philippecartierofficialbrand@gmail.com
philippecartierofficialbrand@gmail.com
philippecartierofficialbrand@gmail.com
philippecartierofficialbrand@gmail.com
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Crème Brûlée
Pre-heat Oven to 160 degree celcius in 'Fan Mode'
Pour 100ml of Full Fat Milk into a Medium Pot
450ml of Whipping Cream
10g of vanilla Extract/ Essence
Mix them well with a Hand Blender
Warm the Pot in Medium Heat
Remove Mixture from heat before it boils
Separate 5 Egg Yolks from Egg Whites
Pour the Hot Cream Mixture into the bowl of Egg Yolks
Stir both ingredients with the Chopper Attachment from the Hand Blender
Add 50g of Brown Sugar into the Mixture
Continue Stirring
Strain the Mixture through a fine sieve and set it aside
Put Ceremic Bowls in an oven tray
Pour Water into the tray
The Water should fill half the tray
Fill Hot Cream Mixture to the brim of the bowls
Cover the Tray with Foil
Poke small holes in the foil to allow air to circulate
Bake the Mixture for 30 to 35 Minutes till they softly set
Gently sway the tray to check if the Crème Brûlée are ready
They will Wobble like Jelly in the Middle once they are ready
Do not over bake the Crème Brûlée, lest they become too firm
Remove the Brûlée from the oven tray
Set them on a wire rack to cool for a few minutes
Then place them in the refrigerator to cool completely
Upon serving sprinkle 1½ Teaspoons of Brown Sugar over the Brûlée
Use a blowtorch to caramelize the Sugar
Keep Moving the Flame around the Brûlée for a consistent texture
Serve when Brûlée become firm
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