Crème Brulée 焦糖布丁

Rezept auf Deutsch - Crème Brulée
中文食譜 - 焦糖布丁

Crème Brulée
Ingredients for 2 servings

• 30g granulated sugar, and 2 teaspoons for topping
• 2 egg yolks
• 200ml whipping cream
• Flavorings: ½ teaspoon vanilla extract, and ½ teaspoon rum, kirsch, cognac or orange liqueur of your choice

Preparation

• Preheat the whipping cream in a saucepan in low heat, but not bring to simmer.
• In a mixing bowl, beat in the egg yolks, gradually add the sugar and continue beating for 3~5 minutes until the mixture become pale yellow, add the vanilla extract and mix well.
• Very gradually pour the warmed whipping cream into the yolk mixture, continue beating until all cream is combined.
• Pour the mixture back into the saucepan, set in low heat but not bring to simmer, stir slowly until the sauce become light and creamy, turn off the heat and add flavoring spirit.
• Strain the mixture through a fine sieve into a serving dish. Then cover and refrigerate.
• Before serving, sprinkle a layer of sugar on the top, then use a blow torch to caramelize the sugar till brown and crispy. Enjoy!

Erik Satie - Gnossiennes No. 1 - Lent, by Aldo Ciccolini

Ingredients checklist:  granulated sugar, egg yolks, whipping cream, vanilla extract, spirit of your choice.

Utensils checklist: a enameled saucepan, a mixing bowl, a wire whip, a wooden or plastic spatula, a sieve, a blow torch. 

Heat the whipping cream to lukewarm.

Separate egg whites and egg yolks, beat in the sugar with the yolks.

After the yolks turn to pale yellow, add the vanilla extract.

Slowly, pour the warmed whipping cream into the yolk mixture and stir continually, this step is called "tempering" to warm the yolks slowly without cooking. Please do it with care.  

Set the custard in low heat but not bring to simmer, stir slowly until the mixture become light and creamy.

Add your favorite spirit, and strain the mixture into the serving dish to form a fine custard.

The highlight of Crème Brulée - take the chilled custard from the fridge, and sprinkle a layer of sugar. 

Caramelize with a blow torch, and it is ready to serve : )

Mini Tips: 

Crème Brulée, direct translate is burn cream. The British believe that the "Burnt Cambridge Cream" or "Trinity Cream" was invented in Cambridge. The Spanish also have their similar recipe called "Cream Catalana". The first record can date back to 1691, in the cookbook of French chef François Massialot, "Le Cuisinier Royal et Bourgeois", although the origin of the recipe still under debate. Until 19th Century, the French brought this elegant dessert from Paris restaurants to the world, and of course, this beautiful name "Crème Brulée" became one of the famous french dessert.

Hmm... the mouth watering caramelized sugar with creamy custard, a perfect bite. 

The cookware stores usually sell the blow torch in an expensive price. You may find it much cheaper in hardware or camping stores. Just connect with a gas cartridge and will have same effect.  This one is bought by my friend May, thanks!

Reference cookbook:

Mastering the Art of French Cooking

by Julia Child, Louisette Bertholle & Simone Beck