There are many versions of creme brulee but the one I make is simple and easy and not too heavy. It is basically a custard made with eggs, milk, cream and sugar. It has a crisp crust and a soft velvety centre.
The French call it creme brulee. and the English like to call it caramel custard. Unlike the caramel custard, a creme brulee is not inverted and served in small bowls or even individual ramekins.
Here is my recipe
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6-8
Ingredients
3 Cups Milk
1 Cup Cream ( Full cream)
8 Large Eggs
1 Cup Sugar
1 Tsp Lemon Zest
1 Tsp Cinnamon Powder
1 Tbsp Flour
2 Tbsp Sugar to make Caramel
1/4 Cup Dark Brown Sugar or Demerara Sugar for topping
Procedure
Pour milk and cream in a pan and boil. Add sugar and stir to dissolve all the sugar.
Mix flour in a little cold milk to make a paste.
Put this paste in the milk cream mixture and mix very well. Make sure there are no lumps.The mixture will thicken a little bit.
Set the mixture aside to cool.
Make caramel with 2 tbsp sugar and a little water and pour into an oven proof bowl so that the caramel coats the bottom and sides of the bowl.
Crack eggs in a bowl. Add cinnamon and lemon zest and mix. Do not whisk too much. You do ont want too many air bubbles.
Now its time to combine the eggs and milk. First put a little milk mixture in the eggs to raise the temperature of the eggs.
Mix and then add the remaining warm milk mixture to the eggs and mix very well.
Do not avoid this step or else you will end up with scrambled eggs! Alternately, allow the milk mixture to cool completely and then mix with the eggs.
Strain this mixture and pour into the bowl lined with caramel.
Place the bowl in a water bath (tray containing water) and bake in a preheated oven at a low temperature (120 degrees) for 40 to 45 minutes.
Insert a toothpick in the centre to check if it is done. You will know it is done when the toothpick comes out clean.
Just before serving, cover the custard with brown sugar or demerara sugar and caramalise it with a blow torch. Alternately, put it in a very hot oven in the top shelf for 2-3 minutes.
Serve warm!
Enjoy!
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