Friday, February 01, 2013

Crème Brûlée Symphonie

Well, I made another of my experiments. I made my own variety of pudding, and I have decided to call it “Crème Brûlée Symphonie”. But this time, I actually remember the recipe! So here goes…
Crème Brûlée Symphonie: the Recipe
Okay, first, even before you get anything started, you will need to identify the utensils you are going to use in cooking this. You will need one utensil (and I am going with a bowl here, because puddings are really bowl things!) in which you will cook the pudding (the cooking bowl), and another bigger bowl, in which you are going to place the cooking bowl while cooking. Both the bowls have to be oven AND flame proof, so I used steel bowls. You will also need three other suitably sized mixing bowls, ideally of 500ml capacity each, to give you plenty of room to whisk.
  1. Eggs (whole) – 3
  2. Fresh cream – 500ml
  3. Plain granulated white sugar – 6 tsp (I don’t like my pudding intensely or overwhelmingly sweet – but if you like your desserts to be really sweet, you should increase this to 8 tsp)
  4. Vanilla essence – few drops
  5. Instant coffee powder – 2 to 3 tsp, as per desired strength of flavor
  1. Break the eggs into the first mixing bowl. Add the sugar and whisk well for 3 minutes. Set aside.
  2. Pour half (250ml) of the fresh cream in the second mixing bowl. Add the instant coffee powder and whisk well until the coffee dissolves in the cream.
  3. Pour the other half of the cream in the third mixing bowl. Add the vanilla essence and whisk.
  4. At this stage, it would be good to start pre-heating the oven to 200C. It would also be good to pour about 2 inches of water in the bigger steel bowl and put it on the gas to boil.
  5. Give the egg and sugar mixture a quick whisk, and pour half of it into the coffee cream mixture. Whisk well until incorporated.
  6. Pour the other half of the egg and sugar mixture into the vanilla cream mixture, and whisk well until incorporated.
  7. Pour the vanilla cream mixture into the cooking bowl. Then, pour the coffee cream mixture on top of it in zigzag, circular or uneven motions, and make sure to not whisk or mix the two at all. This will create a pattern resembling a marble cake.
  8. Take the bowl with the boiling water off the gas, and put the cooking bowl in the hot water. Take care to ensure that none of the hot water gets into the cooking bowl. If need be, you can throw out some of the water.
  9. Place the entire thing in the preheated oven, and bake for 45 minutes, or for as long as the pudding needs to set. If the top seems to be getting burned or too browned but the pudding is not set yet, you can use the classic technique of covering the cooking bowl with a foil tent to prevent burning.
  10. Take the pudding out of the oven, pour the water out and allow the pudding to cool to room temperature. Then, pop it into the refrigerator for an hour or so.
Voila! Your Crème Brûlée Symphonie is ready… I did not feel the need for a caramel topping, but if you want, you can add that too on top! Bon appétit!