Indulge in the Ultimate Crème Brulee Recipe by Gordon Ramsay
Indulge in the Ultimate Crème Brulee Recipe by Gordon Ramsay
The luxurious and creamy crème brulee is a classic French dessert that never fails to impress. Perfecting this delicate dessert might seem intimidating, but fear not! With this tried and tested recipe by the renowned chef Gordon Ramsay, you’ll be able to create an unforgettable crème brulee right in your own kitchen. So, roll up your sleeves and get ready to indulge in this delightful treat!
Ingredients
To create Gordon Ramsay’s exquisite crème brulee, you’ll need the following ingredients:
- 600ml double cream
- 1 vanilla pod, split lengthways
- 6 large egg yolks
- 50g caster sugar (plus extra for the caramelized topping)
Directions
Follow these step-by-step instructions to make Gordon Ramsay’s crème brulee:
- Preheat your oven to 150°C (130°C fan).
- Pour the double cream into a pan, add the split vanilla pod, and gently bring to a boil.
- Meanwhile, in a bowl, whisk together the egg yolks and caster sugar until smooth and creamy.
- Once the cream is almost boiling, remove the vanilla pod, and slowly pour the hot cream over the egg mixture, stirring continuously.
- Strain the mixture through a fine sieve into a jug, then pour it into 4 ramekins or small ovenproof dishes.
- Place the ramekins in a deep baking tray and fill the tray with boiling water until it reaches halfway up the sides of the ramekins.
- Carefully transfer the tray to the oven and bake for 30-35 minutes until the crème brulee is set but still has a slight wobble in the middle.
- Remove the ramekins from the water bath, allow them to cool, and then refrigerate for at least 4 hours or overnight until they are completely set.
- Once ready to serve, sprinkle a thin, even layer of caster sugar over the surface of each crème brulee and caramelise using a blowtorch or under a hot grill until the sugar melts and forms a crisp topping.
FAQ
Q: Can I make crème brulee ahead of time?
A: Yes, you can make the crème brulee a day in advance and keep it refrigerated. Caramelize the sugar topping just before serving for the best results.
Q: What can I use if I don’t have a vanilla pod?
A: If you don’t have a vanilla pod, you can use vanilla extract instead. Add it to the cream after it has boiled, then continue with the recipe.
Q: Can I use a different type of sugar for the caramelized topping?
A: While caster sugar is traditionally used for the topping due to its fine texture, you can use granulated sugar if it’s not available. Just ensure it’s evenly spread for a consistent caramelization.
Q: How do I achieve the perfect caramelized topping?
A: To achieve the perfect caramelized topping, aim for a thin, even layer of sugar on the surface of the crème brulee. Use a kitchen blowtorch for precise control and an even caramelization, or place them under a hot grill for a few minutes, ensuring to watch them closely to avoid burning.
