There’s nothing better than a fresh, cold dessert when it’s hot and humid outside. Summer has arrived and temperatures are already very high.
Crème brûlée is a classic French dessert made with few ingredients; milk, egg yolks and sugar. I flavored mine with orange blossom water. The dessert is creamy, flavorful and crunchy on the top with the caramel.
As I mentioned in another post, crème brûlée is different from the Catalan crème, it looks like the same but there are some differences in cooking. The crème brûlée is cooked in a bain-marie into the oven.The Catalan crème is cooked into a saucepan on the stove.
If you want a refreshing dessert for Fiesta Friday #120, this one will satisfy! Thank you to our wonderful host Angie, and Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters for co-hosting this fantastic party.
Serves: 4 large flat ramequins
- 250ml whole milk
- 250ml heavy cream
- 6 egg yolks
- 50g of caster sugar
- 2 tablespoons of orange blossom water
- Demerara sugar for the caramel
- Preheat the oven to 120C degrees.
- Pour the milk and the cream into a sauce pan over medium heat.
- Cook until simmering.
- Remove from the heat and set aside.
- In a large bowl whisk the egg yolks and the caster sugar together.
- Pour slowly the cream on the top and whisk gently.
- Finally, add the orange blossom water.
- Gently pour the cream into flat ramequins (see picture).
- Place the ramequins into a large cake pan and pour hot water into the pan to come halfway up the sides of the ramequins (called bain Marie).
- Bake for 1 hour (more or less depending on the oven).
- Remove from the oven when the top of the custards are shaken and allow to cool for 15 minutes.
- Refrigerate for 4 hours.
- Before serving, sprinkle the entire surface of each ramekin with demerara sugar and heat with a kitchen blowtorch to make the caramelized layer. (I’m still learning how to use it).
- Serve immediately.
PS: If you don’t have a kitchen blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize the top. For the small ramequins, I prepared the caramel and then poured on the top of each.