Creme Brulee

This, my dear readers, is a pure taste of deliciousness. Or the most magical taste of heaven if you´d like.
When I went to Prague with my boy couple of weeks ago, we´ve been enjoying luxury in a 4* resort. (Don´t get me wrong, I am not this kind of girl. I don´t need lot of things for living. I just brought a little sprakle to my life.)
On our last day, we´ve had the most amazing grilled salmon and ham wraps accompanied by fresh salads. And, after I saw all of the sweets and cakes, which were directly in front of us (very evelish temptation!) I had to try something.Anything! So I immediately decided to order us Coconut Creme Brulee. It tasted divine. It was like eating the softest creme you can imagine, piece by piece. We only had one problem. We didn´t want to stop eating it. I could just sit there all day long filling my belly up with this scrumptious and luxury dessert.  Please, do me a favor. Buy yourself a blowtorch and make these. You´re family(or whoever will taste them) will melt away! I´m giving you recipe for the basic Vanilla Bean Creme Brulee, because I´m traditional. But once you´ll find out the technique, you can add different kinds of spices, mascarpone or even coconut milk for different flavours and textures.
Creme Brulee:
250 ml double cream
3 egg yolks
50 grams sugar
1 vanilla pod
Put your cream into a sauce pan. Cut your vanilla pod in two halves and scrape out the seed. Pur your vanilla pod and vanilla seeds into sauce pan with cream and bring to a boiling point. Then lower the heat and simmer for 5-10 minutes.
Meanwhile, mix the egg yolks with sugar until pale and fluffy.
Adding little by little, mix the cream with egg yolk mixture. Mix very carefully but fast, you don´t want your brulee to be like scramled eggs. Then, put the mixture back into a saucepan and cook until it thickens a bit.
Preheat your oven to 150°C.
Pour the liquid into 4 ramekins(you can easily double the recipe). Put them into a deep baking tray. Pour enough hot water into a pan to come halfway up the sides of your ramekins.
Bake for about 40-45 minutes, until the Brulee is just set (must be jelly consistency).
After it´s baked, let it come to room temeperature and refrigerate for at least 2 hours. (Or up to 2-3 days)
Before serving, use your blowtorch(or upper side of your oven) to caramelise top of your Brulee to make the delicious and crunchy caramel top.
Ps. I put my Creme Brulees in a cool place. We ate 3 of them and I left the last one on the bottom shelf in our kitchen pantry. And then,when we were enjoying quiet Sunday afternoon, I heard some noise, coming out of our kitchen pantry. When I came closer, I found out it was my dog eating the last Creme Brullee! I called her name very loudly and then she just looked at me, with her eyes saying: ´I didn´t do anything! Let me finish licking this Brulee!´ I coudln´t help it, we all just laughed. Well, I guessed it was really delicious. :-)



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