Ms.Rahiya (BCT&CA 2nd SEM) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.
Ingredients:
500 ml Heavy cream
100 gms Granulated Sugar (plus extra for caramelising)
5 nos Large egg yolks
1 pod Vanilla bean (3 ml vanilla extract)
1 pinch Salt
10 gms Unsalted butter, for greasing the ramekins
4-5 nos Ramekins
3 sprigs Mint leaves for garnish (optional)
Method:
- Preheat your oven to 150°C
- In a saucepan, combine the heavy cream and vanilla bean (if using). Heat over medium-low heat until it just starts to simmer. Remove from heat and let it sit for about 10 minutes to infuse the vanilla flavour. If using vanilla extract, add it after removing the cream from the heat.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly, until smooth and well combined.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of vanilla bean.
- Divide the custard mixture evenly among ramekins or oven-safe dishes.
- Place the ramekins in a deep baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
- Bake in the preheated oven for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate them for at least 2 hours or overnight until fully chilled.
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
- Let the crème brûlées sit for a few minutes to allow the caramelized sugar to harden, then serve immediately.