Today I am going to share with you with of my favourite desserts – Crème brûlée – , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The earliest known reference to crème brûlée appears in François Massialot’s 1691 cookbook, (that is not a typo, it is actually 1691), so you can see that this has stood the test of time. It really is one of the most simple things you can make. The only catch is that you really do need one special tool—a small butane kitchen torch. But, if you need to justify the purchase (and they’re reasonably priced), just keep in mind that you can also use the torch to light candles and the BBQ.
Serves 8
Ingredients:
8 egg yolks
300 ml / 10 oz whole milk
150 g / 5 oz sugar
1 tablespoon orange flower water (I used Grand Marnier instead)
700 ml / 24 oz liquid crème fraîche or heavy cream
brown sugar
Preparation:
Preheat the oven to 100 C / 200 F
Place the egg yolks and sugar in a bowl
Whisk gently until the mixture is light and pale but no not allow it to foam
Add the milk, mix for 2 minutes
Add the cream and the orange flower water
Divide the mixture between your ramekins and place in the oven (the depth of cream in each dish must not be greater than 1.5 cm)
Bake for about 30 minutes
Leave to cool at room temperature
When cool place the dishes in the refrigerator for at least 30 minutes for them to set completely
Sprinkle with brown sugar (about 1 tablespoon per custard)
Heat with a kitchen blowtorch until the sugar caramelizes evenly
Allow to sit at room temperature for a minute until the caramelized sugar hardens
Bon Appétit!
StefanGourmet said:
One of my favorites! You are so right the cream should not be more than 1.5 cm. Less is even better, so each spoonful has the contrast of creamy and crunchy. I’ve never made it with orange blossom water before, so I should!
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Nadia said:
My favourite is still passion fruit but I like it any which way to be honest.
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Osyth said:
I have a heavy penchant for crême brûlée…. I made it once before the idea of blowtorches for domestic kitchens had surfaced – it was not repeatable. Yours , with its orange flower water sounds so delicious that 30 years on I’m minded to by a burner and give it a go …. Only trouble is I might become addicted!
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Nadia said:
That is a risk worth taking😃
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Osyth said:
Agreed!!!! 😉
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Mad Dog said:
That’s my favourite pudding!
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Nadia said:
One of mine too.
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camparigirl said:
I am yet to meet anyone who doesn’t like a creme brûlée..
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Nadia said:
My mother! She loved creme caramel but would remove the sugar layer in creme brûlée.
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camparigirl said:
That is definitely peculiar!
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Antonia said:
Love the justification to buy the torch 😀 Wow, your crème brulée looks amazing! It is such an incredible dessert, and I had no idea it was that old. Thanks for sharing!
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Nadia said:
Merci. It is a true classic that had stood the test of time.
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michelleoblogoff said:
There couldn’t be a better or more perfect dessert!😀 I love Creme brûlée! I adore it!
PS I have been wanting a torch for ages…. I think it’s time!
Thanks!
Michelle
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Nadia said:
They are not too expensive and well worth it if you love this dessert.
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Jhuls said:
Oh my! This looks so good!!
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Nadia said:
It is!!!!!
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Julie is Hostess At Heart said:
I think this is my very favorite dessert. This looks looks so creamy and delicious!
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Nadia said:
It does seem to be loved by almost everyone.
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Sandhya said:
Nadia, This is my absolute favorite dessert and yours looks just ravishing.I never knew that creme brulee has been around for ages!
What a perfect dessert to bring to Fiesta Friday! thanks for sharing it with us.
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Nadia said:
It certainly has stood the test of time.
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Rafeeda - The Big Sweet Tooth said:
I have always enjoyed creme brulees at buffets but never tried making it myself… looking at the texture, I must make these at home very soon… pinning this up…
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Nadia said:
They are much easier than most people think. Let me know how they turn out.
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sarahgiebens said:
It looks just perfect! Yumm!
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Nadia said:
Thank you.
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