Tuesday, April 10, 2012
Bake Along #22- Creme Brulee
Another challenging bake for me, I actually feel a little intimidated making a creme brulee. Firstly, i am afraid that my custard wont set. Secondly, although i had once tasted a creme brulee but at that time, i was still unsure what was actually creme brulee and all i knew was that it tasted good when i had that and i cannot remember anything about that sugar crust. How is that sugar crust supposed to be? Crunchy hard or not that hard?
So here i just want to make a plain creme brulee, flavoured with vanilla. In my mind, i was thinking even if it fails, i dont have so much ingredients to waste. I was just reading some of the recipes of creme brulee in the internet and came upon this interesting post here by Hunger Hunger. She made and tested out some creme brulee recipes by some famous chefs and what interests me is that she made a comparison and sort of analysis of the number of egg yolks and the amount of cream used thus giving her the ratio of cream per yolk. Even though i did not try out any of those recipes, it gives me a better understanding and the possible outcome of the texture if it was of a certain ratio. Do jump over to Hunger Hunger if you want to read more on this.
For example if number of egg yolks used is 8, cream amount is 625ml, the cream per yolk 625/8 = 78ml ( ratio 1:80 )
I learned from her tested recipes that this above ratio gave her the best creme brulee and the one ratio that is above 100ml cream per yolk could result in a runnier texture. Some of you might think why take the trouble to calculate all these. Well, it's just a matter of learning and i want to be safe. I want something that can set well and at the same time, not too thick. Apart from that, I also just wanted to make a small recipe so it helps me here to work out a smaller recipe. 400ml of cream and 5 egg yolks, ratio is 1:80ml, so this shall be it. But if some recipes use additional milk or whole eggs, then it's a different story.
Recipe ( makes 4 ramekins)
5 egg yolks ( 115gms)
400ml dairy cream
2.5 tbsp caster sugar
1 vanilla bean
some extra sugar for sprinkling
boiling water ( for water bath)
1.Pour the dairy cream into a saucepan, scrape the seeds out from the vanilla bean, put that into the cream and cook on medium-high heat till it almost reaches boiling point. Turn to low heat and let it simmer.
2. Beat the egg yolks and sugar together till smooth. When this is ready, turn on the heat again and cook the cream till it reaches boling point, quickly remove from heat and stir quickly into the egg mixture. Keep stirring quickly till all the cream has been poured in. Using a siever, pour the cream into the ramekins.
3.Place the ramekins into a tray and fill the tray with boiling water, halfway up the sides of the ramekin.
4.Cook the custard in waterbath in the preheated oven at 150C for about 40-45 minutes.
5.Remove and allow to cool down, then leave it in fridge overnight.
6.To broil, sprinkle about 1 tbsp of sugar into each ramekin and broil on the upper rack for 5 minutes or so to caramelise the sugar.
Let's hop over to see my baking partners,Joyce and Zoe who did theirs and also the rest who have joined us.
get the InLinkz code