Philippe Etchebest's Crème Brûlée

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€9.00
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Philippe Etchebest's Crème Brûlée

Philippe Etchebest, a Michelin-starred chef and iconic figure in the culinary world, is a well-known personality on French television. He is particularly recognized for his appearances on successful shows like Cauchemar en cuisine (Kitchen Nightmares) and Top Chef, where he combines professional rigor with a strong personality. Through his shows, he not only shares his culinary expertise but also accessible and delicious recipes that have made him famous.

One of his most beloved recipes is crème brûlée, a classic and elegant dessert, but often intimidating for amateur cooks. Philippe Etchebest has managed to make this recipe more approachable while maintaining its refinement. Here is the official recipe for crème brûlée, as shared by the chef himself.

Ingredients for Philippe Etchebest's Crème Brûlée

  • 6 egg yolks
  • 75 g of granulated sugar
  • 50 ml of milk
  • 500 ml of liquid cream
  • 1/2 teaspoon of natural vanilla powder (optional)
  • 50 g of brown sugar

Preparation

  1. Preheat the oven to 110°C (230°F).

  2. Egg Clarification:
    Separate the egg whites from the yolks. Place the yolks in a mixing bowl.

  3. Mixing the Ingredients:
    Add the granulated sugar to the egg yolks and whisk until the mixture becomes smooth and slightly frothy.

  4. Adding the Liquids:
    In the same bowl, first add the milk, followed by the liquid cream. Mix well to obtain a smooth, homogeneous mixture. If you want a subtle vanilla flavor, you can add the vanilla powder at this stage.

  5. Preparing the Molds:
    Place the small crème brûlée molds in a baking dish with edges to facilitate transferring them to the oven. Fill each mold with the cream mixture.

  6. Baking:
    Bake the crème brûlées in the preheated oven for 1 to 1 hour and 15 minutes. To ensure gentle and even cooking, add a little water to the bottom of the baking dish to create a slightly humid environment.

  7. Cooling:
    Once the baking is done, remove the crème brûlées from the oven and let them cool.

  8. Caramelizing the Sugar:
    Before serving, sprinkle each crème brûlée with a layer of brown sugar (or regular sugar if you don't have brown sugar). Use a kitchen torch to caramelize the sugar evenly. Be careful not to overcook the sugar to avoid burning it.

Chef's Tip:
To perfectly caramelize the sugar, it’s important to work with the kitchen torch at a moderate temperature, moving the torch gently across the surface of the crème brûlée to brown the sugar evenly without making it bitter.

Conclusion:
Philippe Etchebest has turned a traditional dessert into a culinary experience accessible to everyone. The crème brûlée he presents is creamy, delicate, and perfectly caramelized on the surface, while remaining true to the classic foundations of the recipe. Whether you are an experienced cook or a beginner, this recipe will allow you to make a crème brûlée worthy of the finest tables!

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