Creme Brûlée (caramelised using a spoon!)
I'm going to show you how to make
cremebrulee or often than not it's not particularly great it's either a little bit too rubbery or it's too sweet or it's too solid or it's too liquidy or it's not smooth or the sugar crust on the top isn't perfectly crisp I'm going to share with you my recipe for the silkiest where's wonderful
cremebrulee and I'm going to show you how to make that glass sugar crust for the top without the use of a blowtorch nor of your grill of your oven so firstly take your vanilla bean you want to score it and then
usingthe back of your knife scrape out the seeds we're then going to put these seeds along with the pod into your cream and now over a low to medium heat we're going to bring it to the stage just before it boils so this is scorching the cream it's very important we don't allow it to boil otherwise it will denature the proteins and then affect our
cremebrulee how it sets later on so we just want to bring it to the stage where you begin to see these little bubbles around the edges of the pan as soon as you see those little bubbles you can then remove it from the heat cover it and leave it to infuse so after about 20 minutes you then want to whisk together your egg yolks and sugar remember as soon as you put these together you must whisk them straight away next return your cream to that medium heat and bring it to that stage again just before it boils remove your vanilla pod and then...
slowly pour it over your egg yolk mixture while stirring with your whisk strain it through a sieve and then pour it into some sort of drug just so that we can then pour it into our ramekins nice and easily and then just pour that into each of your ramekins which as you can see I have sitting in a larger oven proof dish pour boiling water into your dish so that it goes to halfway up the sides of your ramekins be very careful however not to get any of that water into the ramekins themselves and then they can go straight into the oven at a hundred and forty degrees Celsius for a good 35 minutes or until they're nicely set with just a slight wobble in the center if you shake them so you can then remove each ramekin from your water bar and leave them to cool for a good 20 minutes after which you then want to cover each one with some cling film and then refrigerate them overnight until they're perfectly set you can also leave them in the fridge for up to two days so just before you're ready to serve them we can finish them off so remove them from their fridge remove the cling film then we're going to take a little piece of some sort of kitchen paper and just dab the top of each one just to remove any little bit of moisture or condensation you might have accumulated in the fridge