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MiniGnocchi OP t1_j6b5cyh wrote

I'm in a Vanilla group on Facebook, got this recipe from one of the members. Only thing I changed was that I used vanilla sugar! Was extremely easy and delicious - next time I will do multiple layers of the torched sugar.

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2 cups heavy cream

1/3 cup granulated sugar

Pinch salt

5 egg yolks

1 tsp vanilla paste

Heat cream, sugar and salt together in small sauce pan until boiling. Remove from the heat and very slowly whisk into the egg yolks to temper them. Strain through a fine mesh sieve and stir in the vanilla paste. Pour into ramekins and place into a baking dish. Carefully pour boiling water into the baking dish to come up about ⅔ the way of the ramekins. Bake 300°F/150°C until just set but still jiggly in the middle. Time depends on how large your ramekins are. The short fluted one should take about 20-25 minutes. Larger ramekins or 4oz mason jars will take more like 30-35 minutes. Carefully remove from oven and remove from water. Let cool room temperature before refrigerating for at least 2 hours. Spoon about 1 tbsp of sugar onto the surface and rotate around to fully cover, pouring out excess. Use a blowtorch to caramelize the sugar, let set a few minutes. Use a spoon to very satisfyingly crash through the crust.

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Golestandt t1_j6cown9 wrote

For creme brulee I love 2 parts granulated sugar, 1 part brown sugar. Mix and apply as you described. Torch. Then repeat again while the caramel is still sticky. You get a nice thin, spoon shattering crunch. The brown sugar is for flavor and dark color, and white sugar is for spread and crunch.

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MiniGnocchi OP t1_j6d5ou6 wrote

We had 1 ramekin left over - definitely doing it this way tonight! Thank you 😄

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CloudDweller182 t1_j6chk46 wrote

I have done it a few times also. Mi biggest issue is that i fill the cups 2/3 full and then they drop to like 1/2 full by the time i take out of oven.

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HanzoXHanzo t1_j6cmsl3 wrote

You could be cooking at too high of a temperature too. The lower the temperature the gentler the bake. But obviously if you have a big ramekin filled up most of the way, cooking at like 220-250F is going to take forever for them to set. But that's why creme brulee ramekins are wide and shallow. Quicker cooking at lower temperature, and a higher ratio of caramel to custard.

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buenowayno69 t1_j6d7gua wrote

And the most important part is to take it out when you think it's slightly underdone!

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DaBearsMan_72 t1_j6c6nv0 wrote

My SO has been experimenting with her version of Creme Brulée with a Thai Tea infusion. You've just reminded me of this reality and what I'm asking her to make for dessert times this week.

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MiniGnocchi OP t1_j6cnkgv wrote

That sounds delicious! Makes me think of some things I could do as well, maybe Earl Grey? 😍

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eggclipsed2 t1_j6ciao2 wrote

This looks great. torchless creme brulee is an easier option for those without a blowtorch. It's also easier - just put everything in some ramekins, chuck in oven, then put caramel on top.

https://youtu.be/9Jja-kf5z4U

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MiniGnocchi OP t1_j6d62zw wrote

Thank you for the video! Now that I have a few empty ramekins clean, I almost want to test that version (no heated cream, waterbath, etc) & see if I can tell the difference 🤔

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eggclipsed2 t1_j6h68yf wrote

Yeah, give it a try! The only tricky part is pouring out the caramel onto the custards. It's definitely different to a blowtorched version, not as much burnt flavour even though you do burn the caramel, but still very good.

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buenowayno69 t1_j6d7ab6 wrote

This is one of my favorite things to make homemade. The difference in quality between homemade and store bought creme is striking.

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MiniGnocchi OP t1_j6d7sec wrote

I've only had it maybe once before, but for how fancy it seems I can't believe how easy it was! And yummy 😋

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PhantomLegends t1_j6chmp9 wrote

Last time I made crème brulée I tried out a different type of vanilla bean that's from Tahiti instead of the usual from Madagascar. The bean itself is huge and much more soft and oily, which makes the end result a lot more flavorful. If you buy multiple at a time it's not much more expensive than normal vanilla either. Can highly recommend!

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MiniGnocchi OP t1_j6cnyxq wrote

I've been having a blast learning more about different cures, species, etc & getting to experiment with a bunch of starter extracts! While this was made with Madagascar paste, I'm hoping to get the chance to make a different paste to see if I can tell the difference 😄

The next ones I'll be buying are from Papua New Guinea 💕

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HanzoXHanzo t1_j6cmlow wrote

Oh ye. I can see the vanilla bean in the bottom there. Hoo bebe. My dad buys this massive jug of vanilla paste every, like, 5 years cause it lasts forever. He just fills up little bottles every time he needs some more. And it's wayyyyy cheaper in the long run. I think the massive 1 liter jug was like $200 or something. Super worth. Vanilla extract, even the real extract, just tastes way worse after trying stuff with paste.

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MiniGnocchi OP t1_j6comtx wrote

While I have started making my own extracts, I can't believe just how much I love using paste in most things - I think getting to see the specks makes me happy 🤣

I used to pay roughly $20 for 4oz of paste, but was able to make over 32oz for around $56! (If I math'd right anyways, it's 6am)

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Kiwiiths t1_j6czr2b wrote

Aw damn, that looks good.

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emmiazure t1_j6d8c79 wrote

Been craving this 😋 I need to make some!

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playmesa t1_j6eq0l9 wrote

I love creme Brule and that one looks fantastic, good job!

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polymicroboy t1_j6e9qn3 wrote

I made some last night. They came out of oven slightly jiggly in the middle n I let them sit til room temp. They went in fridge for couple hours then brought out for brulée. They turned out liquid. more like crème anglaise. Booo! What happened?

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MiniGnocchi OP t1_j6ea7e5 wrote

This is my first time ever making them so I don't quite know for sure, I poked mine when the jiggle wasn't so wiggly and the top was set 🤔

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jczey t1_j6eow9d wrote

Have any idea how much those little black dots are worth

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MiniGnocchi OP t1_j6etvxv wrote

I used $36 (4oz total) just in vanilla beans to make vanilla paste 🤣 I think I ended up with roughly 32oz of paste overall - maybe around $60 total that I had to invest in.

Definitely beats the $20 4oz bottle I used to use though!

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