Classic Creme Brulee

One of my favourite desserts is creme brulee.

It is also known as burnt cream, crema catalana, or Trinity cream.

Its origins are uncertain, there have been debates as to whether the dessert's origins lie in France or Britain.

The earliest known reference of creme brulee as we know it today appears in François Massialot's 1691 cookbook and the French name was used in the English translation of this book.

In the early eighteenth century, the dessert was called "burnt cream" in English.

In Britain, a version of crème brûlée (known locally as Trinity Cream or Cambridge burnt cream) was introduced at Trinity College, Cambridge in 1879 with the college arms impressed on top of the cream with a branding iron.

In Catalan language, Crema catalana is a Catalan dish similar to crème brûlée. It is traditionally served on Saint Joseph's Day (March 19th)although now it is consumed at all times of year.

Regardless of what it is called or originated, most people love it!

I made it some years ago but wasn't really happy with how it turned out.

My Mom mentioned to me that she had tried a recipe from Canadian Living that was terrific. So I decided to make it the dessert for my tropical themed dinner(vanilla is grown in the tropics).

And I was not disappointed, it turned out great! I really liked the creamy texture, firm but not pudding-like.

Classic Creme Brulee

Ingredients

3 cups (750 mL) whipping cream
8 egg yolks
1/3 cup (75 mL) granulated sugar
1-1/2 tsp (7 mL) vanilla
1/2 cup (125 mL) packed brown sugar, sifted

Preparation

In saucepan, heat cream over medium-high heat until steaming hot. In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream. Whisk in vanilla.

Skim off foam. Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.

Place ramekins in 2 large shallow pans. Gently pour boiling water into pans to come up halfway up sides of ramekins.

Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still quiver and small knife inserted into centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.

Fill two shallow pans with enough ice to surround ramekins; nestle chilled custards among cubes. Pat surface of each custard dry; sprinkle evenly with brown sugar.

Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready. Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.

Additional information :

Tip: When broiling the Crème Brûlées, watch them constantly, because caramel turns from amber to black very quickly. Enjoy the crunch and creaminess of Crème Brûlée within 3 hours of broiling, before the caramel melts.

Also at my Mom's suggestion I served it in small mason jars(but forgot to get a photo) which provided just the right amount of creme brulee.

Enjoy!