Authentic Thick Crème Brûlée. Crème brûlée is a simple custard, made with nothing but eggs, cream, and sugar along with a little vanilla. To make crème brûlée , you'll need some heatproof dishes called ramekins. You'll also need a crème brûlée torch to caramelize the tops of the crème brûlées when you're ready to serve them.

Let sit for a few minutes, then discard vanilla bean. Fill a teakettle with water and bring to a boil. First, always use boiling water and do not spill it into the crème brûlée. You can cook Authentic Thick Crème Brûlée using 6 ingredients and 17 steps. Here is how you cook that.

Ingredients of Authentic Thick Crème Brûlée

You need of Egg yolk.
It's of Granulated sugar.
You need of Heavy cream.
You need of Milk.
It's of pod Vanilla beans.
Prepare of for caramel Granulated sugar.

The cooking time varies from recipe to recipe, and from oven to oven, so to check for doneness, use tongs to shake the crème brûlée. Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tray around the dishes of creme brulee with ice. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

Authentic Thick Crème Brûlée instructions

Put the egg yolks and sugar into a bowl and mix well..
Warm the milk and cream together in a pan over low heat until warm to the touch..
Mix the warmed milk and cream a little at a time into the bowl from Step 1. Mix in the vanilla beans as well..
Pour the mixture into the ramekins through a tea strainer..
Line the ramekins on a tray and fill with boiling water until about halfway up the ramekins. Slowly steam for 50 minutes in the oven at 130℃..
Once the crème brûlées are cooked enough so that the surface stays intact when the ramekin is tilted, take out of the oven. Leave to cool then chill in the fridge for 10 minutes..
Once chilled enough, completely cover the surface of the crème brûlées with granulated sugar. If you can see any of the pudding underneath, it will burn so be careful..
Slowly brown the surface with a blow torch. If it looks like it's going to burn before the sugar dissolves, give the surface 2 sprays of water..
If you don't have a blow torch, you could use the grill of a gas cooker, just make sure to keep an eye on the colour. You can also try making the crunchy caramel in a frying pan..
When you've chilled it once more in the fridge, they're ready..
The crème brûlée should keep its form when scooped out with a spoon but melts in your mouth..
I tried lots of different ways of creating the crunchy caramel surface. From left to right are the blow torch, grill and frying pan versions..
How to make the crunchy caramel in a frying pan:.
For each ramekins, add 1 heaping teaspoon of sugar to the frying pan. It's best to make each one separately..
As you're tilting the frying pan, melt the sugar over a medium strong heat..
Once lightly browned, pour into the ramekin and swirl around so that it covers the entire surface of the pudding..
It won't have the scorched colour but will still result in a fantastic crunchy caramel..

Remove from the heat, cover and allow to sit for. Creme brulee is a wonderful dessert for a dinner party, as you can make it ahead (minus the last minute sugar topping). You could also cut this recipe in half and make it for you and your special someone for a birthday, anniversary, or Valentine's Day. Nothing says I love you like a ramekin full of creme brulee. The egg yolks used in this Crème Brûlée recipe were from chickens fed an organic diet who have a ton of space, fresh air, and pasture.