Creme Brulee

Makes 4 medium (6oz?) ramekins per recipe. Could double it, or make two batches, each in a different flavor. Servings multiple flavors in tiny ramekins might be amusing.

You will need a blowtorch, preferably MAPP gas w/ diffuse nozzle. Most other methods don't work, as they overheat the underlying custard.

If making en-masse, then consider just heating the sugar until caramelized in a pan and pouring a small quantity over the top of each.

Ingredients

• • 8oz heavy cream

  • 1 1/2 oz sugar

  • Flavoring, chose one of:

    • Vanilla

      • 1 tablespoon vanilla extract

    • Smoky Tea

      • 2 teaspoon Harney's Russian Country tea (Lapsang Souchong would work too)

    • Orange and Ginger

      • 1 teaspoon dried ginger

      • 1 capful Boylan's orange oil, or grated rind of 1 orange.

    • Green tea

      • 1/4 matcha powder - you'll need to dissolve this to a thick paste in a little of the cream mixture to get it to dissolve well

  • 4 egg yolks

  • 4 teaspoon sugar (separately, to brulee)

Method (NB. Be careful not to whisk as you'll get air into the custard).

• 1. Preheat oven to 300 degrees

  2. Mix cream, first quantity of sugar, and flavorings in a small pan, set over medium heat until it just starts to boil.

  3. [NOTE: if making individually flavored ramekins, you have to do it before adding the eggs else they won't infuse properly, vanilla won't boil off, etc).

  4. Remove from heat and allow to infuse for 15 minutes, then strain

  5. Set a kettle of water to boil.

  6. Stir the infused cream slowly into the egg yolks (don't aerate)

  7. Strain through a fine-mesh sieve into a measuring cup, or similar vessel with pouring lip.

  8. Pour into 3 ramekins, dividing evenly.

  9. Set the ramekins in a water bath 1/2 to 2/3 the depth of the ramekins, using the boiling water.

  10. Bake for approx 30 minutes, until center temperature is 170-175.

  11. Cool to refrigerator temperature.

  12. Sprinkle each with a teaspoon of sugar; don't try to use more or it will burn before the top is melted.

  13. Brulee the sugar with the blowtorch, holding it 6-8" away from the surface, and moving continuously - you want to "heat" the top to near melting point before trying to caramelize.

Felicity Cloake

https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/20/how-to-cook-perfect-creme-brulee

Makes 2

• • 300ml double cream

  • 1 vanilla pod

  • 3 egg yolks

  • 15g caster sugar

  • 1 tbsp demerara sugar

Method

• 1. Preheat the oven to 150C / 300F and put 2 small ovenproof ramekins in a baking tin. 

  2. Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.

  3. Meanwhile put the yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined.

  4. When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.

  5. Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins.

  6. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.

  7. Scatter the tops of the cold brulees with demerara sugar, and use a blowtorch or hot grill to caramelise the tops – if using a grill, you may need to put them back in the fridge for half an hour before serving to cool down again.