For the cooks/chefs among us, I thought I'd share something which I've been making for quite some time and I've yet to find a restaurant who can top my crème brûlée (or creme brulee for the benefit of the search engine). I do have to disclose that this recipe is based on one created by Simon Bryant (former exec. chef of the Hilton Hotel in Adelaide).
I'm not actually much of a sweet tooth myself (I lean towards the savoury and chilli ends of the spectrum) but this one is good for that special occasion. What I love about this recipe is that is actually uses less refined sugar than a traditional brûlée. Instead, I make it with a good quality honey which gives it a whole other dimension (and not to mention just that little bit healthier). I usually prefer to use a Tasmanian Leatherwood honey as it has a great flavour and widely available at most supermarkets.
Honey crème brûléeServes 6 (you can halve the recipe for 3 servings)
Total time from preparation to plate: About 4 hours.
Ingredients600ml Pure Cream
6 Egg yolks
2 Tablespoons (30g) caster sugar
40ml Honey
1 Whole vanilla bean
Dash of milk (optional)
Method1. Slit the vanilla bean and add to a saucepan with the cream. Optionally, add a small splash of milk if you find your cream is fairly thick just to thin it out a little.
Slowly bring the mixture up to 80 degrees Celsius (bellow simmering point) to infuse the flavours, stirring occasionally. The slower and longer you heat the mixture, the more vanilla flavour you'll get. I normally leave it for about 10-12 minutes.
2. Once the vanilla and cream mixture is off the heat, in a large bowl, cream the egg yolks and sugar. (Cream with a whisk until the colour lightens and the mixture appears slightly aerated and fluffy.)
3. Starting with
very small amounts, slowly add the hot cream mixture to the eggs, whisking as you go. (Don't add too much too quickly or you'll end up with scrambled eggs.) As you go, you can increase the amount of the cream until everything is combined. Fold in the honey. Remove the vanilla bean and scrape the remaining seeds from the pod and add back into the mixture.
4. Pour the mixture into ramekins (don't forget those vanilla seeds that have floated to the bottom!) and place them in a
preheated water bath (I usually just boil water and use an oven tray). Bake initially for about 10 minutes in a preheated 140 degree Celsius (fan forced) oven, then cover with foil and continue baking for about 35 to 40 minutes until a custard is formed. It might take a few attempts to get the "wobble" right, it shouldn't be runny but if it's too firm, you'll end up with an 'eggy' mixture once it cools.
5. Chill in the fridge for at least 3 hours. When ready to be served, sprinkle some caster sugar on the top and caramelise with a blow torch. These can be prepared the day before.
NotesWhen selecting a vanilla bean, try and get one that's plump and moist. Dried up old vanilla beans won't have as much flavour and will crack when you try to split them. If you have no other option other than using a bean that has dried out, split it at the end of step 1 and scrape out the seeds, but always use a vanilla bean (don't substitute it with vanilla essence).
It's hard to describe the correct consistency once cooked. It will be a trial-and-error thing if you haven't made a custard before. The best way I can describe it is give the ramekin a gentle shake; the custard should just wobble briefly. It should not be too liquid as to break the surface tension and start oozing out but it shouldn't be as resistive as a jelly. If you're not sure, err on the side of 'underdone' rather than 'overdone' as it will firm up slightly in the fridge. Once it's cooled, it should have a similar consistency to a crème caramel.
When heating the cream and vanilla bean, I use the lowest setting on my gas cooktop. Do not allow the cream to start simmering or boiling or you'll ruin it. Use a meat thermometer to keep an eye on the temperature if you're busy preparing other things at the same time.