Creme Brulee

I suppose there is someone who doesn’t like Crème Brulee but I haven’t met that person... A ramekin with the caramelized golden sugar top covering the smooth creamy Crème Brulee is a perfect way to end the meal.

I have had some memorable examples of this dessert. Langan’s Brasserie located just off Picadilly in London was often visited years ago not only for the special atmosphere, but I knew that whatever level of excellence of the meal it would end well with their Crème Brulee. Langan’s has now become a small chain of interesting operations but Peter Langan is gone and Michael Caine who initially financed the operation is nowhere in sight and their great Crème Brulee has disappeared with them.

That Crème Brulee of years ago has been a fond memory until recently. A friend who is a special cook served this dessert a few months ago at a dinner party and it transported my memory back to the Langan’s of years ago. Mary has shared her simple classic approach and I know you will have success and kudos from friends when you end your meal with this reprise of Langan’s Crème Brulee as done by our friend Mary.

Ingredients:
4 egg yolks
Pinch salt
1 vanilla bean
1 ½ cups heavy whipping cream

Preparation:
Step 1. Combine egg yolks sugar and salt and whip together
Step 2. Put cream into a sauce pan
Step 3. Split and scrape vanilla bean into cream
Step 4. Heat cream over medium heat until bubbles appear along side of pan
Step 5. Remove from heat
Step 6. Add heated cream slowly into eggs while stirring continuously
Step 7. Pour mixture into ramekins
Step 8. Place ramekins into a water bath that reaches mid way up the side of the ramekins. ( The water previously having been heated to boiling)
Step 9. Bake @ 325’ for 30 minutes
Step 10. Remove from water bath cover each ramekin with film and refrigerate for several hours or overnight

Prior to serving: Sprinkle a generous amount of white sugar on top of each ramekin
Caramelize sugar using a propane torch (burnz-omatic type)

Important afterthoughts;
I believe the type of torch used by a plumber does a better job than the dainty ones sold at high end kitchen supply shops. Before lighting the torch, make sure that no flammable items are nearby. Just remember to move the flame to the Crème Brulee slowly until you get an idea of distance and time needed to make the golden caramelized crust that will create a collective Ahhhh from your guests when you serve them Crème Brulee

Important tip from Mary:
She always finely strains her mixture before pouring into the ramekins. This removes any tiny egg elements that may have approached being cooked when adding the heated cream.
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