Crème Brûlée by Junior Chef Neeraj – EHH Students

Crème Brulee, also known as Burnt Cream or Trinity Cream, is a dessert made from rich pastry cream with a layer of caramelized sugar. It is usually served a little cool; the heat of the caramelization process tends to warm the cream to produce a fresh center. Traditionally, the custard base is flavored with vanilla, but may have a variety of other flavors.

Our students have the opportunity to work for hotels and restaurants internationally through our hospitality programs in UAE. Learn how to make a brilliant Crème Brûlée like a French national! Join our Junior Chef, Neeraj Melwani, as he shows the step by step process of making a world-class Crème Brûlée.

Utensils:

• Large mixing bowl

• Whisk

• Strainer
• Ramekin
• Roasting pan
• Teaspoon
• Tablespoon
• Torch

Equipment:

• Oven
• Refrigerator

Ingredients:

• 5 egg yolks (room temperature)
• 0.25 cup of sugar
• 1.25 cups of whipped cream (room temperature)
• 0.5 tablespoon of pure vanilla extract
• 0.13 cup sugar for caramelizing tops after cooking

Steps:

• Preheat the oven to 300 ° F. Separate the egg yolks from the whites and keep the egg whites for another use.
• In large bowl, beat egg yolks with sugar until sugar is dissolved and mixture is pale yellow.
• Add whipping cream and vanilla and beat over low heat until well blended.
• I pour the mixture through a strainer into your 8 ramekins or cups of cream to get rid of any foam or bubbles (See Note 2). Pour up to a quarter of an inch from the top of the ramekin or cup.
• Place the filled ramekins in a large roasting pan with sides and gently pour hot water around the ramekins until the water reaches almost the top of the ramekins. Bake for about 55 minutes.
• Carefully remove the pan from the oven and leave in a bain-marie until cool.
• Remove the ramekins from the water bath, wipe the water and place in the refrigerator to cool for at least 2 hours.
• Before serving, remove from the refrigerator and sprinkle about 2 teaspoons of sugar on each top of cream. Using a small, hand-held torch, melt the sugar until you get a burnt caramel. If you do not have a torch, place it under the broiler until the sugar has melted. * Optionally – Cool the ramekins to harden the sugar for 15 minutes then serve.

Notes:

• Pouring through a strainer removes any foam and leaves a smooth surface.
• If you do not serve right away, do not make the sugar topping. Cover with plastic wrap and refrigerate for up to 2 days. Garnish with sugar and torch before serving. It will not be completely hard if it is made more than 3 hours before serving.