Celebrate National Creme Brulee Day along with the USA today as chef Steffi D’Souza tells us how to craft this simple, classic dessert
Philomene’s classic creme brulee
Yes, we need an entire day to celebrate this thick and creamy dessert; chef Steffi D’Souza, of Mulund-based artisanal French patisserie Philomene, would agree. D’Souza’s first bite of creme brulee was in Paris while studying at Le Cordon Bleu. Later, she perfected its technique in the kitchens of Pierre Herme, Royal Monceau Paris, and Refettorio Paris, where she worked and volunteered. Now back in the bay, she has brought more than her love for French desserts; here is her recipe and tips to master creme brulee.
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Chef Steffi D’Souza
Philomene’s classic creme brulee
Ingredients
>> 250 gms milk >> 250 gms fresh cream >> 6 gms vanilla >> 50 gms caster sugar >> 90 gms egg yolk or 5 to 6 egg yolks
Method
>> In a saucepan, add milk, cream and vanilla and bring it to a simmer. In a separate bowl, whisk yolk and sugar until the mixture is pale and fluffy.
TIP: Whisk the mixture well to achieve a rich and creamy texture for the custard.
>> Once the milk mixture has come to a simmer, pour half of the milk and cream mix into the yolk and whisk.
TIP: Tempering the yolks will prevent them from scrambling once in contact with heat.
>> Pour the yolk mix into the remaining milk mixture in the saucepan and continue to mix with a spatula until it has thickened.
TIP: To know if the custard is ready, draw a line on the spatula; if the custard is ready, it will set, if not, it will slide down the spatula.
>> Once the custard is ready prepare your ramekins with butter and lightly dust with sugar.
TIP: Strain the mix using a sift before pouring the custard into the ramekins for a smooth texture.
>> Tap the ramekins to remove the bubbles, and place the ramekins in a water bath.
Preheat the oven to 100 degrees, and bake at 95 degrees for 45 minutes.
>> Once out of the oven, cool the creme brulee completely. Add some sugar to the top and torch it using a blow torch and serve. You can serve it with whip cream and fresh berries.
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Take your pick
>> This salted caramel dessert is a newer version of the classic vanilla creme brulee. The rich custard base is topped with a layer of hard salted caramel, which gives the perfect balance and makes this the ideal dessert for everyone.
At: KOKO, Kamala Mills Compound, Lower Parel
Call: 7715963030
Cost: Rs 595
>> The decadent take on the classic vanilla creme (below) brulee is complete with a sweet yet acidic fresh blueberry compote. This delicious French dessert is topped with a sugar cage making the dessert a unique option.
At: Plate and Pint, Bhulabhai Desai Marg, Kemps Corner.
Call: 7045361991
Cost: Rs 295
>> The perfect classic creme brulee comprises vanilla, custard tart, and a caramelised top. Although simple in flavours and presentation, this is reminiscent of the traditional creme brulee.
At: La Petit Boulangerie, Summer Villa, Santacruz East
Call: 8828386328
Cost: Rs 189
>> Try a version that combines the aromatic flavours of the coffee bean with the comfort of this dessert. The coffee complements the sweetness of the custard making it a favourite with fans.
At: The Game Palacio, Waterfield Road, Bandra West
Call: 7208862232
Cost: Rs 495
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