Page 233 - YC Cooking School

With the right heat source, it should take you between 5 and 8 minutes to get to this stage.

Keep stirring even after you’ve turned off the heat
Once you’ve removed the pot from the heat, you’ll need to keep stirring for at least a minute
longer. The custard mixture is very sensitive to heat and the pot will take a while to cool off.
To be safe, keep your whisk and spatula moving.

Use wide, shallow ramekins
The wider your ramekins, the more room there is for the caramel crust and the happier
your guests will be. So be sure to use wide, shallow ramekins and there’ll be smiles all
around.

Take care when getting the crème brulée out of the oven
The crème brulée will still be a bit runny once cooked, so take special care when transporting
the ramekins to your board to cool and then to your fridge to chill completely. They should
also be completely set before you add the sugar (two hours in the fridge should do the
trick).

To finish off, melt the sugar first and then add colour
Keep the flame of the blowtorch about 20cm away from the sugar at first to melt it a little,
then move in closer to get the classic caramel colour. You’ll have to wait five minutes before
cracking it with a spoon and enjoying the delicious fruits of your labour.

Learn to cook online at learn.yuppiechef.com

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