Ever tried to make Crème Brulee at home without using an oven?
I love this French dessert, with rich custard base and topped with a layer of crunchy caramelized sugar. This well-known French dessert, Crème Brulee is widely accepted. Yet not all restaurants offer such a supreme dessert in Australia, only offered by some prestige ones. So I tried to make some for my family some time ago. Although it’s not difficult to cook this dessert, I found it took nearly an hour to bake them. Here I found an easier way to make delicious crème brulee, saving much electricity, energy and cooking time with very good results. Sounds great?
Makes 2 serves
- 2 egg yolks
- 100 ml thickened cream, room temperature
- 50 ml milk, room temperature
- 1 Tbsp white sugar
- 2 Tbsp freshly grated ginger juice
- raw sugar, to taste
- Lightly whisk egg yolks. Add in white sugar, thickened cream, milk and ginger juice, mix well. As you don’t want to have any foams appeared on the surface, so just combine the ingredients, not to beat them.
- Sift egg mixture into ramekins in order to have smooth custard. Cover ramekins with foil (see picture shown above). Use a wok or steamer, steam for 10 to 15 minutes over medium-high heat with a lid. Insert a toothpick in the middle of custard to test if they are cooked through or not. If the toothpick comes out clean, they are done. Let custard cool and refrigerate for 1 to 2 hours to set up.
- Generously sprinkle raw sugar on the surface of custard. Torch it. Let the creme brulee cool for just a minute. Enjoy!
Notes:You can use a teaspoon of vanilla instead of ginger juice if you like. Well, this is a traditional way of making crème brulee, I know. However, I love the taste of ginger, just going so well with the custard. Yummy!
If you liked this recipe, you might like the following one as well:
Steamed Eggs With Milk Dessert Recipe