Get your just desserts

13 February, 2009
There is no reason why bakers should leave the delights of crème brûlée to the restaurant sector, argues Cinnamon Square's Paul Barker, who reveals his take on the delicious dessert
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This truly great-tasting dessert can be made so simply. Crème brûlée (burnt cream) is a smooth custard dessert with a caramelised sugar topping, often overlooked by bakers to sell, leaving it to the restaurateurs. If you have retail plus a coffee shop, you have two opportunities for a sale.
Crème brûlée is a rich, heavy custard made from cream rather than any milk. The finishing touch of a warm crispy caramelised sugar topping, sitting on top of the chilled ultra-smooth custard, seems to complement each other.Unable to find ramekins for under 10p each, I managed to source some dessert foils that look and feel high quality. I also use these foils for individual profiterole desserts. The crème brûlee is baked, sold and eaten out of the same vessel.RecipeThis recipe makes enough for 12 x 110g crème brûléesIngredient AmountWhipping cream 1,000gVanilla essence to tasteCaster sugar 125gWhole egg 100gEgg yolk 170gTotal weight 1,395g Method1. Boil the whipping cream and vanilla essence.2. Blend together the caster sugar, whole egg and egg yolk.3. Pour the boiled cream into the sugar/egg mixture, stirring continuously, then pour into ramekins or foils (110g for foil size 90mm x 35mm).4. Bake at 170ºC in a water bath for about 20-25 minutes. To check if baked, insert a knife and it should come out clean.5. When cool, place in fridge to chill.6. To finish, sprinkle with caster sugar and caramelise with a blow torch. Keep the blow torch moving around the top to achieve even caramelisation of the sugar.7. Alternatively, leave the top un-caramelised and sell with a sachet of sugar for your customer to finish.



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