Crème Brûlée – Bruno Albouze

By Bruno Albouze · 150 min

Ingredients

Instructions

1. Heat 2 litres of water gently for the water bath.
2. Bring the cream, milk, vanilla and 20 g sugar to a boil in a medium saucepan. Take off the heat, cover and infuse for 20 minutes.
3. Whisk the egg yolks with the 90 g sugar until just combined, without whitening them.
4. Bring the milk mixture back to a light boil and pour it onto the yolk mixture, stirring constantly and without incorporating too much air.
5. Preheat the oven to 160°C, or 150°C if fan-assisted.
6. Strain the custard mixture. Squeeze the vanilla pod to extract the remaining seeds, rinse the pod and dry it in the switched-off oven after baking.
7. Line the top of a rimmed baking tray with kitchen paper. Place the ramekins on it and fill them with the custard.
8. Pour boiling water halfway up the sides of the ramekins and bake for about 30 minutes. The custards are done when the centre no longer wobbles.
9. Cool the custards on the counter, then refrigerate overnight. Cover them the next day if keeping them up to 3 days.
10. Just before serving, gently blot the surface of the cold custard with paper to remove condensation.
11. Caramelise the tops with a blowtorch in two batches, using fine white sugar or vergeoise. Alternatively, place a caramel tuile on each custard just before serving and melt it with the torch.
12. Tuile: melt 150 g sugar in a dry pan over medium heat until deep brown, stopping as soon as it starts to smoke. Spread it thinly and quickly on a silicone mat, greased spatula helping. Cool, break into pieces, blend to a fine powder, sift, re-blend any visible crystals. Use a small sieve to shape discs on a greased silicone mat. Bake the tuiles 2 minutes at 180°C, watching that they do not melt. C

Summarized from Bruno Albouze's video. Watch it for the details.

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