Authentic Thick Crème Brûlée
Authentic Thick Crème Brûlée

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, authentic thick crème brûlée. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Authentic Thick Crème Brûlée is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Authentic Thick Crème Brûlée is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have authentic thick crème brûlée using 6 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Authentic Thick Crème Brûlée:
  1. Take 3 Egg yolk
  2. Prepare 25 grams Granulated sugar
  3. Make ready 200 ml Heavy cream
  4. Make ready 100 ml Milk
  5. Make ready 1/4 pod Vanilla beans
  6. Get 1 for caramel Granulated sugar
Steps to make Authentic Thick Crème Brûlée:
  1. Put the egg yolks and sugar into a bowl and mix well.
  2. Warm the milk and cream together in a pan over low heat until warm to the touch.
  3. Mix the warmed milk and cream a little at a time into the bowl from Step 1. Mix in the vanilla beans as well.
  4. Pour the mixture into the ramekins through a tea strainer.
  5. Line the ramekins on a tray and fill with boiling water until about halfway up the ramekins. Slowly steam for 50 minutes in the oven at 130℃.
  6. Once the crème brûlées are cooked enough so that the surface stays intact when the ramekin is tilted, take out of the oven. Leave to cool then chill in the fridge for 10 minutes.
  7. Once chilled enough, completely cover the surface of the crème brûlées with granulated sugar. If you can see any of the pudding underneath, it will burn so be careful.
  8. Slowly brown the surface with a blow torch. If it looks like it's going to burn before the sugar dissolves, give the surface 2 sprays of water.
  9. If you don't have a blow torch, you could use the grill of a gas cooker, just make sure to keep an eye on the colour. You can also try making the crunchy caramel in a frying pan.
  10. When you've chilled it once more in the fridge, they're ready.
  11. The crème brûlée should keep its form when scooped out with a spoon but melts in your mouth.
  12. I tried lots of different ways of creating the crunchy caramel surface. From left to right are the blow torch, grill and frying pan versions.
  13. How to make the crunchy caramel in a frying pan:
  14. For each ramekins, add 1 heaping teaspoon of sugar to the frying pan. It's best to make each one separately.
  15. As you're tilting the frying pan, melt the sugar over a medium strong heat.
  16. Once lightly browned, pour into the ramekin and swirl around so that it covers the entire surface of the pudding.
  17. It won't have the scorched colour but will still result in a fantastic crunchy caramel.

So that is going to wrap it up with this special food authentic thick crème brûlée recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!