How to Cook Crè mè Brulèè

Table of Contents iii

Table of Contents

Table of Contents ........................................................................................................................... iii

Introduction ..................................................................................................................................... v

Chapter 1: Supplies ......................................................................................................................... 9

Ingredients................................................................................................................................... 9

Materials ..................................................................................................................................... 9

Chapter 2: Directions .................................................................................................................... 13

Cooking Steps ........................................................................................................................... 13

If you are using the oven method:............................................................................................. 16

If you are using the torch method: ............................................................................................ 16

Chapter 3: Troubleshooting guide ................................................................................................ 19

Troubleshooting guideline for making Crème Brulee .............................................................. 19

Cooking too fast ........................................................................................................................ 19

Crème brulee is uneven ............................................................................................................. 19

Can’t burn the raw sugar ........................................................................................................... 19

Thick skin forms on custard ...................................................................................................... 20

Custard contains gummy brown chunks ................................................................................... 20

Burning the top ......................................................................................................................... 20

Index ............................................................................................................................................. 21

Introduction v

Introduction

Crème Brulee is one of the most delicious French desserts made up of custard topped with

caramelized sugar. Crème Brulee in the past and still in this present day is a combination of

cream, egg yolk, sugar and vanilla, topped with a hardened caramel which is later broken to eat

this delicious dessert. The name Crème Brulee is a French name; therefore many people assume

that it is a French name. Yet there is another name for this dish, crema catalane by the Spanish.

The French version of this popular custard is generally served cold and cooked in a shallow pan

of water, and then topped with custard which is caramelized by a kitchen blow torch.

This manual is directed mainly towards chiefs, and those people who love to cook complex

dishes such as Crème Brulee or other people who just want to learn how to cook this dish as

well. Therefore they can use this manual to learn the step by step directions on how to cook

crème brulee the correct way without any complications. Another way this manual could be used

is to find any mistakes that they have made in cooking their crème brulee with the trouble

shooting guide. This way they may prepare their dish correctly the next time that they cook it.

Chapter 1: Supplies

Chapter 1 9

Chapter 1: Supplies

Ingredients

6 eggs

6 tablespoons of white sugar

½ teaspoon of vanilla extract

2 ½ cups of heavy cream

2 tablespoons brown sugar

Materials

Medium sized mixing bowl

Double boiler

o Can be substituted for a pot and a metallic mixing bowl

Mixing spoon

Saucepan

Oven

o Can be substituted for a cooking blow torch

Chapter 2: Cooking Directions

Chapter 2: Directions

Cooking Steps

1. Preheat the oven to 375 degrees F˚.

2. Crack 6 eggs and place the yokes into a bowl. Then add 4 tablespoons of white sugar, and

½ a teaspoon of vanilla extract to the same bowl.

3. Beat the egg yolks, white sugar and vanilla extract. Your mixture should look similar to

the one below.

4. Pour the heavy cream into a saucepan. Turn the heat on the stovetop to low and slowly

bring the cream to a boil. Upon reaching the boil, immediately remove it from the heat

source.

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5. In fourths pour the cream into the egg mixture. Thoroughly mix the cream into the egg

mixture before adding more.

6. Pour the cream mixture into a double boiler. If you do not have a double boiler, see step

6a. Heat until you can lightly coat the back of a spoon with the mixture. This should take

around 3 minutes.

a. If you do not have a double boiler, you can make a makeshift one. This can be

done by having a small metallic mixing bowl and a large pot, as displayed in the

photos below. You fill the pot with water and bring it to a boil. Then place the

cream and egg mixture into the metallic bowl and place it in the pot.

7. Immediately remove it from heat and pour into a shallow heat proof dish, or multiple heat

proof dishes.

8. Bake in the pre-heated oven for around 15-30 minutes.

a. You should check every 5 minutes to see if it is done cooking. The easiest way to

check is to shake it and see if the middle jiggles slightly. This jiggle should be

similar to a gelatin-like jiggle rather than a water like jiggle.

9. Upon removing from the oven you should refrigerate overnight.

10. In a small bowl combine 2 tablespoons of white sugar and brown sugar. Sift the mixture

finely over the custard.

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If you are using the oven method:

11. After the crème brulee has been chilled, preheat the oven to broil.

12. Place the dish into the oven and allow the sugar to melt. This should take around 2

minutes at most. Remove once the sugar is melted.

13. Serve and enjoy.

If you are using the torch method:

11. Turn on the cooking blow torch

12. At a moderately quick pace fan the torch left and right over the sugar. The heat should

caramelize it without adding any additional heat to the brulee.

13. Serve and enjoy

Chapter 3: Troubleshooting

Chapter 3 19

Chapter 3: Troubleshooting guide

Troubleshooting guideline for making Crème Brulee

Common problems you might encounter while making crème brulee include:

Cooking too fast

Uneven surface

Can’t burn the raw sugar

Thick skin on custard

Custard contains gummy brown chunks

Burning the top

To prevent these problems from occurring, refer to the suggestions below.

Cooking too fast

If your custards are cooking too fast, boiling in the oven, setting prematurely, or tasting of

omelets, there are two possibilities:

Your oven might not be operating at the temperatures it should be. Use an oven

thermometer to check this.

You haven’t utilized the water bath. The hot water bath you add will slow down the

cooking process and prevent separation or overcooking. Alternatively, you can put a

saturated towel in the pan.

Crème brulee is uneven

To prevent this, make sure you haven’t been whisking or beating your mixtures, this could add

too much air into your crème brulee and create an uneven surface.

Can’t burn the raw sugar

Most likely the sugar is too getting to damp to burn. If you leave the chilled, set custard out on

the counter some of the moisture will evaporate and you will be able to successful burn the

sugar.

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Thick skin forms on custard

If this occurs, try baking the custard with aluminum foil loosely covering it and leave one of the

corners flipped up. This will protect the custard from over baking.

Custard contains gummy brown chunks

Strain your custard more carefully. If you can’t catch all of the skin with a spoon, consider

buying a super-fine mesh strainer to do the work for you.

Burning the top

If you are using a torch to caramelize the sugar, be sure to keep the torch moving to prevent the

top from burning.

Chapter 4 21

Index

Directions, iii, 11, 13

Ingredients, iii, 9

Materials, iii, 9

oven, iii, 13, 15, 16, 19

torch, iii, v, 9, 16, 20

Troubleshooting, iii, 17, 19