Enjoy this complimentary detailed Masterclass on the most popular and satisfying French dessert - Crème Brûlée.
Recipe below the video.
430 g Heavy Cream
80 g Sugar
4 Egg Yolks (large egg)
Vanilla Bean Pod
Brown Sugar for the Caramel Crust
Raspberries and Powdered Sugar for the garnish
Cookware and Tools
Ceramic Bowls for Baking
Make crème brulée crust strictly prior serving your dessert. Caramel crust will melt in the fridge in few hours and you wont get that crème brulée experience.
Crème Brulée shelf life only 24 hours. Try making it the night before serving or same day.
Start by weighing your ingredients out to be ready to use (Mis en Place rule)
Separate egg yolks (4) from egg whites (saving egg whites for your next dessert or baking).
Cut open vanilla bean pod and place in a saucepan with heavy cream(430 g), add half of the sugar (40 g ) warm up heavy cream with vanilla beans and vanilla bean pod on a medium heat.
Meanwhile combine remaining half of sugar (40 g) with egg yolks. Don't leave sugar over egg yolks without mixing to prevent "burnt" egg yolks.
When you see first bubbles on the heavy cream, take off heavy cream of the heat and slowly start pouring over the egg yolk mixture. Stir fast and temper egg yolks.
Save used vanilla bean pod. Clean under cold water, dry it out and place in your sugar container.
Preheat oven to 350 F / 180 C.
Line large dish with a parchment paper (to prevent bowls from sliding), place ceramic bowls for crème brulée and pour over custard mixture. Carefully fill the dish with the bowls with boiling water.
Bake for 25-30 minutes. Start checking after 20, center of crème brulée should still giggle but sides should be firm.
Cool down on a cooling rack, then rest in the fridge for at least 3 hours.
Prior serving, sprinkle with brown sugar and create caramel crust using torch (ask an adult if not 18, use responsibly). Garnish with few raspberries, sprinkle powdered sugar ONLY over berries.
Enjoy the most beautiful and satisfying dessert!