Cook
in
France
A relaxed friendly hands-on cooking holiday in the Dordogne, France
Jim Fisher (chef/owner)
Tel: 0033 (0)553 302405       Bombel, 24290, St Amand de Coly, Sarlat, Dordogne, France       (GPS: N45° 01.915/E001° 15.295)


Crème Brûlée
A Classic French Recipe

Crème Brûlée

Crème Brûlée is one of those classic French dessert recipes that chefs seem to insist on "enhancing": adding bits of fruit, nuts or - worse still - oatmeal! I suppose their reasoning is that nobody could possibly be interested in such a simple dessert in these complex foodie days.

Well, they are wrong. Crème Brûlée is Crème Brûlée. It is beautiful, it is perfect and it doesn't need fiddling with. But, if you want to add foreign bodies to it, then it isn't Crème Brûlée anymore. Got it? Good! ;-)

Now, I think the easiest, and possibly least stressful way to caramelise the topping is with a blowtorch. However, as most people don't own one, and calling out the plumber at nine in the evening could prove a tad expensive, just place the sugared puddings under a very hot pre-heated grill until golden and bubbling (watch them like a hawk, though).

Remember to leave the desserts to rest for a while in order to let the sugar harden and the ramekins cool down.

By the way, the Spanish have a dessert - called Crema Catalana - which is essentially identical bar the flavouring: instead of vanilla, they use cinnamon. And in typically flamboyant Spanish style, they singe the top with a red hot branding iron!

NB. Although sometimes accredited to Trinity College, Cambridge, England (there, rather un-enticingly, called 'Burnt Cream'), Crème Brûlée was mentioned by Massialot (French) in the 1600's. It has even been suggested that it was invented in America. But, whatever its origins, there is no doubt that, had a dessert called 'Burnt Cream' been on the world's restaurant menus, it would not have achieved the classic French dessert status it enjoys to this day.

Serves six

Ingredients:

Method:

Pre-heat the oven to gas Mk1 (140C°/275°F)

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too.  Bring to boiling point, then turn off the heat and put a lid on.  Leave to infuse for five to ten minutes.

Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again).

Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full.  

Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.

Remove from the water and allow to cool to room temperature.

When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy one of France's greatest contributions to eating pleasure!

You have permission to publish this article and recipe electronically or in print, free of charge, as long as the following byline is included (a courtesy copy of your publication would be appreciated):

"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"

Prices
Prices start at just £120/175€ per person.

You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/six-night cooking holiday. 

Courses and holidays can be residential or non-residential - it's your choice.  Non-cooking friends/partners welcome.

A cooking holiday can be cheaper than you think - find out how much our great value cooking holidays actually cost - you'll be pleasantly surprised!


"Once, during Prohibition, I was forced to live for days on nothing
but food and water." (W.C. Fields)
Your chef, Jim Fisher