Crème Brûlée is a good choice when it comes to having a joyful evening with family and friends. It is a custard with is consists of egg yolk, cream, a little sugar, and vanilla with a hardened layer that makes it very special and unique.
The origin of Crème Brûlée is quite unknown. Different countries like England, Spain, and France claim it’s theirs. However, most culinary historians believe custard was well known since the Middle Ages and different recipes for it spread all around Europe. Spanish claim that they invented this dessert in the early 18th century and called it “crema catalana”; although British claim it is their invention since the 17th century under the name of “burnt cream”. The French name of Crème Brûlée became popular in the late 1980s which in French means burnt cream. Obviously, France is only one of the European countries offering its Crème Brûlée.
- Heat the oven to 325 degrees.
- Whisk the egg yolk and sugar in a bowl. Place the cream into a pan and set over medium heat. When you see bubbles appear round the edge, take the pan off the heat. Gradually add the cream to the egg yolk and sugar mix and stir.
- Pour the mixture into the ramekins. Put them on the oven tray and place it in the middle rack. Pour boiled water into the tray.
- Take the ramekins out and let them cool for five minutes. Then put them in the fridge for at least four hours.
- After some hours remove the ramekins from the fridge. Sprinkle a layer of sugar over each ramekin. For a better caramel layer use caster sugar. Make sure you spread the sugar very well.
- Reheat the oven. Put the ramekins on the tray and bake for five to ten minutes on the top rack. The sugar must be caramelized and melted not the crème. Then put the ramekins back in the fridge. To have crispy caramel sugar it should be less than thirty minutes.
If you don’t have enough time to make this dessert, here are some easier recipes.