Crème Brûlée


Crème Brûlée

What is a custard, anyway? It’s a delicious dessert, yes, but technically speaking it’s a liquid that has been thickened or set via the coagulation of egg protein. The key to perfect custards is to keep the internal temperature of the mixture below 185 °F / 85 °C—above that point, they have a tendency to curdle. And curdling, dear friends, is the bane of any custard baker.

Enter sous vide. By cooking custards in a sous vide bath, we can precisely dictate the temperature to which they are heated, thus eliminating the risk of a curdled dessert. We prepare our Crème Brûlée—along with other delightful eggy treats that you’ll find if you scroll down—in small mason jars so the desserts emerge individually portioned, each in its own adorable vessel. Before serving, we add a golden-brown layer of caramelized sugar using a blowtorch. (Don’t worry if you’ve never tried it; we’ll walk you through the technique.) The result: a sunshine-hued dessert with a deliciously crackly top and a whisper of elegant sweetness, easy to whip up (even if you’re serving a large group) and eminently satisfying.

Ingredients

  • 160g Egg yolk, about 11 yolks
  • 90 g Granulated sugar, plus more for dusting
  • 3g Salt
  • 600g Heavy cream

Procedure

  1. Heat water bath to 176 °F / 80 °C.
  2. Combine yolks, sugar, and salt
  3. In a pot on the stove, heat cream to 158 °F / 70 °C.
  4. Begin slowly pouring cream into the egg mixture—introducing the cream slowly (“tempering”) allows us to combine ingredients without causing the eggs to curdle. You can increase the pour rate gradually as you go.
  5. Strain the mixture, then allow to rest for 20 to 30 minutes so that bubbles have time to rise to the top and dissipate.
  6. Skim away any remaining bubbles.
  7. Cast 150g of mixture into each jar, pouring in a slow, low, steady stream. Pouring too quickly or from too high above the jar will cause bubbles to form on the surface of the custard. If bubbles form on the surface of the custard as you pour, lightly flash the top with a blowtorch to remove them. Remember to do this quickly, using a pulsing action. You can easily cook the eggs on the surface if you torch too long.
  8. Place the lid on the jar. Twist the lid until “fingertip tight,” meaning just barely closed and still possible to open with your fingertips.To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten.Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.
  9. Place jars carefully into the sous vide water bath and cook for one hour.
  10. Remove jars from the bath and rest at room temperature.
  11. Prepare an ice bath. Once jars are cool to the touch, transfer to ice bath to chill.
  12. When the jars are good and cold, go ahead and tighten the lids. They will last up to a week, sealed, in the refrigerator.

Brûlée That Crème Brûlée

There isn’t just one correct way to create a crackly top layer of caramelized sugar on your crème brûlée—different chefs use different sugars, torches, and techniques. Use the steps below to get started, and then customize your approach depending on your tools and preferences.

  1. Remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.
  2. Using a small sieve or your fingers, dust a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.
  3. Set blowtorch to a low-gas-release setting. Holding the torch in your dominant hand and the jar in the other, focus the flame on the custard while rotating the jar. Control the heat by moving the torch closer and farther from the custard—the distance should range from 10 to 24 inches.
  4. Once you have achieved the color you want, allow the sugar to set for five minutes. This will give it time to fully harden and reach its crunchy potential.

Cook’s Notes

When you’re tempering liquids together in a bowl, it helps to make a sturdy foundation for the bowl so it doesn’t wiggle around while you’re holding a pot of hot liquids above it.

Here’s the technique: Dampen a kitchen towel. Twist the ends of the towel and make a circle on the table that’s big enough to hold your bowl. Place the bowl inside the circle.

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