Before reading any further, I must warn you that I have received marriage proposals from many a woman straight after they had a taste of this stuff, so handle with care please!! Save this one for a day where you really need to pull out all the stops!
Creme Brulée (translates to Burnt Cream in French) has always been one of my favorite desserts. I used to believe that it is incredibly difficult to make, as anything that tastes so good surely can’t be within my reach at home. How wrong I was! Luckily I don’t like taking no for an answer, so when I eventually bought the blooming blowtorch I gave it a bash and LOVED the results, mine was even better than the restaurant’s!
One day I decided to combine it with another favorite of mine, White Lindt Lindor, and this is the result.
For normal creme brulée you can still follow this recipe, just leave the chocolate out.
- 500ml fresh cream
- 1/2 cup of sugar
- 6 egg yolks
- 1 vanilla pod
- 200gm (2 slabs) White Lindt Lindor Chocolate
Start preheating your oven to 150 degrees celsius.
Next get your cream in a pot on medium heat. Do not let the cream boil at any stage. Then get the seeds out of a vanilla pod and chuck that in with the cream. Whisk it a little bit to loosen up the tiny seeds.
Let that warm up and give the vanilla some time to flavor the cream.
Next time to grate the chocolate. Look at these beauties! I always find it extremely difficult not to eat it all there and then. Be strong!
Grate the chocolate and chuck it in with the cream. *Tip* if you put the chocolate in the freezer for a while before grating, it will be less prone to melting and easier to handle.*
Next we need to set up the makeshift Bain-marie. Get our your oven pan and a clean dishcloth, Fold the dishcloth in half and place at the bottom of the pan, fold over any corners that are standing up. This is to avoid your ramekins moving all over the show when you pour in the water later.
Place 6 ramekins on the cloth, you should have something that looks like this.
Now get a large mixing bowl and chuck your 6 egg yolks in, along with the 1/2 a cup of sugar, whisk that through a bit, do not go crazy or use an electric whisk, just mix well.
Ok this part is very important to understand. We now need to mix the eggs on with the cream. Problem is that if we do it too quickly, the eggs will cook to fast and will turn into something that resembles scrambled eggs, which we obviously do not want. Here is how to go about it.
Place a damp cloth on your kicthen counter and place the mixing bowl with the egg mixture on top. This will help keep the bowl in place.
You may need someone to help with this part. Carefully pour a little bit (and I mean about a tablespoon) of the hot cream in with the eggs while whisking away. Keep whisking at a medium pace. You will see the cream become part of the egg mixture, then drop in a little bit more and repeat. Keep going with this until you have blended in half of the cream, you can then pour in more of it at a time.
Once you are done mixing in the cream, you may notice a foamy layer on top. You can scoop that off with a slotted spoon like so, drag the spoon over the top just skimming the surface.
Now ladle this mixture into the ramekins, fill the pan halfway up the side of the ramekins with hot tap water, and bake in the oven for 50 minutes at 150 degrees.
After 50 minutes, get the pan out of the oven, be careful when opening the oven, a lot of steam will probably hit you in the face.
Use kitchen tongs or a dishcloth to get the ramekins out of the hot water immediately. Place them on another dishcloth to cool down to close to room temperature, about 45 minutes. Now you can chuck them in the fridge for 2-3 hours, the longer the better.
Just before serving, throw a little sugar in the middle of the ramekin and shake it around until the entire surface is covered.
You will notice some extra sugar that does not want to stick, tilt the ramekin on its side and throw most of that sugar off. You can experiment with different amounts of sugar, it depends on how thick a “crust” you want.
Next it’s blowtorch time! You want to move the torch around quickly to melt all the sugar first. Once all the sugar is melted it will become cream, then you can hold the torch still on a spot for a little longer to start making the burn marks. It is an important part of the flavor.
Hopefully you end up with something like this.
Give it a go and tell me what you think!