Ramadan Recipes: Creme Brulee
Savor the Creamy Elegance of Creme Brulee During This Holy Month
Indulge in the decadence of Creme Brulee this Ramadan with our simple yet luxurious recipe. This classic French dessert, with its velvety custard base and caramelized sugar topping, is the perfect way to sweeten your iftar or suhoor gatherings. Follow along as we guide you through the steps to create this exquisite treat that will impress your family and guests.
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This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on UAE Moments.To see the original article, click here
Ingredients
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- 20 Minutes
- 6 Serving
- 320 Calories
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1/4 cup granulated sugar (for caramelizing)
Creme Brulee
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Method & Directions
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- 35 Minutes
- Preheat the Oven
تم نسخ الرابطPreheat your oven to 325°F (160°C) and place a rack in the middle position. Prepare a baking dish large enough to accommodate your ramekins and fill it halfway with hot water to create a water bath.
- Prepare the Custard Base
تم نسخ الرابطIn a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is pale and thick.
- Heat the Cream
تم نسخ الرابطIn a saucepan, pour the heavy cream. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream. Heat the cream over medium heat until it just begins to simmer. Remove the vanilla bean pod.
- Temper the Eggs
تم نسخ الرابطSlowly pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from scrambling.
- Bake the Custard
تم نسخ الرابطStrain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. Divide the custard evenly among your ramekins. Carefully place the ramekins into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- Chill
تم نسخ الرابطOnce baked, remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight, until thoroughly chilled.
- Caramelize and Serve
تم نسخ الرابطJust before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.