| Over the years the creme brulee or steamed | | | | the way with a whisk. |
| custard has crossed borders around the globe and | | | | Then pass the whole mixture through a sieve or |
| nowadays it would be very difficult to find a fine | | | | chinois. Mix in the orange blossom water. |
| dining restaurant that did not harbor at one stage | | | | Then fill up the ramequins with the mix up to the |
| a creme brulee on its menu. | | | | top. |
| This is typically a very simple dessert when we | | | | Now to bake the creme brulee we need a deep |
| look at the ingredients, very simple indeed. | | | | oven-proof flat bottomed dish (stainless steel is |
| The ingredients in this dessert play a very | | | | fine) as high as or higher than the ramequins, as |
| important part in the success or failure of a | | | | we need to bake them in a water bath. |
| creme brulee but the other part is as much | | | | Slowly place the each ramequin inside the dish at |
| important if not more and it is the texture. Both | | | | least 2cm or 3cm apart. Then pour hot tap water |
| part of the recipe are as important, but if the | | | | into the dish in between the ramequins, keep |
| second part fails it is better to forget about it and | | | | pouring the hot water until it reaches at least 2/3 |
| start again. This said the first part, the taste, is | | | | of the ramequins' height (make sure no water |
| quite easy to get right, just chose good quality | | | | end up in the creme brulee mixture itself). |
| ingredients and the right flavour and this part will a | | | | Then very slowly insert the dish into the hot oven |
| success. The second part, the texture which | | | | and close the door. If the oven has a ventilation |
| should be as smooth as possible, is far more | | | | duct, keep it closed during the baking just to keep |
| critical and difficult to get right, even for a | | | | the steam inside the oven. |
| professional. As there are many parameters that | | | | Regarding the baking time, this is also a very |
| come into account: the temperature of the oven | | | | critical point because if under baked the creme |
| and the time of baking being the most important | | | | brulee will not set and if over baked it will curdle, |
| ones. If one fails for a reason or another the | | | | that mean we need to have the baking time just |
| texture will be a disaster. So it is good to | | | | right. |
| remember that every steps of the method | | | | Every oven is different so the temperature from |
| explained below are important. | | | | one oven to another can differ while on the same |
| Today for this example I have chosen a quite | | | | setting. But usually the baking time should be |
| unusual flavour, but nevertheless delicious and | | | | around 45 to 50 minutes (depending also of the |
| refreshing: orange blossom water. | | | | ramequins size). I suggest that you do a timed |
| First find some individual portion ceramic dishes | | | | trial first, just to test your oven. Remember that |
| where the creme brulee will be baked and | | | | the creme brulee should be set but never curdled. |
| presented. Traditionally we use a dish that we call | | | | Once the baking is just right take the dish out of |
| ramequin but a simple ceramic or glass cup will do | | | | the oven very slowly as the water has become |
| the job just as fine. | | | | very hot during the baking. A safer way to |
| Here are the ingredients needed: | | | | process is to take each ramequin out one by one |
| Cream: 540g | | | | first and the water dish last. |
| Milk: 540g | | | | Let the ramequins cool down at room |
| Orange Blossom Water: 50g | | | | temperature for around 20 minutes, and then |
| Egg Yolk: 280g | | | | place them in a fridge to cool down completely. |
| Castor Sugar: 215 | | | | When they are cold and a few minutes before |
| First turn on the oven and set the temperature | | | | serving spread evenly a little castor sugar on the |
| to140ºC (284ºF), this is for a rotary oven. For | | | | top of each creme brulee and burn them with a |
| other kinds of oven the temperature may differ. | | | | blow torch until the surface reach a nice dark |
| Then place the cream and milk in a thick | | | | caramel colour. |
| saucepan and start to heat them up. | | | | Then it is ready to serve! |
| Beside that whisk the egg-yolks and the sugar | | | | I really hope you enjoyed this recipe. |
| together until well combined. | | | | If you need more information do not hesitate to |
| Once the cream/milk boil take them off the heat | | | | contact me. |
| and pour over the yolks/sugar mixture mixing all | | | | Enjoy! |