Christmas is coming and what better way to celebrate than with a star shaped creme brulee? This recipe for Rachel Khoo’s Creme Brulee draws its inspiration from France. Creamy with a caramelized crust on top, this creme brulee boasts a bold vanilla flavor due to its use of whole vanilla bean. This recipe has instructions for individually portioned ramekins. Get creative and find a fun shape like a star to help you celebrate the holidays!
- 6 servings
- 300 milliliters cream
- 200 milliliters milk
- 1 vanilla pods
- 6 egg yolks
- 100 grams sugar
- 30 grams white sugar (to burn)
- 30 grams brown sugar (to burn)
- In a saucepan, heat the cream and milk.
- Cut the vanilla pod in half, and use a knife to remove seeds, and add to the milk and cream.
- Bring to a boil, and remove from heat.
- Separate the yolks from the whites, add sugar to the yolks, and gently add the hot cream, stirring gently.
- Do not over mix to avoid creating too many bubbles.
- Preheat the oven to 110 degrees Celsius.
- Divide the cream into 6 ramekins, and place them on an baking tray.
- Pour cold water in the tray, halfway up the sides of the ramekins.
- Bake for about 30-40 minutes, or until the cream is set around the edges, but still slightly soft in the middle.
- Remove the ramekins from the water, and cool completely at room temperature.
- Cover with plastic wrap (without touching the cream), and refrigerate for at least 4 hours, or overnight.
- When ready to serve, make the sugar topping.
- Mix the two sugars, and distribute evenly in the ramekins. Use a kitchen torch to burn the sugar from a distance of at least 30 centimeters. Burn once, and then again for a kind of sugar glass on the cream.
PER SERVING *
|Calories300Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.