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Orange Blossom Water Crème Brulée
This is typically a very simple dessert when we look at the ingredients, very simple indeed. The ingredients in this dessert play a very important part in the success or failure of a crème brulée, but the other part is as much important if not more and it is the texture. Both part of the recipe are as important, but if the second part fails it is better to forget about it and start again. This said the first part, the taste, is quite easy to get right, just chose good quality ingredients and the right flavour and this part will a success. The second part, the texture which should be as smooth as possible, is far more critical and difficult to get right, even for a professional. As there are many parameters that come into account: the temperature of the oven and the time of baking being the most important ones. If one fails for a reason or another the texture will be a disaster. So it is good to remember that every steps of the method explained below are important. Today for this example I have chosen a quite unusual flavour: The nevertheless delicious and refreshing: orange blossom water. First find some individual portion ceramic dishes where the creme brule will be baked and presented. Traditionally we use a dish that we call ramequin but a simple ceramic or glass cup will do the job just as fine. Here are the ingredients needed: Cream: 540g Milk: 540g Orange Blossom Water: 50g Egg Yolk: 280g Castor Sugar: 215 First turn on the oven and set the temperature to140ºC (284ºF), this is for a rotary oven. For other kinds of oven the temperature may differ. Then place the cream and milk in a thick saucepan and start to heat them up. Beside that whisk the egg-yolks and the sugar together until well combined. Once the cream/milk boil take them off the heat and pour over the yolks/sugar mixture mixing all the way with a whisk. Then pass the whole mixture through a sieve or chinois. Mix in the orange blossom water. Then fill up the ramequins with the mix up to the top. Now to bake the creme brulee we need a deep oven-proof flat bottomed dish (stainless steel is fine) as high as or higher than the ramequins, as we need to bake them in a water bath. Slowly place the each ramequin inside the dish at least 2cm or 3cm apart. Then pour hot tap water into the dish in between the ramequins, keep pouring the hot water until it reaches at least 2/3 of the ramequins’ height (make sure no water end up in the creme brulee mixture itself). Then very slowly insert the dish into the hot oven and close the door. If the oven has a ventilation duct, keep it closed during the baking just to keep the steam inside the oven. Regarding the baking time, this is also a very critical point because if under baked the creme brulee won't be set, and if over baked it will curdle, that means we need to have the baking time just right. Every oven is different so the temperature from one oven to another can differ while on the same setting. But usually the baking time should be around 45 to 50 minutes (depending also of the ramequins size). I would suggest that you do a timed trial first, just to test your oven. Remember that the creme brulee should be set but never curdled. Once the baking is just right take the dish out of the oven very slowly, as the water has become very hot during the baking. A safer way to process is to take each ramequin out one by one first and the water dish last. Let the ramequins cool down at room temperature for around 20 minutes, and then place them in a fridge to cool down completely. When they are cold and a few minutes before serving spread evenly a thin layer of castor sugar on the top of each creme brulee and burn them with a blow torch until the surface reach a nice dark caramel colour. Then it is ready to serve. Article Directory: http://www.articledashboard.com I really hope you enjoyed this Crème Brulée recipe.
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