Good morning, from France, even! And yes, it’s Friday. So shouldn’t I be posting a recipe from Dorie Greenspan’s Around my French Table? Sadly, after nearly 5 years, that project is over 🙁 We posted our last recipe from the book on May 22nd, then our final post about our experiences last week. So this week, and for the next (at least) eight weeks, I’m choosing to post “things French” on Fridays…
This week, I’m posting one of my mum and dad’s (and actually Neil’s and mine too) favourite French desserts in honour of their 50th wedding anniversary. Fifty years! That deserves some bubbly (on its way to you mum and dad!) and some dessert, right?
Crème brûlée is a family favourite dessert. It’s also a dessert that many people find intimidating but it’s actually not that difficult. Ironically, when I made Dorie’s version it was not a success (one of the very few recipes from the book that wasn’t). I played around a little using various recipes I have to come up with a version that is both easy and tasty.
Easy crème brûlée
- 250 mls whipping cream (35%)
- 50 mls milk
- 3 egg yolks
- 60 g granulated sugar
- 1 vanilla bean
- 6 tablespoons brown sugar (or regular granulated
- Pre-heat oven to 300˚F.
- Remove the vanilla seeds from the pods by slicing the pods in half lengthwise. Scrape the seeds out with the tip of a small, sharp knife.
- Heat the cream and milk in a small saucepan over medium-high heat until it is just about boiling (bubbles will form around the edge). Remove from heat and cool slightly.
- Add the vanilla seeds to the egg yolks and the sugar and whisk until the mixture starts to thicken slightly and become pale.
- Whisking gently but continually, add the hot cream/ milk to the eggs and sugar until thoroughly incorporated.
- Pour the mixture into 6 small ramekins and place in a deep baking dish.
- Carefully pour hot water (from a kettle) into the bottom of the baking dish until it's about halfway up the sides of the ramekins.
- Bake the crème brûlée for 40 minutes (they might still be a little jiggly in the centre) and remove from oven.
- Allow to come to room temperature, then refrigerate until chilled.
- Just before serving, remove from fridge and sprinkle approximately 1 tablespoon sugar on top of each of the custards.
- Use a brûlée torch to caramelize the sugar to a hard caramel (alternatively you can do this under a broiler but keep an eye on it!).
Canadian readers: Win a copy of The Canning Kitchen – closes July 5th 2015 6pm EST. Details here.