Recently, a friend of ours asked us, What do you think is one of the sexiest foods? Our response: Crème brûlée. We get so much pleasure in cracking that caramelized sugar top to get to the smooth, rich cream beneath it. Some people feel the burnt sugar is the best part. We'll show you in this post how to do it right.
To burn the sugar evenly, follow these steps accompanying the photo:
- Add the sugar to the top of the custard.
- With one hand, grab both sides of the ramekin and with the bottom of the ramekin still touching your working surface, gently shake it from side to side until the sugar settles into an even surface.
- This is what it looks like when you've spread it evenly.
- Light your chef's torch and start caramelizing one area until it's lightly browned. Grab a potholder and then rotate the ramekin so you can easily access a non-burned area. Lightly brown that area, and keep working in bits, turning the ramekin until the sugar is evenly browned and has formed a hard shell.
Voila! This is what you'll end up with - a perfectly browned shell of sugar waiting for a spoon to crack it.
(Images: Kathryn Hill)
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One of the only things I registered for when I got married last month was a kitchen torch so that I could make crème brûlee at home. Almost everything else in our kitchen is either very useful or just pretty--this was my one dumb gadget wish.
Best I've ever eaten was made with lavender at La Note in Berkeley, CA.
I find that Turbinado sugar works the best for making a crusty top. It not only spreads well in a fine single layer but also burns more evenly.
This brings back memories of eating luscious crema catalana in Barcelona....
can this be done using my broiler instead of a torch? As much as I like the torch, I can't justify the unitasker.
Rebecca, get a welding torch: works just as well and you can weld with it! I found that the tanks of fuel for welding torches are the same as the ones on my (very small!) BBQ so it's kind of a win-win for me.
I've never had good results with the broiler, the creme just gets too warm and oozy.
I second the turbinado sugar.
i also reccomend adding a little bit of orange peel to the milk/cream while making th custard (remove it before it sets). OMG, divine.
Amelie approves of this post
oh no, i want some so badly now...
I've found a regular blowtorch works very well for this. My recommendation is to hold it farther back than you would a kitchen torch because the flame is larger. They are however, much more economical and far more awesome looking to wield. You can also use it for many more tasks.
Tiamat, you are right. I recently had to buy a welding torch to solder a pipe and it crossed my mind that I can finally make a proper creme brulee. Any recommendations as to recipes?
i am hoping now that I can perfect the top crust..brulee... I have the blow torch and all but may have not put enough sugar on the top! thanks for all the tips! gitasan
Your photo is being used here http://www.twirlandtaste.com/2012/12/creme-brulee-oatmeal-seductive.html
I was trying to find the source for the recipe and ended up here... thought you should know!