Chef Ed Dychauco, RN
June 6, 2013
One basic and much-loved dessert in the culinary world would be a
concoction of cream, egg yolks, sugar and vanilla. And with everything in
harmony, it would be one unforgettable dessert to look forward to after a good
meal.
Almost similar to our very own irresistible Leche Flan which uses milk
instead of heavy cream, this is a very creamy dessert not because of the egg
yolks (which we use) but because of the cream.
I remember this dessert when I first step into New York City way back
in the late‘80’s. It was virtually in almost all the restaurant’s dessert lists
that go hand in hand with the sinful & deep-dark velvety Chocolate cakes
and calorie-laden but oh-so-good melt-in-your-mouth Cheese cakes of all varieties.
Unlike the custard that we know where the caramel is under it, but
becomes on top when it is inverted into a plate, Crème Brulee has that
“hardened” caramel on top of it which give a delicate and delightful crunch as
we enjoy each scoop that kind of instantly dissolve into our mouth.
It seems to be a restaurant item, but everyone can actually duplicate
this attractive dessert at home with a few “rules” to follow.
Technically, chefs and books will tell you to use the finest vanilla
bean to get the maximum & intense flavor. Talk about quality! But it is
okay to substitute with vanilla extract. I prefer the “pure” variety for the
best aroma & taste.
Make sure to “temper” the eggs so they won’t curdle or you’ll end up
with scrambled eggs! Meaning, slowly whisk the warm cream into the egg so as
the temperature slowly goes up. It is also important to bake these “custards” in
a bain-marie, or a water bath. Just like our leche flan.
One word of caution, make sure there is space in-between each ramekins
or any shallow dishes. And having a 2” (maximum) dish is best because deeper
than that takes a long time to cook and has a chance of curdling.
Leche Flan are usually steamed but can also be baked. Crème Brulee is
baked. And in doing so, bake them until it set. And to test it, gently tap one
in the center and if it is still runny, bake a few minutes or so. Remember,
oven temperatures vary, so one’s baking time may be a bit different from
others.
They may be very soft, but remember that they continue to cook even
after coming out from the oven because of residual heat. Plus the fact that
they firm more up when chilled.
Below is a simple recipe for this heavenly dessert. I doubt if the
baked brulees would reach the refrigerator for chilling once everyone knows you
are making them!
4 tbsps sugar
2 cups heavy cream
2 cups evaporated milk
6 pcs egg yolks
2 pc whole eggs
½ cup sugar
Preheat oven to 325 degrees.
Warm cream, milk, sugar in a saucepan until steam rises.
Whisk egg yolks, eggs & sugar in a bowl.
Slowly add & whisk hot cream mixture into the eggs (to temper).
Strain the mixture and transfer to oven-proof ramekins.
Place the dishes in a baking pan and transfer to oven.
Pour hot water on the pan.
Bake for 40-45 minutes; do not overcook.
Remove ramekins and cool, covered loosely. Chill.
Caramelize each one with a mixture of fine brown sugar & caster
sugar just enough to cover.
Instead of putting them back in the oven, use a blow torch to melt
sugar.
Enjoy!
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