Step by step recipe:
- 15 min.
Prepare the ganache
Prepare 350 g Chocolate ganache.
- 4 min.As soon as it is ready and while still hot, divide it evenly between the crème brulée dishes.
Put to wait in the fridge.
- 10 min.
- 2 min.
- 1 min.Mix thoroughly.
- 20 min.Then pour in the infused milk while stirring.
- 1 min.Mix thoroughly.
- 2 min.Clean the saucepan, then pour the vanilla-flavoured mixture back in through a fine strainer.
- 8 min.
- 20 min.Stand the saucepan in cold water to cool the custard rapidly.
- 4 min.When cooled, pour the custard as a second layer on top of the ganache.
CookingMethod 1: stand the dishes in a larger dish or tray on a sheet of paper (optional). Pour boiling water around the dishes before putting in the oven.
- Method 2: stand the dishes in an oven tray filled with boiling water.
- 30 min.Leave to cook for about 30 minutes until the vanilla custard is set.
Take the dishes out of the oven and leave to cool, then refrigerate for at least 2 hours or overnight, covered with plastic film, so that the custard is really cold.
Caramelize the topsThis is THE tricky moment: burning...
Sprinkle a tablespoonful of sugar evenly on top of the custard, then burn it as shown in this short demonstration video.
Note: the best tool for melting the sugar is a blow-lamp. If you don't have one, see below how to use your grill.
- 2 min.You should end up with the famous thin brown crust all over the surface of the custard.
- Put the crème brûlée back in the fridge for about 30 minutes for the caramel to harden and the custard to become cold again.
Reheat the crust a few seconds before serving your guests with the perfect crème brulée: chocolate ganache, cold creamy custard and a crust of hot, crunchy caramel.
Remarks:As I said, the perfect crème brûlée (for me) is a soft, cold custard with a thin, hot, brown and crunchy crust. Here are some tips:
- Proceed in two stages: caramelize the tops and refrigerate for about half an hour to cool. Just before serving, re-heat with the blowlamp for just a few seconds.
- It's easier to get a good crust if you use white sugar rather than brown, but it's a matter of taste.
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More recipes?This recipe use (among others)
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