flavours at the same time you add the vanilla such as green tea, cinnamon, coffee, lavender, saffron, etc.