Creme Fruit Brulee
Crème brûlée is French for burnt cream. Originally sugar is burnt using a torch’s flame which is not usually available in our homes so I opted for oven and modified the recipe accordingly (i.e. adding Egg whites to provide insulation). Once its done, you get a unique combination of crunchy, hot and caramelized top with cold fruit cream inside. Enjoy 🙂
Servings Prep Time
2People 15minutes
Cook Time
12 – 20minutes
Servings Prep Time
2People 15minutes
Cook Time
12 – 20minutes
Ingredients
Instructions
  1. Once the egg yolks and whites are separated, put the egg whites in the refrigerator
  2. Beat egg yolks with sugar till it gets very light
  3. Heat cream in a pan over very low flame till it is near to boil
  5. Remove from heat and let it cool a little.
  6. Add Egg yolks slowly while beating till all yolks are added and beaten with it
  7. Place pan back over and stir till mixture is thick like custard. Add vanilla essence and pour it in the ramekin or fill half of some heat proof bowl
  8. Let it cool in refrigerator or freeze till it is well set and chill
  9. Before serving, take out egg whites and beat them stiff. Also add Add 1/2 teaspoon vanilla essence (You will have some left over at the end)
  10. Place some fruit over custard (e.g. banana)
  11. Cover the surface with egg white
  12. Sprinkle powdered sugar all over the surface till its covered
  13. Place the bowl on upper rack with upper burner (so that it acts like the torch) on on maximum temperature for 7 – 10 minutes till sugar is completely molten and turns brown.