Tuesday, 10 April 2012

Crème Brûlée

Mmmmm where shall I start..the rich, smooth, eggy cream, the crackling caramel topping, the wonderful aroma of nutmeg (yes! nutmeg) mixed with citrusy orange flavour wafting through my kitchen (sigh).



The theme for this fortnight's bakealong is (as you've guessed)"Crème Brûlée". I decided to go with Nigella Lawson's version of the classic dessert. It's a fairly simple recipe to follow plus the recipe doesn't call for a water bath in oven, instead the custard is cooked on stove top for 10 minutes and you are done. Given the soaring mercury in Mumbai, I was glad to follow Ms Lawson's way of making the voluptuous pudding (her words not mine :D) thereby giving the hot oven a miss.

Crème Brûlée
Adapted from Nigella Lawson
(I followed the recipe given in her book "How to be a Domestic Goddess". The link given above uses somewhat similar method)
Ingredients:
600ml low fat cream
1 teaspoon orange essence (the original recipe called for orange infused water..don't know what that is :D)
8 egg yolks
3 tablespoons caster sugar
Approx.6 tablespoons demerara sugar
1/2 teaspoon grated nutmeg

Method:
Put a pie dish of about 20cm diameter (I used 2 oval shaped pie dishes of 7 inches each) in the freezer for at least 20 minutes.
Put the cream, nutmeg and orange essence into a saucepan and bring to boiling point, but do not let boil.(At this point Ms. Lawson advises to fill a sink half with cold water in case the custard splits. Because if it does, you can plunge it into the ice cold water. But don't worry it seldom happens given the generous amount of egg yolks in the cream, it will thicken faster).
Beat the eggs and caster sugar together in a bowl, and, still beating, pour the flavoured cream over it. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens: about 10 minutes should do it.
When the cream's thick enough, retrieve the pie dish and pour this creme into the severely chilled container. Leave to cool, then put in the fridge till truly cold. Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered tortoiseshell covering on top. I don't have a blowtorch, I followed the kitchn.com's advise of putting the dish in a cold oven, then turning on the broiler. This helps keep the custard cool while getting the top crisp.
Here's how you do it, when ready to make the sugar crust, take the pie dishes out of the refrigerator and dab their tops dry of any moisture or condensation. Move the top rack in your oven up as high as it will go. Place the dish in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Put back in the fridge if you want, but remember to take it out a good 20 minutes before serving.

I m entering this into the Bake Along organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.


                                                                   

Please visit the following awesome blogs for some gorgeous recipes



12 comments:

  1. Lovely! I am not aware that the custard for Creme Brulee can be cooked over the stove top! Wonderful! Thank you for baking along with us! Have a nice day!

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  2. L.O.V.E. your oval pie dishes! and the stove top method! DELisH!

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  3. This looks good. Means I really have to do it .. LOL

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  4. Your creme brulee looks very perfectly made! You sounds like that you have been doing lots of research for this bake :D

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  5. hi anuja, so nice to see you again in our bake along and so interesting to see a non baked creme brulee. I think this is another genius idea. Thank you so much for sharing, very delighted! hv a nice day!

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  6. A very different version from the rest, no bake huh! Awesome and the flavors sounds delicious and aromatic too!

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  7. Perfect crème brulée , Anuja! I love crème brûlée especially with lovely flvors! Isn't it amazing how creamy is this dessert!! Simply divine! Well done! Have a lovely day! :)

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  8. Loved this interesting recipe!! Yum! Yum!

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  9. Your brulee looks delicious, and I love how it totally skips the step of baking in a water bath. I will definitely try it one day when my love for creme brulee deepens... and I love Nigella! She's really one hell amazing domestic goddess ;)

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  10. Everywhere I look, there is creme brulee! This looks so yummy, I must try creme brulee sometime (sadly I have never made or tasted this stuff!)

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  11. Hi Anuja, your brulee look tempting and delicious. Thank for sharing another great recipe.

    Have a nice week ahead.

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Thank you so much for taking the time to comment! Happy baking! :)

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