I have never tasted crème brûlée and up until now, it’s still a mystery to me. Read on and you will know why.
Crème brûlée means burnt creme.
At first I wanted to make Crème Brûlée Puff.
But then sis strongly advised me against making the puff because “Wuahahaha I don’t think you will have the patience to make the puff. It’s like the one I make for egg tarts. Very susah one”.
Knowing what she said is true (that I’m patience-less), so I just change the recipe to plain crème brûlée (without puff). Since I’ve already eliminated the hard part, I thought it will be plain easy to make. Ohh I was so wrong. Timing is very important. Overcooking crème brûlée will turn it into sweet scrambled eggs.
A – 40g sugar, 4 egg yolks, 1/2 tbsp custard powder
B – 350g whipping cream
C – 1/2 tbsp vanilla essence
Some brown sugar
1. Beat A until it turns pale yellow.
2. Heat B until almost boil.
3. Add B and C to A. Stir until well blended and thickens over low fire.
4. Pour mixture into tiny cups and bake for 15 minutes at 190o C.
5. Cool down and refrigerate for few hours. Add caramelized brown sugar using a blow torch or grill until the brown sugar caramelized before serving. I didn’t add brown sugar for topping because it is already very sweet.
This is the result. Looks quite good eh?
But hor actually I failed la because…
1. I read the ingredients wrongly. I added 4 eggs instead of 4 egg yolks!
2. The mixture was heated too long. It hardens at the bottom of the pan and I managed to save it by mixing it frantically.
3. But it did turn into scrambled eggs eventually as I was baking it for too long. So in the end it tasted like egg tart without the puff! Or does crème brûlée actually taste like egg tart? Can anyone enlighten me on this one?
The only person eager to eat my crème brûlée is non other than Chester (my no. 1 fan!).