Nans Crème Brulee is a thing of beauty. Every Sunday lunch was finished off with a crème brulee dessert. Weekends were good but having Nan speciality made it brilliant. The crunchiness of the sugar with the silkiness of the filling always made you wanting more. Add a little fruit and clotted cream was a good way to end the weekend.
Crème brûlée, an iconic French dessert, is renowned for its luxurious texture and delightful contrast between a creamy custard base and a crisp, caramelized sugar topping. This dessert, whose name translates to “burnt cream,” has captivated palates worldwide with its elegant simplicity and exquisite flavour.
The origins of crème brûlée are shrouded in history, with several countries laying claim to its creation. France, England, and Spain all have versions of this delectable treat. In France, the earliest known reference to crème brûlée appears in a 1691 cookbook by François Massialot, a chef at the Palace of Versailles. The English also have a similar dessert called “burnt cream,” traditionally associated with Trinity College, Cambridge, where it is known as “Trinity Cream.” Meanwhile, the Spanish version, “crema catalana,” features citrus and cinnamon flavours.
The allure of crème brûlée lies in its perfect harmony of textures and flavours. The custard base is typically made from a mixture of heavy cream, egg yolks, sugar, and vanilla, creating a rich and velvety consistency. This smooth, creamy custard is poured into ramekins and baked in a water bath to ensure even cooking. The magic happens after the custard is chilled and set.
The finishing touch to crème brûlée is its signature caramelized sugar crust. Just before serving, a thin layer of sugar is sprinkled over the custard and then torched or broiled until it melts and forms a hard, glass-like surface. The result is a delightful contrast: the crackling sound of breaking through the caramelized top gives way to the silky custard beneath, offering a multi-sensory experience that is deeply satisfying.
Crème brûlée’s versatility also contributes to its enduring popularity. While the classic vanilla flavour remains a favourite, variations have emerged to cater to diverse tastes. Infusions of lavender, coffee, chocolate, and even exotic spices like cardamom and ginger can elevate the traditional recipe, adding unique twists while maintaining its essential charm.
In conclusion, crème brûlée’s timeless appeal lies in its elegant simplicity and the perfect balance of creamy and crunchy textures. This dessert, whether enjoyed in its classic form or with innovative flavours, continues to be a symbol of culinary finesse and indulgence, making it a beloved choice for special occasions and fine dining alike.
Nans Creme Brulee
A lovely dish from a lovely lady
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Servings: 6 People
Calories: 735kcal
Ingredients
- 4 cups double cream heavy
- 6 large egg yolks free range
- 2 tsp vanilla extract
- 1 cup caster sugar
Instructions
- Preheat the oven to 165C/325F.
- Place a medium sized saucepan over a medium heat.
- Add the double(heavy) cream and the vanilla extract and heat until hot but not boiling.4 cups double cream
- In a glass bowl add the 6 egg yolks and 100g of the caster sugar and whisk until thoroughly combined.6 large egg yolks, 1 cup caster sugar
- Gradually and carefully pour in the cream and vanilla extract to the eggs mixture. Stir continuously.2 tsp vanilla extract
- Pour hot water into a high sided roasting pan. The ramekins should sit in the water about half way up.
- Pour the egg mixture into the ramekins and carefully, they’re hot, place them in the roasting pan.
- Place in the preheated oven for 45 – 50 minutes. The dessert should be nearly set but still a bit wobbly.
- When cooked. Remove from the oven and remove from the roasting pan and allow to cool naturally.
- Once cooled, cover with cling film and refrigerate for a few hours or up to a couple of days in the fridge.
- When ready to use, remove from the fridge and allow to come to room temperature.
- Spread a tablespoon of caster sugar over each brulee.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- When ready allow the crème Brulee to sit for a few minutes so the caramel has a chance to cool.
Nutrition
Calories: 735kcal | Carbohydrates: 39g | Protein: 6g | Fat: 63g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 402mg | Sodium: 69mg | Potassium: 140mg | Sugar: 34g | Vitamin A: 2578IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg