Oh my, I was really in two minds whether to post this recipe or not…
This Brûlée is really really interesting. I mean, the recipe is, the taste is… just my final effect was not ;) It was not a complete failure but if you have a look at real Grand Master doing it, you’ll understand my own imperfections :)
Yet, as I said before, the recipe itself is interesting enough to share it with you. Who knows, maybe you’ll be more lucky while making it? I hope so :) If you decide to make this Brûlée, I’ll be more than glad to hear about your experiences and impressions :)
Another thing worth mentioning is that once again I realised how important and useful it is… not to know :) What do I mean? Well, I decided to make it, I did make it and only then did I start reading all comments, pieces of advice, voices of disappointment and declarations of failure. I even encountered an opinion that Crème Brûlée is one the most difficult and “moody” desserts ever! Gosh, you can imagine how lucky I was not to read it all before making the cream. A bit discouraging it may be, don’t you think? :)
My Brûlée is far away from ideal, true. But isn’t it about the taste, after all?
The whole trick about Crème Brûlée is… way of baking it, I suppose. Right temperature and appropriate time of baking. Actually, it may mean different things for different people and… their ovens :) In my case, I was baking it till I said to myself “yes, that’s the moment to take it out”. Really, it’s about observing.
When it comes to pictures… I know, I know, nothing amazing. It’s because of baking in the evenings mostly. I’ll try to make up for it one day :)
Alright, enough of this chit-chat.
Time to bake “the most difficult of all desserts” :)
Ingredients (for 3 ramekins):
- 1 1/2 cup heavy cream
- 3 yolks
- 1/4 cup sugar
- few drops of vanilla aroma
- 2 tsp passion fruit pulp
Heat up heavy cream with sugar, aroma and passion fruit pulp, stirring constantly.
Heat up till the boiling moment, then take it off the heat and leave aside for cooling.
Whisk the yolks thoroughly.
Add a bit of cooled cream mass to the yolks and stir it all for a moment. Let the yolks get a bit warmer thanks to the mass.
Then add the rest of the mass and stir it until all combined.
Pour the mass into the ramekins.
Bake at 100°C-110°C for about 45-60 minutes.
It is possible that the temperature should be a bit higher.
It is also possible that the time of baking should be prolonged a bit. It’s crucial to observe brûlée while it’s being baked.
At the end of baking the cream should be jiggly :)
Once it’s baked, let it chill to room temperature.
Then, leave the ramekins in the fridge overnight.
Next day, dry the top of the cream using a kitchen roll.
Sprinkle the cream with brown sugar… and fire! :)
There are three ways to carmelise sugar:
1 – using a special gas torch (oh, very convenient and comfortable :))
2 – placing the ramekins on the top level of your oven set at grill option (quite difficult)
3 – RECOMMENDED :) sprinkling the top of the cream with food spirit and… setting it on fire :) this one is pretty cool :)