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Creme Brle (caramelised using a spoon!)

Creme Brle (caramelised using a spoon!)
I'm going to show you how to make

creme

brulee 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

creme

brulee 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
creme br l e caramelised using a spoon
your grill of your oven so firstly take your vanilla bean you want to score it and then

using

the 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

creme

brulee 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
creme br l e caramelised using a spoon
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

spoon

about one tea

spoon

of castor sugar onto each one shake them around so that the caster sugar covers the tops nice and evenly and then for our magic trick you're going to take a

spoon

this is a fairly large

spoon

which you also actually need to be willing to sacrifice because it is going to get burnt and you won't be able to remove that burning stain you're going to heat it over quite a high heat for about two minutes when doing so make sure you hold the handle of it with some sort of oven proof glove and then lightly press it all over the surface of your

creme

brulee so I'll show you up close as you can see we've put the first layer of sugar onto your
creme br l e caramelised using a spoon

creme

brulee and then with your

spoon

you're just going to press it lightly all over the top you'll be able to hear the sizzle which is so satisfying and you can see all caramelize your sugar really nicely and then just repeat the same thing once more so sprinkle on your sugar give your

spoon

a quick rinse under cold water and then heat it again and then lightly press it all over the top so that it's perfectly caramelized if you have any little bits of stubborn sugar which is
spattered up onto the rim you can just clean those with a little bit of paper towel and some water and then they're ready to serve straight away and enjoy so if you don't have a blowtorch I think this method of creating your sugar crust is perfect it allows you to maintain that cold set

creme

beneath the sugar crust thank you so much for watching please subscribe if you'd like to see more videos like this one and I'll see you next time