All you need is 4 ingredients and half an hour baking time. I was very excited when I saw the beautiful egg yolks and smell the fragrance of vanilla and cream while heating. But when I opened the oven after the cooking time, my heart sank coz the egg custard looked like the surface of the moon, rugged and ugly! I think I probably put too much water into the pan, or used slow bake mode instead of convection mode or overcook it slightly although the recipe says 40mins and I only baked for 30mins. I was upset until I tried a spoonful of it. Yum!! It tasted exactly like how it should be. So that wasn't a total failure.
Serves 6
Ingredients
600ml thickened/whipping cream
1 vanilla bean, split, seeds scrapped or 1/2 tsp of vanilla extract
6 egg yolks (I checked other recipes, looks like 4 yolks is also ok)
1/4 cup caster sugar
120g demerara sugar or white sugar if you don't have any
Directions
- Preheat the oven to 120C and boil some water for the deep roasting pan.
- Place the cream, vanilla extract over small heat and bring to scalding point, then remove from heat.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 mins or until pale yellow.
- Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 6 ramekins.
- Place ramekins in the pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
- Bake in the oven for 30mins or until the custard has just set. Remove ramekins from the water bath, and set aside to cool on a rack. Put it in the fridge for 4 hrs to cool and set.
- Before serve, sprinkle demerara sugar evenly over the surface of the baked custards. Run a blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises.
Source: http://www.masterchef.com.au/recipes/crme-brulee.htm
No comments:
Post a Comment