Oh So Good, Crème Brûlée
This version of the classic recipe came from my friend Cheryl Emerson, the Pastry Chef Instructor, Culinary Arts, Milford High School. This is one of the recipes on the Culinary Arts public restaurant menu, so you know she has perfected the best recipe. There is no need to cook custard in a double boiler (saucepan) first and then cook in oven.
One of my February 2017 recipes for Beyond Celiac, originally National Foundation for Celiac awareness.
This makes 4 not so indulgent portions or 2 very indulgent portions. choose any oven safe individual ramekin, custard cup, even tea cup of the same capacity. There is a difference in texture from whole eggs to egg yolks which make a far richer custard. DO NOT overcook, the custard changes from silky smooth to firmer and grainier the longer you cook them. I have tried making them with coconut milk and it still is not as wonderful. Without caramel these are still wonderful. Even better, it's a dessert best made a day in advance.
1 cup/ 8 fl oz/240 ml heavy cream
3 egg yolks (1+1/2 oz)
1 tbsp/ 15 ml sugar
2 oz (56g) white chocolate - I use Lindt, a little over half a bar. I love flavor of Lindt white chocolate but won't risk it anymore. (2019 - Lindt says gluten free, then not gluten free, then gluten free again, so I would suggest buying a white chocolate that is labeled gluten free. Aldi's has a white chocolate bar labeled gf, Bakers white chocolate squares for baking, Guitard were labeled gf the last time I looked. I'm using Aldi's white chocolate today as I bought more of their imported European chocolate labeled gf for Valentines. Note that not all of Aldi's chocolates are labeled gluten free.)
or 2 oz/1/3 c gf semi sweet chocolate chips and increase sugar to 2 tbsp/30 ml.
1. Gently warm the cream and sugar.
2. Stir in chocolate until it melts. If necessary microwave in 10 second increments and stir until melted.
3. As long as cream is only gently warm, add egg yolks one at a time. I blend them in with my immersion blender to get smooth mix and then I don't have to strain the egg custard.
4. Pour into 2 or 4 buttered ramekins etc and place in 3-4 inch deep skillet. Check that the ramekins will fit in the skillet before you start. Pour in enough hot water to reach half way up sides of ramekins.
5. Bake in a 350* (170c). Do not cook above 350*, eggs will start curdling. Start checking if cooked at 20 minutes and then every 5 minutes until cooked. 4 ramekins will cook faster as shallower than 2 ramekins. 4 in my oven took 30 minutes total. The custards should still wobble in the center when cooked as they will continue cooking even when removed from oven. DON'T cook them until totally set all over, they will be too firm. If you put a knife between center and outer edge of custard it should come out with thickened cream showing not runny liquid.
6. Remove from oven, remove from water bath, let cool then refrigerate.
Topping:
Most people don't have a 'torch' for caramelizing sugar on top of custard to make the brûlée part of recipe and I am reluctant to put ceramic dishes under a broiler to burn the sugar. I make regular caramel and then spoon about 1 tbsp on top of cold custard, caramel sets hard, crack it with a spoon to eat. Any custards left with caramel on top, the caramel will liquify. after a time.
1/2 c (120 ml) white/granulated sugar not brown as it is far more difficult to see if brown sugar has caramelized
2 tbsp (30 ml) water
Dissolve sugar in water in small pan, then leave to boil without stirring until caramel is light golden brown/amber, then remove from heat, spoon over custard, leave a few minutes to harden then serve. Remember a sugar burn hurts. Put pan to soak in warm water and leftover caramel will dissolve. On a high heat, sugar can turn to caramel in less than 5 minutes so don't walk away.
