Simple And Fast Creme Brulee dessert... So Yummy | Roio Delights
Channel: Roio Delights
Date: 2021-12-26

The video shows a clear way to make yummy crème brûlée dessert at home.

Ingredients:

2 cups / 256 g heavy cream 
1/2 cup / 64 g white granulated sugar
2 vanilla beans (or 1 1/2 teaspoon vanilla extract)
1/8 teaspoon sea salt
7 large egg yolks (room temperature)

Caramel Top:

6 teaspoon granulated sugar (1 teaspoon per ramekin)

Instructions :

- In a medium saucepan, add heavy cream, vanilla bean seeds and vanilla beans (or vanilla extract), and sea salt. Stir over medium heat and warm the mixture up 170 degrees F. Turn off the heat and set aside.

- Discard the vanilla beans.

- Add granulated sugar to the egg yolks to a medium bowl and whisk until combined. Temper the egg mixture by pouring a small amount of the warmed cream mixture into and mix to combine. Mix well. Gradually, pour and mix in the remaining cream mixture.

- Strain the cream brulee mixture through a mesh strainer for a smoother texture.

- Pour the cream mixture into 6 6oz ramekins leaving about 1/2 inch from the top empty. Remove the air bubbles with a spoon.

- Cover the ramekin with aluminum foil, wrap well so it stays in place.


Pressure Cook the Creme Brulee:

- Add the steamer rack to the Instant Pot. Pour 1 cup of water.

- Arrange the wrapped ramekins onto steamer rack, 4 at the bottom with 2 stacked on top.

- Pressure cook at Low Pressure for 13 minutes, followed by 15 minutes Natural Pressure Release. Then, manually release the remaining pressure.

- Uncover and if the custard is jiggling, wrap again and pressure cook for another 2-3 minutes.

- Place ramekins on a cooling rack to cool. Once they have cooled down, refrigerate for at least 6 or overnight.

OR 

Oven Cook the Creme Brulee : 

- Place the ramekins into a large roasting pan. Pour the custard mixture into the ramekins.

- Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

- Bake at 325 degrees F or 165 degrees C for 45 - 50 minutes. The crème brûlée is done when it looks set, but still just slightly jiggly in the middle.

_ Once cooked, remove the roasting pan from the oven and let the creme brûlée cool in the pan before transferring to the fridge.

_ Remove the ramekins from the roasting pan, cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days.

Serve:

- When ready to serve, remove the crème brûlée from the refrigerator, 30 minutes before browning the sugar on top. Spread  evenly one tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to form a crispy top.

- If you don't have a torch, place the ramekins on a cookie sheet under the broiler, watch them closely to avoid burning the tops.

- Allow the crème brûlée to sit for 10 minutes before serving.

#cremebrulee #creme brulee 
Credits to the respective owner.
Video reused under the Creative Commons Attribution Licence.
Source: https://www.youtube.com/watch?v=RaK5usP_7oY&list=WL&index=2