Mary Berry's Creme Brulée

 

 

 

When I was trying to think of a dessert which would make the perfect ending to a romantic dinner, the best one I could think of was Creme Brulée. It might seem a bit cliche but it's simple to make and delicious.

It's also a dessert that you can make (up to the point of bruléeing it) well ahead of time. This makes it perfect for a celebratory dinner or dinner party. In face the longer you chill the custard part of it the better.  It doesn't really take long to caramelize the sugar on top and this can be done at the last minute.

 

 

I looked at quite a few recipes. Some seemed very involved and faffy.  Surely such a simple dessert did not need to be complicated.  

I finally settled on the recipe for Creme Brulée that I found in Mary Berry's Complete Cookbook. It seemed very simple and straightforward, and you know me, I like simple and straightforward.

I had enough of cooking complicated food when I cooked at the Manor to last me a lifetime ten times over. Now I am retired, I love simple, and the simpler the better!

Creme Brulée is also known by the name of Burnt Cream. Essentially it is a rich custard made with eggs, sugar and cream which is chilled, covered with sugar and then the sugar is burnt on top by a grill or a blow torch to melt it and give it a lovely crackly sugar coating.

The test of a good Brulée is that it cracks rather loudly when you tap the top of it with the underside of a  metal spoon!  The secret to this is making sure your custard is really well chilled before you sprinkle it with the sugar and grill it.

  

There is a secret to perfecting the sugar crackle as well. You can do it underneath a hot grill or a salamander, but the easiest and best way to do it is by using a kitchen torch. This gives you far more control over the end result, and is much more efficient.

You can do it with a grill, yes, but you run the risk of heating up the custards, which will in turn effect the end result of the crackle. To prevent this, it is recommended (when using the grill) to place the custards into an ice water bath, which will serve to keep the custard part of the dessert really cold.

WHAT YOU NEED TO MAKE MARY BERRY'S CREME BRULÉE

Very simple ingredients. There is nothing complicated about this simple dessert.

• softened butter for greasing the ramekins
• 4 large free range egg yolks
• 2 1/2 TBS (30g/1 ounce) vanilla sugar
• 2 1/2 cups (600ml) single (18%) cream
• 6 TBS (71g) granulated sugar

 

Don't worry if you haven't got any vanilla sugar for the custard. You can slit and scrape the seeds from a vanilla bean into the cream before heating it.  Add the  pod as well. 

 

When done, remove the pod from the cream, pat it dry and then use the spent pod to flavor your sugar by inserting it deep into your sugar bin. After that you will always have vanilla sugar. 

My sugar bin is always full of vanilla pods. The more the merrier!  Or you could just use 1/2 tsp of pure vanilla extract or vanilla paste.

 

HOW TO MAKE MARY BERRY'S CREME BRULÉE

It's really not as faffy as it seems, and Mary's recipe is the simplest version by far.  Just follow the instructions to the "T" and you will have success.

Butter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.

Preheat the oven to 325*F/160*C/gas mark3.

Beat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.

Transfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.

Bake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.

 

Cover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.

Sprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)

Chill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.

This really is a lovely dessert.  In all truth I could quite happily just eat the custard part of it even without the burnt sugar topping. Its rich and creamy and I love custard of any kind!  This one with its cream is especially indulgent.

If you are looking for some other type of dessert might I suggest the following, which are all delicious:

LITTLE BLUEBERRY PUDDINGS - You make a simple batter, lightly flavored with vanilla and fresh lemon zest, into which you fold some fresh berries. This is spooned into paper cups; some wild blueberry jam is swirled into the batter, and they are baked. Served warm with some cream, these are deliciously delightful! 

PRUNE AND WALNUT PUDDINGS WITH A LEMON SAUCE - Little steamed puddings that are lush and yet low in fat. Studded with plenty of sticky prunes and crunchy walnuts they are delicious served warm with a fresh sweet and buttery lemon sauce.

Yield: 6

Author: Marie Rayner

Mary Berry's Creme Brulée

Prep time: 10 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 35 M

This is a fabulously rich dessert that is indulgently perfect for a special meal. Adapted from the doyenne of British cookery to reflect North American measures. You will need six ramekins or shallow creme brulée dishes.

Ingredients

• softened butter for greasing the ramekins
• 4 large free range egg yolks
• 2 1/2 TBS (30g/1 ounce) vanilla sugar
• 2 1/2 cups (600ml) single (18%) cream
• 6 TBS (71g) granulated sugar

Instructions

1. Butter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.
2. Preheat the oven to 325*F/160*C/gas mark3.
3. Beat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.
4. Transfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.
5. Bake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.
6. Cover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.
7. Sprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)
8. Chill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.

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