Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into…. Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel. This Vanilla creme brulee is very easy to make if you follow all the steps correctly.
It will perfectly complete your cafe gourmand if the crème brûlée is served in small ramekins.
Look at this short video ! 🙂
Vanilla Crème brûlée
- 8 egg yolks
- 120 g granulated sugar
- 1/2 vanilla bean
- 640 ml whipping cream
- 6 tsp granulated sugar
- Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
- Add the cream a little at a time and stir. Remove the scum with a tea spoon.
- Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
- Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
- Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
- Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
- Before serving, cover each cold creme brulee evenly with sugar (1 tsp). Caramelize using a propane torch. If you don’t have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.
Creamy Vanilla And Chocolate Jelly
- 1/2 cup water cold
- 3 packs Knox original gelatin unflavored
- 500 ml heavy whipping cream
- 500 ml whole milk
- 8 Tbsp sugar
- 1 Tbsp vanilla extract
- 60 ml whole milk
- 3 Tbsp water cold
- 1/2 pack Knox original gelatin unflavored
- 1 Tbsp sugar
- 1 Tbsp cacao powder
- In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
- In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
- Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
- Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
- In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
- Place over medium heat and heat until barely boiling, stirring constantly.
- Remove from the heat and strain through a fine sieve. Let the mix cool down.
- Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
- Refrigerate for 2 more hours.
Makes about 50 petits choux
Choux pastry :
- 200 ml water or milk
- 100 g unsalted butter
- 2 pinches of salt
- 120 g of flour
- 3-4 eggs
- Fillings for pastry
- 1 egg yolk
- 100 g sugar
- 125 ml milk
- 1 tea spoon vanilla extract
- 200 g unsalted butter (at room temperature)
Preheat oven to 400°F. Line baking sheet with parchment paper.
- In a medium pot add water or milk, butter and salt. Bring to a boil and remove from the heat.
- Add flour. and mix together with wooden spoon. Mix until the dough forms into a big ball and begins to come away from the saucepan.
- Add the eggs one by one and mix well.
- The dough should become smooth and shiny. Return saucepan back on to the heat and keep mixing for about 30 to 50 seconds to dry out the moisture.
- Pipe the desired shape on the baking sheet using a piping bag. The dough will rise a bit so make sure to spread them apart from each other.
- Bake in preheated oven ( 400°F) about 10 to 15 minutes. Then lower the temperature to 375°F and bake for another 10 minutes or until the choux pastry shells are puffed up and golden brown. Do not open the oven while baking!
- Remove from the oven and let it cool completely.
- Work the sugar with egg yolk.
- Add milk and bring to a boil on a low heat, mixing constantly. Remove from the heat and let it cool.
- Whip butter with mixer. Gradually stir in milk mixture until blended.
- Fill a pastry bag fitted with a small round tip with the pastry cream. Make a hole in the choux pastry with round tip and pipe a small amount into the puffs. Dust them with confectioners sugar.