Ever wonder what is the difference between Flan and Crème Brûlée? Actually they are both custards and are fairly similar in taste because they have the same ingredients. Crème brûlée tends to be closer to a pudding while Flan is more firm but smooth in texture. Flan served whole, outside of dish, it is flipped upside down onto the serving dish so that the caramelized sugar is on the top. Crème Brûlée is served in the dish then regular granulated sugar is added to the top and then caramelized with a torch.
I didn't add vanilla extract as my homemade vanilla isn't ready yet. The taste and texture is similar to Lord Stow's egg tart and I like it. If you like vanilla just add 1 tsp.
“brulee” means “burnt”. That’s where the blow torch (my toy in the kitchen) comes in. For the finishing touch, the top of the custard is sprinkled with sugar and subjected to very high heat, making the sugar caramelize to form a crispy, brown crust.
crème brûlée - makes 2 medium size ramekins
3 egg yolks
1 cup cream
1/4 cup sugar
1 tsp vanilla
- Preheat the oven to 160C, bring a kettle of water to a boil for the water bath and keep it hot.
- In a saucepan set over medium heat, bring the cream to simmer, without letting it come to a full boil.
- In a large bowl, whisk the egg yolks and sugar until pale and thick.
- Slowly pour the hot cream over the eggs mixture while whisking to temper the eggs.
- Strain the mixture, whisk in vanilla. Pour the custard into 2 medium size ramekins.
- Pour the hot water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Bake for 25 to 30 minutes, until the custard is barely set and just jiggles slightly. Let it cool in water bath then refrigerate for at least 2 hours.
- Just before serving, sprinkle sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened.