Hey all
One of mine & my sister Saadia’s, all-time favourite movie scene was from the movie “My best friends wedding”, https://www.youtube.com/watch?v=vGgdg2q1eig . When we were younger we used to act out this scene word for word, over & over, when ever we indulged in a Crème Brûlée. I guess we were just fascinated, how as a food critic Julia Roberts describes their love triangle to desserts. And till today it still cracks us up, every time we watch it.
The thing about Crème Brûlée is, its sweet, its rich, its smooth, its creamy & its got crunch too, basically its perfect! Indeed she is a flawless celebrity! Classically made with the seeds from a vanilla bean, although you never restricted to add any extra flavours of your choice that will savour every taste bud (e.g. chocolate, fruit, lavender… etc.)
Crème Brûlée
Serves: 2
Ingredients:
300ml cream
2 egg yolks
25ml castor sugar
5ml vanilla
20ml brown sugar (+/-5ml each for brulee)
1 vanilla bean (optional)
Method:
- Preheat the oven 180C.
- Heat the cream in a bowl over a pot of boiling water (make sure that the boiling water doesn’t touch the bowl) if using vanilla bean scrape the seeds & leave to infuse.
- In separate bowl with a whisk, whisk the sugar & egg yolks together until pale.
- Cool down the cream a bit & whisk half into the egg yolks(to prevent scrambling).
- Than add all the egg yolks mixture to the rest of the cream in the bowl, add vanilla & cook over the boiling water, until a thick custard forms.
- Pour into 4 ramekins.
- Place the ramekins in a baking dish filled with boiling water (water bath)
- Bake in a water bath until the custard is set.
- Remove from the water bath leave to cool & than chill in the refrigerator over-night.
- Before serving sprinkle the brown sugar on the top & with a blow torch burn the sugar.
- Serve within 1-2hours, otherwise the brulee will lose its crunch.
Bon Appetit!
Vanilla Bean Crème Brûlée
Chef Tasneem Saith
CHEF Thyme 