Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup Qimiq Classic
- 4 egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup brown sugar
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, heat the heavy cream and Qimiq Classic over medium heat until it comes to a simmer.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup.
6. Place the ramekins in a baking dish and divide the mixture evenly among them.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the edges are set and the centers are slightly jiggly.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Cover and refrigerate for at least 2 hours, or overnight.
To make the caramelized sugar topping:
1. Sprinkle a thin layer of brown sugar over the top of each custard.
2. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly.
3. Let the custards sit for a few minutes to allow the sugar to harden.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours or overnight
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 320
Total fat: 21g
Saturated fat: 13g
Cholesterol: 200mg
Sodium: 40mg
Total carbohydrates: 28g
Dietary fiber: 0g
Total sugars: 27g
Protein: 4g
Substitutions for ingredients:
- Qimiq Classic can be substituted with regular cream cheese or mascarpone cheese.
- Brown sugar can be substituted with granulated sugar or raw sugar.
Variations:
- Add 1/4 cup of your favorite liqueur, such as Grand Marnier or Bailey's, to the custard mixture.
- Top with fresh berries or a dollop of whipped cream.
Tips and tricks:
- Be sure to strain the custard mixture to remove any lumps or bits of cooked egg.
- To prevent the custard from curdling, make sure the cream mixture is not too hot when you add it to the egg mixture.
- Use a kitchen torch to caramelize the sugar topping for the classic brûlée crunch.
Storage instructions:
Store the custards in the refrigerator for up to 3 days.
Reheating instructions:
Serve the custards cold, straight from the refrigerator.
Presentation ideas:
Serve the custards in the ramekins, topped with the caramelized sugar.
Garnishes:
Top with fresh berries or a sprig of mint.
Pairings:
Serve with a glass of dessert wine, such as Sauternes or Muscat.
Suggested side dishes:
Serve with a side of fresh fruit or a small cookie.
Troubleshooting advice:
- If the custard curdles, strain it through a fine-mesh sieve to remove any lumps.
- If the sugar topping doesn't caramelize evenly, try using a finer sugar or a different type of torch.
Food safety advice:
- Make sure the custard reaches an internal temperature of 160°F to ensure it is safe to eat.
- Store the custards in the refrigerator to prevent bacterial growth.
Food history:
Crème brûlée is a classic French dessert that dates back to the 17th century.
Flavor profiles:
Creamy, rich, and sweet with a crunchy caramelized sugar topping.
Serving suggestions:
Serve the custards as a decadent dessert after a special meal.
Related Categories
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Region: Austrian
Taste: Creamy, Rich, Sweet, Caramelized, Vanilla