“Amélie is a shy young woman with a pronounced taste for all life’s small pleasures: immersing one’s hand in a sack of grain, cracking the crust of a crème brulée with the back of a teaspoon or skipping stones on the Canal St-Martin”. -“Amélie from Montmartre”.
You don’t have a better association, do you?!
Beautiful movie and absolutely fantastic dessert. If you tried it and didn’t like it, trust me, it was just bad interpretation. I would recommend you try Grand Cru Wine and Bistro http://grandcru-wine.com/, they have the best crème brulee in DC area.
But of course, I’m here to share with you my recipe. I used a couple different ones and then combine the best of both into one, my own 🙂
So what is crème brulee about?
The main thing in it is the crust – a thin, but strong caramel crust, which you are breaking with a nice cracking sound. And under this crust is a real wonder – yummy delicate cream. It is a magic combination of two absolutely different textures.
This recipe is for two people. If you need more, please increase the ingredients.
120 ml whipping cream;
2 Tbsp sugar;
1/3 tsp vanilla extract;
1/2 tsp lemon zest;
2 tsp (maybe little bit less) brown sugar for crust.
1. Combine whipping cream with lemon zest and vanilla extract.Place it into a medium saucepan set over medium-high heat and bring to a boil. Remove it from the hit and let it sit for 5-7 minutes.
2. Meanwhile whip yolks with sugar till color will become pale-yellow. Don’t do it too long, we need cream, not a souffle.
3. Filter your cream through strainer and little by little add into yolks. Mix it with a spoon.
4. Pour blend into baking ramekins till 3/4 full. Put them in a large pan or tray. Add enough hot water into the pan to come halfway up the sides of the ramekins.
5. Bake crème brulee approximately 20-25 minutes with temperature 335F. Remove the ramekins from the roasting pan and refrigerate for 2-3 hours.
6. Add brown sugar carefully and lightly just before before serving.
7. Set your oven for broil function. Put grille on the top shelf of the oven. Put ramekins into a pan with COLD water (water should be halfway up the side of the ramekins). Broil for 50 seconds – 1 minute maximum. Dry ramekins with towel before serving.