Toasted Milk Crème Brûlée Recipe & Tutorial
Recipe Overview
Overview
This Toasted Milk Crème Brûlée is a delightful twist on the classic dessert that many adore. The process begins with toasting milk powder, which transforms its flavor into something warm and nutty, reminiscent of caramelized white chocolate. This unique flavor sets the stage for a rich custard that is both comforting and sophisticated.
The technique of baking the custard in a water bath is essential for achieving that silky texture we all love in crème brûlée. It prevents the custard from cooking too quickly and becoming rubbery. As the custard bakes, the anticipation builds, especially when it comes time to caramelize the sugar on top. Using a blow torch adds an element of fun and allows for a perfectly crisp finish.
Once cooled, the crème brûlée is ready to impress. The contrast between the crunchy caramelized sugar and the creamy custard is simply divine. This dessert is not only a showstopper for dinner parties but also a comforting treat for any occasion. With minimal prep and a bit of patience, you can create a dessert that will leave your guests in awe. Don’t forget to save those egg whites for another delicious use!
Overall, this recipe is a fantastic way to elevate a classic dessert with a simple yet impactful twist. I can’t wait for you to try it and share your thoughts!
Recipe Details
Steps & Tips
Tip: Stir constantly while toasting milk powder to prevent uneven browning and burning.
Add milk powder to a frying pan over medium-low heat and stir constantly until it turns a tan color.
Transfer the toasted milk powder to a bowl or tray to cool completely.
In a saucepan, combine 15g of butter and 100g of whole milk, whisking to mix.
Add 400g of double cream and a teaspoon of vanilla extract to the milk mixture.
Put the mixture on medium-low heat, stirring occasionally.
Tip: Stir the cream and milk mixture occasionally to avoid a skin from forming.
Add 40g of caster sugar to 6 large egg yolks and whisk until combined.
Slowly pour the heated cream mixture into the egg yolks while whisking to temper the eggs.
Strain the custard through a fine mesh sieve into a bowl to remove any bits.
Place ramekins in a deep roasting tray for a water bath.
Distribute the custard mixture into the ramekins, filling them just shy of the top.
Carefully add boiling water to the roasting tray until it reaches halfway up the sides of the ramekins.
Transfer the tray to the oven and bake for 30 minutes, checking at 25 minutes.
Tip: Check the custards at 25 minutes; they should be slightly jiggly in the middle.
Remove the ramekins from the water bath and let them cool to room temperature before refrigerating.
Tip: Let the custards chill for at least 4 hours to set completely.
Sprinkle sugar over the chilled custards before using a blowtorch.
Tip: Granulated sugar is ideal for caramelizing as it provides a good balance when using a blowtorch.
Use a blowtorch to caramelize the sugar on top of the custards, moving the flame constantly.
Tip: If you don't have a blowtorch, use a grill on high heat to caramelize the sugar, but watch closely.
Serve the crème brûlée as is or with a biscuit on the side.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Toasting milk powder enhances its flavor, giving it a warm, nutty profile.
- •Crème brûlée is traditionally baked in a water bath to ensure even cooking.
- •Using a blow torch allows for precise caramelization of the sugar topping.
- •The texture of the custard should be silky and smooth, not rubbery.
