Creme Brulee

 

For you creme brulee fans out there, I have two recipes for you! One is a lavender-infused creme brulee, and the other is vanilla earl grey infused. My mom is the person I have to thank for teaching me how to make the perfect creme brulee. The texture is always amazing, the flavors are really good, and it always seems to come out perfect

 Tips: So I have a few tips to share from my mom Karen. 

 

The Common Mistakes We Make

• The custard is tepid, and not cold
• The flavors are off
• The custard isn’t creamy and falls apart
• Cooked too long

Tips On The Perfect Creme Brulee

• Use heavy cream
• Do not overcook the custard
• Use fresh vanilla bean
• Use a kitchen towel to place on the bottom of the water bath, and place the ramekins directly on top
• Demerara and turbinado are my favorite sugars to use to caramelize the tops.
• Chill the custard until set. Normally I like to enjoy the custard the next day.

 

 

Lavender Creme Brulee Recipe 

Servings: 5

Ingredients:

• 2 cups of heavy cream
• 1 whole vanilla bean split and scraped
• 1/2 cup of white sugar, plus 6 tablespoons for sprinkling over the top
• 5 large egg yolks
• 1 teaspoon of dried lavender flowers

Method:

1. Preheat oven to 325 F. Place 4 shallow oval 6- oz ramekins in a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil; keep hot until ready to use.

2. In a small saucepan, add your dried lavender to the cream, heat the cream on medium, and add the vanilla bean and mix until the mixture starts to steam for about 6 minutes. Turn off heat. Make sure you strain out the lavender and keep your creme.

3. In a large bowl, whisk together 1/2 cup of sugar and the egg yolks until combined. Whisking constantly, slowly add hot creme mixture. Strain mixture into a clean bowl. Skim off any surface foam with a spoon.

4. Pour custard into ramekins. Carefully pour the boiling water into the baking pan until it reaches halfway up sides of ramekins. Bake until custard is just set in the center when gently touched with your finger, about 35 minutes. Transfer ramekins to a wire rack to cool. Cover with a plastic wrap, and place in the refrigerator to chill completely, 2 to 3 hours or overnight.

5. Sprinkle sugar over the top of the ramekins, making sure it’s evenly distributed. Using a kitchen torch, pass the flame in a circular motion 1 to 2 inches above the surface of each until the sugar bubbles, turn amber, and forms a smooth surface. Serve immediately.

 

 

 Earl Grey Vanilla Creme Brulee Recipe

Servings: 5

Same ingredients as the recipe above except replace the lavender with 2 earl grey tea bags. 

Method:

1. Preheat oven to 325 F. Place 4 shallow oval 6- oz ramekins in a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil; keep hot until ready to use.

2. In a small saucepan, add earl grey tea bags to the cream, heat the cream on medium, and add the vanilla bean and mix until the mixture starts to steam for about 6 minutes. Turn off heat. Make sure you strain out the lavender and keep your creme.

3. In a large bowl, whisk together 1/2 cup of sugar and the egg yolks until combined. Whisking constantly, slowly add hot creme mixture. Strain mixture into a clean bowl. Skim off any surface foam with a spoon.

4. Pour custard into ramekins. Carefully pour the boiling water into the baking pan until it reaches halfway up sides of ramekins. Bake until custard is just set in the center when gently touched with your finger, about 35 minutes. Transfer ramekins to a wire rack to cool. Cover with a plastic wrap, and place in the refrigerator to chill completely, 2 to 3 hours or overnight.

5. Sprinkle sugar over the top of the ramekins, making sure it’s evenly distributed. Using a kitchen torch, pass the flame in a circular motion 1 to 2 inches above the surface of each until the sugar bubbles, turn amber, and forms a smooth surface. Serve immediately.