MASALA MANGO MANTRA is a canadian blog uniting artists, designs, decor, fashion, food from around the globe and that which is beautiful and sometimes Indian inspired by design

Wednesday, July 17, 2013

Recipe: Creme Brulee

My husband made Creme Brûlée  over the weekend.  I was the happy photographer! Here's the recipe!

Creme Brûlée


12 Eggs yolks
150 g white sugar
1 litre cream
Vanilla essence

Here's the How to:

Preheat oven to 350 deg F

Separate the white from egg yolks

Heat the cream on sim in a large pan and occasionally stir it .

We had some fresh Vanilla beans so we added it to the cream. If you don't have vanilla beans, you can add vanilla essence 1 tsp should do.

Here's a  very aromatic Vanilla bean from Madagascar.

Fresh Vanilla beans scraped.

Add the vanilla beans to the cream and stir.

Add sugar and then the egg yolks. Tip: Whisk the egg yolks and then fold into the cream mix and stir. ( My husband forgot to whisk the egg yolks, but we managed to get a creamy mix )

Let the mix come to a boil.

Remove from stove top.

You will need tray where the bowls have to be placed on water. See picture below.
Transfer the contents in the bowl to 12 ramekins.  The mix should not be upto the brim of the ramekins. TIP: The contents should be enough that the water mark is. Place the ramekins on the tray. Pour water using a watering can onto the tray.

Bake for about 30 minutes

Let it cool on rack and chill in the refrigerator for about 3-4 hours.

Before you serve, put a spoonful of sugar on each bowl and using a torch, flame the sugar.

And voila its ready to be served and eaten!

Enjoy your Creme Brûlée

1 comment :

  1. Looks absolutely delicious!! Loved seeing the different stages of the cooking process.


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