Baguette’s Famous Creme Brulee

March 16th, 2006

Most well known restaurants have what we call ‘signature dishes’ — dishes that customers ask for over and over again. The one that Baguette can never take off the menu is our Creme Brulee. Here is the recipe for you to try at home:

creme-brulee_d.jpg1 litre of thickened cream
1 vanilla bean, split and scraped
12 egg yolks
250 gms caster sugar

Boil cream and vanilla.
Whisk yolks and sugar together.
Pour cream slowly over yolk mix and whisk to combine.
Strain mixture through fine strainer.
Skim the scum off the top with a spoon.
Pour into moulds.
Cook in a hot water bainmarie @ 140 degrees C for 40-50 minutes or until set.
Cool on trays and set in fridge.  Makes 6-8 brulees

To serve: sprinkle even layer of caster sugar over each pot, then caramelise using a blowtorch (now available at kitchen shops) or heat up the back of a big metal spoon and use like an old brulee iron.

Chef’s tip:  make the custard a day ahead, allowing for a bubble-free surface for even caramelisation.

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