Gordon Ramsay Creme Brulee Recipe
Do you love fancy desserts? You must try the Gordon Ramsay Creme Brulee Recipe. It is smooth and rich.
Equipment
- Large saucepan
- Mixing Bowl
- Whisk
- Ramekins
- Large Baking Pan
- Kitchen Torch
- Fine Strainer
Ingredients
- 500 ml Heavy Cream
- 1 Vanilla Pod
- 100 g Caster Sugar
- 6 Egg Yolks
- 4 tbsp Extra Sugar for the topping
Instructions
1. Heat the Cream
- First, pour the cream into your pan. Split the vanilla pod and scrape seeds inside. Warm it up until it almost boils.
2. Whisk the Yolks
- Put egg yolks and sugar in a bowl. Whisk them together until they look pale. Do not make them too bubbly or airy.
3. Mix Together
- Slowly pour hot cream into the egg mixture. Whisk constantly so the eggs do not cook. This creates your smooth custard base.
4. Strain the Liquid
- Pour the mix through a fine strainer. This gets rid of any unwanted bits. It makes the texture very velvety and soft.
5. Fill the Ramekins
- Place your ramekins inside a deep baking pan. Pour the custard into each small dish. Leave a little space at the top.
6. The Water Bath
- Pour boiling water into the large baking pan. It should reach halfway up the ramekin sides. This protects the eggs from high heat.
7. Bake and Cool
- Bake at a low heat until slightly wobbly. Take them out and let them cool down. Put them in the fridge for several hours.
8. Caramelize the Top
- Sprinkle a thin layer of sugar on top. Use a torch to melt it until brown. Let it harden for a few minutes.
Notes
➜ Use fresh vanilla beans for the best possible flavor.
➜ Do not overcook the custard or it will curdle.
➜ Always use a water bath to keep heat even.
➜ Let the custard cool fully before adding the sugar.
➜ Move the torch quickly to avoid burning the sugar.
➜ Wipe the ramekin edges before you start baking them.
➜ Strain the mixture twice for the smoothest result ever.
➜ Use room temperature eggs for a better custard mix.