Updated: Apr 5, 2020

#cremebrulee recipe by Chef Jeremy Blanchet.

Ingredients list : 
400g Cream 35% fat
100g Full-fat milk
1 vanilla pod
5  egg yolks
50g golden caster sugar, plus extra for the topping

Heat the oven to 160C

  1. Pour the cream and milk into a pan with the vanilla pod split in two pieces lengthways and slow heat.

  2. Put the eggs yolk and sugar in a bowl and whisk for 1 min until paler in colour and bit fluffy.

  3.  Put the pan with the cream to medium heat and as soon as you see bubbles appear round the edge, take the pan off the eat

  4. Pour the hot cream into the beaten egg yolks,  constantly  stirring for 1 min.

  5. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

  6. Sit four  ramekins in a deep large deep cake tin.

  7. Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top

  8. Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.

  9. Lift the ramekins out of the cake tin and set them on a wire rack to cool for a couple of mins only, then put in the fridge to cool completely

  10. When ready to serve sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

  11. Then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised

#Bali#Dessert#Pearl#PearlBali#PearlRestaurant#chef#JeremyBlanchet#balifinedining#french#Cuisine#cookingclass#balieats#balikalapmakan#balifoodies#kulinerbali#balitravel#balieatplaces#liburanbali#makan#foodies#dinner— atPEARL RESTAURANT BALI.

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