When it comes to decadent even slightly naughty favorite desserts most people’s lists are topped by chocolate. I can’t blame them really, chocolate is a wonderful thing, but for me there is nothing quite as sinfully satisfying as the combination of caramelized sugar crunch and creamy filling that is a good creme brulee.
Creme brulee has a reputation for being very hard to make. This isn’t actually the case. The issue is that you are adding hot cream to egg yolks and if you aren’t patient you can make a very nice bowl of sweet scrambled eggs instead of beautiful custard. Adding Ultra Gel to the mix helps to keep the egg from scrambling, but you’ve still got to go slowly and be patient.
As Alton Brown would say, “Your patience will be rewarded.”
Creme Brulee with Ultra Gel
3 cups heavy cream
3/4 cups sugar
1 teaspoon high quality vanilla
1/4 tsp salt
2 Tablespoons Ultra Gel
5 egg yolks
Preheat oven to 325 degrees F.
Place the egg yolks into a large bowl and whip well. In a heavy saucepan combine cream, sugar, vanilla, salt and Ultra Gel whisking very well to combine. Cook over medium heat until cream just begins to bubble around the edges. You don’t actually want it to boil.
Set hot cream aside for 2 minutes. Slowly add cream mixture to the egg yolks a little at t time, whisking after each addition, until mixtures are fully combined. Pour the mixture through a tight sieve to remove any lumps.
Divide custard into small ramekins filling them almost to the top. Set the ramekins into a large roasting pan and fill the pan with boiling water until the ramekins are about half submerged. You do not want water IN the custard, just around the outside to create a water bath.
Bake for 40-50 minutes until custard begins to set. The very center will still be wobbly. If you wait until it’s completely set it will be dried out. You don’t want any cracks in the surface. Allow to cool completely, 2 hours is good, over night in the fridge is better.
When ready to serve sprinkle white sugar over the top of the creme brulee and use a kitchen torch to caramelize the sugar. (You can also place the ramekins under the oven broiler, but watch them VERY carefully or you’ll get smoke). Don’t over cook that sugar, the line between caramel perfection and burnt to a crisp is narrow and you want your sugar on the caramel size. Serve with whipped cream and/or berries as desired.