Bake Along #22- Creme Brulee

Could not recall when is the last time I tasted creme brulee, but this is my first time baking this custard :D Smooth and melts in the mouth. But is fattening therefore I only bake both flavours, vanilla & chocolate, in small portion. After adjusting the original recipe, I used up only 1 pack 200ml cream for 2 small ramekins & 1 medium ramekins size creme brulee.

Servings just nice for our family :D

I liked the sweet crunchy caramlised layer though....

Hubby prefers the uncaramelised one :D

Recipe adapted from 'Just Desserts' by Daniel Tay
Ingredient (serve 2)

• 1 tsp vanilla paste
• 55gm egg yolks
• 35gm sugar
• 150gm whipping cream
• 30ml milk

Method

1. Place vanilla paste, egg yolks and sugar in a small mixing bowl and whisk to combine.
2. Add cream & milk and mix well.
   
3. Strain mixture into individual ramekins. Bake in preheated oven at 100 deg cel for 45mins.
4. Remove from heat and cool completely. Cling wrap and chilled in fridge to set.
5. Sprinkle a thin layer of sugar over cream brulee and caramelise with a blowtorch until light brown. Reheat creme brulee in microwave oven for 10-20 secs on high and serve warm.

Chocolate Creme Brulee

Recipe adapted from 'Just Desserts' by Daniel Tay
Ingredient (serve 2)

• 100ml milk
• 40ml whipping cream
• 15gm sugar
• 30gm dark chocolate, finely chopped
• 20gm egg yolks

Method

1. Combine milk, cream and sugar in a saucepan and bring to boil.
   
2. Pour hot milk mixture over chopped chocolate and stir until chocolate is completely melted. Cool slightly.
3. Add in egg yolks and whisk to combine.
4. Strain mixture over ramekins and bake in preheated oven at 100 deg cel for 45mins. Remove from oven and cool completely.
5. Cling wrap and chill for 1-2 hours. Serve chilled or reheat in microwave oven for 10-20 secs to serve warm.