Crème brûlée is not a dish I grew up with, nor was it readily available in English Canada. Though over the years Tim Hortons and Starbucks have offered themed drinks and goodies based on this dessert.
This dish features a chilled creamy base with a caramelised top. While easy to make, it requires refrigeration prior to serving. Finally, a reason to go out and get a culinary torch!
- 5 large egg yolks
- 3½ ounces (100 g) of sugar
- 17 fluid ounces (500 ml) of whipping cream
- 1 teaspoon (5 ml) of vanilla extract
- 4 teaspoons (20 ml) of brown sugar
- Pre-heat the oven to 215°F (100°C).
- Using a bowl, whisk egg yolks and sugar until mixture is frothy and whitens.
- Add vanilla extract and cream to the bowl while whisking contents vigorously.
- Pour the cream into 4 stoneware cups. Bake in the oven for about an hour.
- Let stoneware cool to room temperature then place in the fridge. Leave for 2 hours or however long it takes for the contents to gel.
- When ready to serve, pull from the fridge, cover with approximately 1 teaspoon (5 ml) of brown sugar then caramelise top using a butane torch.
Crème Brûlée by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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