Creme Brulee is a French term for Burnt Cream. The word Brulee means delicious treats, such as custards, polished with a sugar glaze.
This yummy custard is cooked and frozen. A small quantity of sugar is evenly sprinkled on the top of the chilled custard, and the sugar is caramelized below a broiler or using a small torch. This traditional custard receives its’ delicate flavor from the simple mixture of eggs and cream.
Classic creme brulee does not use any add-on flavorings such as vanilla or chocolate.
This is an old creme brulee recipe that records-back to the early 1900s. It was taken from one of the oldest Cookery Book in France, and it is the best creme brulee recipe I have ever come across.
Serving size – 4 hungry redheads.
- 3 cups of heavy cream and 1 cup of light cream
- Four large egg yolks, well beaten
- 1/3 cup sugar (superfine)
- Bring cream to a boil, and keep it still for 30 seconds. Pour it quickly into the egg yolks and whisk them properly together.
- Return the mix to the pan and proceed to cook it without allowing it to boil.
- Stir the mixture until it hardens and coats the spoon. Pour the mix into a shallow baking dish. Refrigerate overnight.
- Two hours before the meal, sprinkle the frozen cream with the sugar in an even layer and keep it under a broiler preheated to the 400F temperature.
- The added sugar will caramelize to a sheet of brown sleekness. You may want to turn the dish in the grill to produce an even effect.
- This step must be done very quickly to keep the custard cold and firm and the top brown and crisp.
*The delicious custard in this recipe does not call for raw sugar. The sweet freshness is obtained from the burnt sugar crust.