Crème Brûlée aka Burnt Cream, Crema Catalana, or Trinity Cream

Crème Brûlée aka Burnt Cream, Crema Catalana, or Trinity Cream

2 Comments

Crème Brûlée aka Burnt Cream, Crema Catalana, or Trinity Cream

Preheat oven to 300 degrees.

Tools:

  • 2 Quart Pot
  • Whisk
  • Candy thermometer
  • 6 3oz Ramekins
  • Large baking pan to hold 6 Ramekins
  • Large Mixing bowl

Ingredients:

  • 6 Eggs (Room Temperature, the eggs cannot be cold).
  • 1/2 cup of sugar
  • 3″ of a Madagascar Vanilla Bean, or 1 Tablespoon of Organic Vanilla Extract.
  • 2 cups of heavy whipping cream.

Directions:

  • Add one whole egg to the mixing bowl.
  • Separate 5 eggs using only the yokes.  Discard the egg whites or use for another recipe.
  • Slice Vanilla Bean in half and using the back-side of your knife, remove the seeds and add to mixture.
  • Whisk until mixture is thick and creamy and set aside.
  • Add heavy whipping cream to small pot.
  • Using a medium-high heat, bring the heavy whipping cream to 200 degrees, stirring occasionally. Do not boil.
  • Remove from heat.
  • This is the most important step.  Slowly drizzle the hot cream into the room-temperature egg mixture VERY slowly while rapidly whisking the mixture together.  It should take you several minutes to completely mix the cream and egg mixture together!!!
  • Let the mixture rest for 10 minutes, lightly stirring the mixture every few minutes.
  • With a spoon, remove any froth from the top of the mixture and discard.
  • Add the mixture to 6 Ramekins leaving about 1/2″ from the top.
  • Using a paper towel, remove any bubbles that have formed with the tip of the paper towel.  You want your custard mixture to be smooth and clean.
  • Place the Ramekins in the baking pan and add very hot water to the pan until the Ramakins are half underwater.
  • Place in oven for 35 to 45 minutes, testing every few minutes until only the middle of the custard moves gently when shaken.
  • Remove from oven and pan, let cool for 2 hours.
  • Just before serving, sprinkle 1 teaspoon of sugar on each Ramekin and *using a torch, heat sugar until melted and forming a thin caramel topping.
  • Top with a few pieces of fresh fruit and serve at room temperature.
  • *If you don’t have a torch, place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Bon Appetit!!!

 

 


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2 thoughts on “Crème Brûlée aka Burnt Cream, Crema Catalana, or Trinity Cream”

  • I have to give you KUDOS, I have made 5 of your recipes and they all have come out so delicious and perfect! You know how to explain how to put the ingredients together so well. I haven’t seen your quality of demonstration on many cooking videos. I like how you actually show me how and when to add each ingredient. You are a very good teacher and very handsome too. You keep teaching and I’ll keep watching. Thank you. Gerty

  • Thank you Gerty. As I’ve said over and over… I’m not a chef, but I am a professional eater! I’m a very detailed person and I like to make sure that all the important components to the success of a recipe is covered in my videos. I’m happy you enjoy our videos and hope you continue to share, watch and enjoy all our great recipes. Blessings upon you and your family!

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