This is my first post this year, so let me first wish everyone a happy and prosperous New Year. Today's post is Creme Brulee, again our challenge for last month in the Eggless Baking group, suggested by Vimala Lakshmi of Cooking Club. Creme Brulee is basically baked custard with a caramelized topping. I have used the ready made egg less custard powder for making the custard and since I don't have a blow torch with me I have used the method given here for making the caramelized topping. The end result was absolutely delicious and was liked by all at home. A sweet warning though, the dessert, as the name suggests is very rich and creamy, so make small servings and enjoy..
Need To Have
- Fresh Cream - 200ml
- White Sugar - 5 tabs + more for the caramelized topping
- Custard Powder ( Vanilla flavored ) - 2 tablespoons
- Bread Crumbs - 2 teaspoons
Method
Take 2 tablespoons of the fresh cream and the custard powder and mix well. Heat the remaining fresh cream on low heat and mix in the 5 tablespoons of sugar. Remove it and mix in the cream and custard powder mixture.
Add the 2 teaspoons of bread crumbs and mix well. Put it back on the stove and keep mixing on low heat, till it thickens up and the mixture coats the back of the spoon.
Remove and pour it into the ramekins. Use the ' water bath ' method to bake the custard. In this method we place the ramekins in a deep baking tray filled with water up to half the level of the ramekins and then then place the whole thing in the oven and bake it. Cover the ramekins with aluminium foil and prick holes in the foil and bake the whole thing at 180C for about 60 minutes.
The custard should be set and can be slightly wobbly in the center. Cool this and then refrigerate it for at least 2 hours. Remove the ramekins from the fridge, and layer the top with some sugar.
If you have a blow torch, then use it now or otherwise you can caramelize the sugar as follows. Heat a flat spoon, place it on the sugar, you'll hear a sizzling sound and see that the sugar is caramelizing. Remove the spoon, wipe it with a napkin, heat it again and repeat the process till the top layer is completely caramelized. Serve it immediately.
Note
The 5 tablespoons sugar can be reduced or increased according to your taste.
Wipe the spoon each time before you heat it, otherwise the sugar sticking to it will drip on your stove.
Also while keeping the hot spoon on the sugar, do not press it too hard, place it gently, otherwise the sugar along with the custard will come sticking to the spoon, I understood this only when I did it for my third ramekin.
The end result might not look as beautiful as when done with a blow torch, but definitely good.
If you have only plain custard powder, then add a teaspoon of vanilla extract.
Oven timings vary, bake the custard till it's set with a slightly wobbly center.
I have used Amul Fresh Cream.
You can bake the custard the previous day and do the caramelizing part, just before serving.
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