To help celebrate this momentous occasion, Marina is back, sharing with us her delicious recipe for crème brûlée (see image at the top of this post), which is also featured in her book. I'm so excited that someone is finally tackling crème brûlée for this site! There is something so fun about a dessert that you have to crack open. Who doesn’t love the feeling of whacking the hard, caramelized top of a crème brûlée with a spoon? It’s such a satisfying feeling, almost as if you are excavating a cave wall, on a search for buried treasure. It’s also a great dessert for this time of year. Quite wintery and wonderful! And the perfect way to impress your friends this holiday season.
You can find the complete crème brûlée recipe after the jump. For purchasing info on the cookbook, along with information on how to buy limited edition prints from the book, click here. Thanks, Marina! ~Erin
**If you need help converting the measurements, click here for a nifty conversion calculator.
Crème brûlée (adapted from Silmänruokaa, Visual Recipes, translation by Marina Ekroos)
2–4 portions (5-inch shallow heat-proof dish).
½ vanilla pod
4 dl cream
5 egg yolks
1 dl sugar
2 tbs cane sugar
1. Heat the cream together with a split vanilla pod. Let it cool and spice up, meanwhile…
2. Separate the egg yolks.
3. Whisk the egg yolks together with sugar so that it dissolves.
4. Add cream. Do not whisk too much, to avoid unnecessary air in the mixture.
5. Pour the mix into the dishes. Heat the oven to 300F.
6. Cook the crème brûlées in a water bath (bain-marie): spread a sheet on the bottom of a casserole, then put the brûlée dishes on the sheet. Pour boiling water into the casserole, so that it surrounds the dishes. When everything is in its place, put it in the oven.
7. Observe the consistency of the puddings and make sure there is enough water throughout the cooking. Take the brûlées out from the oven when they have reached a pudding like structure. This takes between 30 and 60 minutes.
8. Let the crème brûlées rest in fridge for a minimum of three hours, preferably overnight. Just before serving spread some cane sugar on the surface and caramelize the sugar in order to create a hard layer.