Crème Brûlée: The Essential Guide (Top French pastry chef recipe)

Crème brûlée: the essential guide:
Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured creme brulee combined with a crunchy thin layer of caramel.

Ingredients: ( for 4 standard 12cm/4 inch low profile ramequin)

250 ml full cream milk ( whole milk)
250 ml cream 35% fat ( heavy cream)
1 vanilla pod seeds remove and added in the milk ( or 1 tablespoon of vanilla essence)
4 large egg yolks
90 grams of caster sugar
50 grams of brown sugar (for the caramelisation)

Cooking time:
cook for 45 minutes on a baking tray ( no water bath) in the oven on the lower rack.
Cook for up to an hour if you are using larger ramequins.

The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center.
to test : tap gently the side of the ramequins to see if the center of the creme wobbles (as shown in the video)

Cookware:
Ramekins ( Cazuela):

Oven thermometer:

Culinary blow torch:

Cannisters:

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Food Conversion Tool:

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In this Crème brûlée video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch.

Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.

A word about caramelizing:

When the custard is ready, Just before serving, take the crème brûlée out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crème brûlée.

To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method.

The ideal is to caramelize the top of the crème brûlée without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crème brûlée immediately