A Classic - Creme Brulee
The origins of creme brulee can be traced back to 1691 and the book "Le Cuisinier Royal et Bourgeois" from the French chef Massialot. He is credited with creating the dessert using whole milk flavoured with cinnamon and lemon peel.
Elizabeth David, in her essay "Is There a Nutmeg in the House?" , describes how it then disappeared from recipe books for a century, to appear again in 1879 in the kitchens of Trinity College, Cambridge .
Traditionally it is made only with eggs, cream and sugar. Many recipes have added vanilla and there are versions flavoured with liqueurs, lavender, chocolate, coffee, coconut or lemon zest. Basically it is just a rich cream custard with a sugar glaze.
This version is from the cookbook "A Little Taste of France" and it was just perfect.
Creme Brulee
500ml cream
185 ml milk
125 grams caster sugar
1 vanilla pod
5 egg yolks
1 egg white
110 grams demerara sugar.
Preheat oven to 120C (230F/Gas1).
Put the cream, milk, half the sugar and vanilla pod in a saucepan. Bring just to the boil.
Meanwhile mix together the remaining caster sugar, egg yolks and egg white. Strain the boiling milk over the egg mixture, whisking well.
Ladle into 8 (125ml) ramekins and place in a roasting tin. Pour enough hot water into pan to come up to the level of the custard in the ramekins.
Cook for 1 1/2 hours or until set in the centre.
Allow to cool then refrigerate until ready to serve. Before serving, sprinkle tops with demerara sugar and caramelise under a very hot grill or using a cook's blowtorch.
The sugar glaze can be done up to an hour prior to serving but after this it will start to deteriorate.
My absolute favourite dessert!
Posted by: Just Me | May 07, 2005 at 04:24 AM
My favourite too now I know how easy it is to make!
Posted by: Barbara | May 07, 2005 at 06:05 AM
That is excellent how easy it is to make. Now all I have to do is get myself a blowtorch!
Also, what's demarara sugar?
Posted by: Lady Amalthea | May 07, 2005 at 08:52 PM
Hi Lady Amalthea - Demerara sugar is a sort of upmarket raw sugar, but I'm sure any sugar would work.
Posted by: Barbara | May 08, 2005 at 06:56 AM
Hi Barbara - it looks so yummy! I have to say that I'm a custard fanatic and I make creme brulee at least once a week! I like using brown sugar for glazing.
Posted by: keiko | May 08, 2005 at 07:30 PM
Hi Keiko - I wish I could burn up enough calories to eat creme brulee evry week!
Posted by: Barbara | May 09, 2005 at 12:06 PM
Will try this one tomorrow. got the torch!
Posted by: Jacqui | May 11, 2005 at 03:27 AM
Lucky you Jacqui - I wish had the torch as I'm sure it is easier than the grill.
Posted by: Barbara | May 11, 2005 at 08:07 AM