Monday, November 26, 2012

My Passionate Crème Brûlée (makes 16 ramekins)

Crème Brûlée is extremely simple to make and it always seems to be a crowd pleaser even for those who are not so fond of sweets such as my father, brothers and me.  This recipe may seem to have a lot of sugar but my passion fruit syrup was a bit tart.  If you make your own fruit syrup then you can control the amount of sugar that goes into it. Some fruit will have more natural sugar than others. When I make my own fruit syrup I tend not to add sugar.  When I use it for cooking then I can add sugar to taste.

My Passionate Crème Brûlée (makes 16 ramekins)

4 C heavy cream
12 Tbsp passion fruit syrup (please see Lilikoi Syrup post)**
10 Tbsp white sugar**
16 large egg yolks
Raw sugar (according to your taste)


1) In a large bowl, gently whisk egg yolks, white sugar and passion fruit or lilikoi syrup until blended, set aside.  Preheat the oven at 325 F.
2) In a medium size pot add cream and turn heat to medium.  Once the cream is just boiling turn heat down to a low simmer, stir frequently for 3-5 minutes.
3) Temper the cooked cream into the egg-sugar-passion syrup bowl, one ladle at a time until the cooked cream is gone.
4) Boil a large kettle of water, place the ramekins in heat proof casserole dishes/pans, pour the hot water up to about 2/3 up to the ramekins (take care not to burn yourself).
5) Pour the tempered mixture in the ramekins.
6) Bake for 35-40 minutes.
7) Remove the casserole dishes/pans with the ramekins from the oven and let cool completely.
8) Cover each ramekin in plastic and chill the creme in a refrigerator at least 4-6 hours or overnight.
9) Once chilled, sprinkle about 1/2 to 1 t (or according to your taste) of raw sugar on the top of each ramekin, blow torch the top to melt and caramelize the sugar.
10) Serve the crème brûlée immediately once the burned sugar has cooled.

**10/24/14, addendum:  12 Tbsp passion fruit syrup = approximately 3/4 cups.  The white sugar is between 3/4 cup to 1 cup depending on the tartness of your passion fruit syrup.  You can add some rum to step #1 if you are interested.  

*Typically my ratio for making crème brûlée consists of 1 cup heavy cream to 4-5 large yolks.  This ratio makes 4 ramekins.  I prefer to use fresh eggs if there are any available, these are tastier and the yolks are more intense in color.
*When I make a large batch I use the oven to bake the ramekins for convenience.  If I am just making 3-4 ramekins then I prefer to steam on the stove top.  Please see Lilikoi Crème Brûlée post on how to steam the creme brulee.
*If you have a friend who lives near you who only eat egg whites then you can trade.  He/She can give you all of his/her yolks and you can give him/her your egg whites!  It's too bad my friend Thúy lives an hour away.  Another option is to make egg white omelets.  

No comments:

Post a Comment