I recently returned from a week in the Flinders Ranges in South Australia, where I enjoyed taking long walks and viewing the hordes of kangaroos and emus that roam the outback. There was also a lot of tasting of the ‘local produce’ too, such as kangaroo pies, ’emu burgers’ and quandong (native peach) pies. For some reason, though, when returning to my home doorstep, I had an urge to make a French Crème Brulée dessert!
Achieving the perfect ‘crack’ of the Crème Brulée:
Crème Brulée is one of my favorite desserts- rich custard topped with a thin layer of hardened sugar, achieved through using a blow torch. I love the ‘cracking’ sound when my spoon pierces through the top sugar layer. However, it was only recently that I discovered how to make a Crème Brulée with that perfect cracking sound.
The first ‘secret’ in achieving the perfect Crème Brulée ‘crack’ is to dust the top of the dessert with white sugar before using the blow torch. Brown sugar has a nice caramel taste to it but it won’t give you that nice ‘crack’ as you dip your spoon into the dessert.
The second ‘secret’ to achieving success is to use a larger blow torch. I had been using a small ‘kitchen’ blow torch that you buy in kitchenware stores, however the results were lack luster. It was only after I bought a larger blow torch at my local hardware store (such as Home Depot or Bunnings) that I was able to get a nice caramelization of the sugar topping. I was afraid that I might singe my eyebrows or something if I used the larger blow torch, but it was easy to use and no disasters happened.
I had more success with the larger blow torch on the right
My recipe includes adding a layer of strawberry jam on the bottom of each ramekin, however this is optional. This dessert will still taste great without the jam!
Pre-heat oven to 320 F (160 C). Place the cream and milk into a medium saucepan. Split the vanilla bean in half and scrape the seeds using a sharp knife. Add the vanilla bean and seeds into the cream/milk mixture. Heat until the mixture starts to bubble a little, but do not let boil. Remove from heat and discard the vanilla bean (but retain the seeds). In a separate bowl, whisk together the egg yolks and sugar until the mixture turns pale. Place the milk/cream pan back onto medium heat; gradually stir the egg yolk mixture into the cream mixture until the mixture thickens and coats the back of a spoon. Be careful that the mixture does not boil or the eggs may start to 'scramble.' Strain the custard mixture into a jug. Place a thin layer of strawberry jam on the bottom of each ramekin (optional), then pour the custard mixture on top until the mixture reaches the rim of each ramekin. Place the ramekins in a large roasting pan, pour boiling hot water into pan to come halfway up the sides of the ramekins. Bake in oven for 30 minutes or until the custard has set. Remove ramekins from pan and let cool for 15 minutes; then place in fridge for 2-3 hours until the custard has firmed even more. Remove from fridge, dust the tops of the ramekins with a thin layer of sugar. Apply blow torch to the tops of the ramekins until the sugar bubbles and hardens. Alternatively, place the ramekins under a pre-heated grill for 1-2 minutes until the sugar bubbles and caramelizes. Garnish each dessert with a strawberry, several blueberries and a mint leaf. * You may substitute 1 tbsp of vanilla essence for the vanilla bean pod, if desired.Crème Brulée with Strawberries
Print Recipe
Ingredients
Instructions
Notes
5 Comments
John / Kitchen Riffs
May 1, 2018 at 12:18 amThis looks wonderful! And strawberries are such a nice garnish for this classic dessert. I love anything that requires me to use a torch in the kitchen. 🙂
David
May 2, 2018 at 6:34 amFran – it never occurred to me that there would be a big difference between the small and large blow torches. Now that you say it, it makes perfect sense! I found the same thing you did with white and brown sugars. But still wasn’t getting the good crack…
And strangely enough, one of my favorite recipes for crème brûlée has a layer of raspberry jam at the bottom! Now I have to try and strawberries. Thanks for a lovely recipe and, even more, the great advice!
Kathy @ Beyond the Chicken Coop
May 3, 2018 at 12:22 pmWhoa! That’s quite a bigger bigger! I think you’d better stop there or else you’ll end up with an industrial sized blow torch! I love the taste of creme brulee but I’ve never made it before. Yours turned out beautifully!
Karen (Back Road Journal)
May 16, 2018 at 10:52 pmOne of my favorite desserts and yours looks absolutely delicious.
Raymund
May 22, 2018 at 8:45 amSuch a nice classic and simple dessert!