I love all things custard ever since I went to Portugal 2 years ago. Custards are everywhere in Portugal, first there's Leite de creme ( which translated means milk cream), Tigelada ( Brulee ), creme caramel, & numerous other eggy type custard that are placed in cakes or doughnuts.
For my recent birthday I received two great gifts, 1 was a mini blow torch that I'd been wanting for ages & the other was these great little pots that had the cutest colours.
I decided to make Creme brulee,which in Portugal is called Tijelada.
I used the recipe from the Masterchef site as it looked great, & make one of the best brulee's ever.
Recipe ( Makes 6 large pots )
- 1,200lt cream
- 1 vanilla bean, split in half & scraped of seeds or 2 tea vanilla essence
- 12 egg yolks
- 1/2 cup caster sugar
- 240g demarura sugar or caster sugar
2. Place cream, vanilla bean & seeds in a saucepan over medium heat & bring to scalding point, then remove from the heat. Remove the vanilla bean & discard.
3. Whisk together the egg yolks & caster sugar in a bowl for 2-3 min until pale in colour.
4. Pour hot cream over the yolks, continuing to whisk until well combined.
Strain mixture into a jug & pour into ramekins.
5. Carefully place ramekins into a deep roasting pan & pour boiling water into the pan, coming half way up the sides of the ramekins.
Cover the ramekins loosely with foil.
- Scalding the cream means just as it's starting to boil.
- Strain the mixture so that you remove any shell or bits that haven't mixed through
- Be sure not to over cook the custard, when you remove it from the oven it should still be a bit wobbly but not overly wobbly.
- Allow it set in the fridge
- A brulee should be velvety smooth & slightly thick, never grainy & watery.
6. Bake in the oven for 40 min or until the custard has just set. Remove ramekins from the water bath & set aside to cool. Then refrigerate for 2 hours.
7. Sprinkle with demerura sugar evenly over the surface of the baked custards.
Run a kitchen blow torch over the custards until the sugar bubbles & caramelises.
The perfect brulee, beautiful soft creamy custard & a crunchy toffee topping.