morsels45

morsels45 said

Crème brûlée

You crack the top with a spoon. That is the entire point.

Crème brûlée
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make crème brûlée

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Baked in a bain-marie

60 minutes · serves 4 · Medium

What you need

  • 500ml double cream
  • 1 vanilla pod
  • 6 egg yolks
  • 80g caster sugar
  • Demerara for the top

What you do

  1. 1Heat the cream with the split vanilla to just below a simmer, then leave it 20 minutes to infuse.
  2. 2Whisk the yolks and sugar pale, then pour the warm cream in slowly, whisking. Pour it in fast and you have sweet scrambled egg.
  3. 3Strain into ramekins and sit them in a roasting tin. Hot water poured in to halfway up.
  4. 4Bake at 150C for 30 minutes, until set at the edge and still moving in the middle.
  5. 5Chill at least 4 hours. Demerara over the top, blowtorch or a very hot grill, then wait two minutes for the sugar to set hard.

Stovetop, no oven

25 minutes · serves 4 · Easy

What you need

  • 500ml cream
  • 5 egg yolks
  • 80g sugar
  • 1 tbsp cornflour
  • Vanilla
  • Demerara

What you do

  1. 1Whisk the yolks, sugar and cornflour, then temper in the hot cream.
  2. 2Back on a low heat, stirring constantly, until it thickens to custard. Do not let it boil.
  3. 3Into ramekins, chilled 3 hours, then sugared and torched.