Crème Brûlée

Nicolette van Niekerk
Since the 17th Century, Crème Brûlée was known by this name and literally means, “Burnt cream”. Although it is still made from the same recipe family as the Crème Caramel, the difference between the two custard base desserts is the topping. Caramel is served with caramel syrup and the Crème Brûlée with a caramelised hard crust. Here is the traditional french recipe I got to know when we were still foodie -students.I’ve added some rose or orange flower water to the ingredients but this can be removed if you want to stay with the traditional recipe.There is also some tips to help you create the perfect Crème Brûlée. DSC_1274b   Preparation time: 20 minutes Cooking time: 40 minutes – 50 minutes Ingredients: 500ml Cream 200ml Milk 125g Castor sugar 1 Vanilla pod 5 egg yolks 1 egg white 1 Tbsp Orange flower water / rose water 50g Brown sugar / castor sugar for sprinkling   Method: 1. Preheat the oven to 120°C (250°F).Place the milk, cream and half the sugar in a saucepan with the vanilla pod. Bring just to a boil. 2. Mix the sugar, egg yolks and egg white together in a mixing bowl. Strain the milk (to prevent the film from the milk to come into contact with the eggs). Pour the milk over the egg mixture, very slowly allowing it to emulsify with the eggs and  to prevent them from curdling. DSC_0773b 3. Stir in the orange flower/rose water. 4. Pour into 8 standard (125ml) size ramekins and place in a roasting tin filled halfway with hot water. Cook for 40 – 50 minutes, or until set in the centre (some ovens could take as long as 1 hour) DSC_1268 copy 5. Cool them at room temperature and refrigerate until ready to serve. 6. Just before serving, sprinkle the tops with brown sugar / castor sugar and caramelise under a very hot grill or with a blowtorch.Serve immediately. DSC_0822b TIPS: DSC_0777b