Steaming Creme Brulee: A Tasty Oven-Baked Treat

Crème brûlée is a classic French dessert, with a rich, creamy custard base and a crunchy, caramelized sugar topping. While it's typically made in an oven, you may be wondering if it's possible to cook it in a steam oven for a different, but still delicious, result. Well, the good news is that it absolutely can be done! Using a steam oven simplifies the cooking process and results in a perfectly smooth and silky custard texture. So, if you're looking for a new way to impress your guests with this elegant dessert, read on for tips and tricks to achieve crème brûlée perfection using a steam oven.

The benefits of using a steam oven

Steam ovens have become increasingly popular in recent years, especially among health-conscious home cooks. Here are some of the benefits of using a steam oven:

Health Benefits

Steaming is a healthier way to cook as it requires little to no oil or fat. The moist heat of a steam oven also helps retain essential vitamins, minerals, and nutrients that are often lost when boiling or roasting. This means that your food will be more nutritious and flavourful.

Faster Cooking

Steam ovens cook food faster, especially vegetables and fish, which can be ready in as little as 15 minutes. The direct heat from the steam reduces cooking time, making it a convenient option for busy cooks.

Versatility

Steam ovens are incredibly versatile. You can cook just about anything, from vegetables, meat, and fish to pasta, rice, bread, and even desserts like crème brûlée! You can also use the steam function on its own or in combination with your regular oven for roasting or baking.

Retain Flavour, Texture, and Colour

Steaming helps lock in the natural flavours, textures, and colours of food. Your vegetables will be vibrant and colourful, and your meats will be juicy and succulent with a crispy, golden outer skin.

Cook Multiple Dishes Together

Steam ovens are ideal for cooking a variety of dishes at the same time without any transfer of flavours. This makes it perfect for preparing a balanced meal for the family or a Sunday roast.

Easy to Clean

Steam ovens are also easier to keep clean. Unlike traditional ovens, food spillages don't get baked onto the inside of the oven, so you won't have to deal with tough, burnt-on residue.

Energy Efficiency

Many steam ovens are energy efficient, with A+ energy ratings, and their fast cooking times mean lower energy usage and bills.

So, if you're looking for a healthier, more efficient, and versatile way to cook, a steam oven could be a great addition to your kitchen.

Ingredients and measurements

The ingredients for crème brûlée are fairly consistent across recipes, with some variation in the specific quantities and the addition of optional ingredients. Here are the ingredients and their measurements for a delicious crème brûlée:

• Egg yolks: Most recipes call for 90 ml of egg yolk, which is roughly the yolk of about 6 medium-sized eggs. This ensures a rich and creamy custard base.
• Cream: Heavy or whipping cream is used, with measurements ranging from 250 ml to 500 ml. This is whisked into the egg yolks to create a thick and luscious texture.
• Sugar: Both white granulated sugar and brown sugar are used in crème brûlée. The white sugar is combined with the egg yolks and cream, while the brown sugar is often mixed with white sugar for the caramelized topping. The total amount of sugar can range from 100 gm to 3/4 cup (150 gm), depending on your taste preferences.
• Vanilla: A dash of vanilla is added for flavour and complexity. This can be in the form of a vanilla bean, vanilla extract, or vanilla bean paste. If using a vanilla bean, split it lengthwise and scrape out the seeds before adding to the cream. You'll need about 1/2 to 1 teaspoon of vanilla extract or the seeds of one vanilla bean.
• Salt: A pinch of salt enhances the flavour and balances the sweetness.
• Espresso powder: While optional, a small amount of espresso powder (about 1/2 teaspoon) can add a unique flavour to your crème brûlée. It won't make the custard taste like coffee but will give it a subtle hint of espresso.

Remember, these measurements can be adjusted to your liking, and you can always add extra ingredients like lemon zest or lavender for a twist on the classic crème brûlée.

Mixing the ingredients

To make crème brûlée, you'll need a few simple ingredients: cream, vanilla, salt, eggs, and sugar. You can also add a little espresso powder for extra flavour.

Start by heating the cream, vanilla, and salt in a saucepan over low heat until hot. If you're using vanilla extract instead of a vanilla pod, add it after removing the mixture from the heat. In a separate bowl, beat the egg yolks and sugar together until the mixture is light and fluffy.

Next, you'll need to temper the eggs. This involves slowly raising the temperature of the egg yolks so they don't scramble when added to the hot cream mixture. Start by slowly whisking in about a quarter of the warm cream mixture into the eggs and sugar. Then, pour this tempered egg mixture into the rest of the warm cream, stirring as you go.

Strain the custard through a fine-mesh sieve into a large jug or bowl to remove any lumps and stray vanilla seeds. You can skip this step if your custard looks smooth, but it's a good idea if you want a perfectly smooth crème brûlée.

Now, you're ready to fill your ramekins. Place them in a deep roasting tin or baking dish, and fill them with the custard mixture right to the top. It's easier to spoon in the last little bit.

At this point, you can carefully transfer your crème brûlées into a preheated steam oven. Set the steam to 50% and cook the custard at 195°F (91°C) for about 25 minutes, or until the custard is set but still a little jiggly in the middle.

Remove from the oven and let the crème brûlées cool to room temperature before chilling in the fridge for at least four hours or overnight. This step is crucial, as it allows the custard to set completely and develops the flavours further.

When you're ready to serve, sprinkle a thin layer of sugar over each custard and caramelise it with a kitchen blowtorch. Enjoy your homemade crème brûlée!

Oven settings and cooking time

Firstly, preheat your steam oven. Different ovens may have different settings, but generally, you should aim for a temperature between 90°C and 95°C. For a Siemens steam oven, choose the 4D hot air heating method and set the temperature to 90°C. For other ovens, select the steam mode at 95°C, or the convection steam mode at 195°F (90.5°C). Remember to also choose the lightest steam setting or setting 1 for steam supply.

Once your oven is preheated, it's time to cook your crème brûlée. Place your ramekins on a perforated steam tray or a rimmed baking sheet and put them in the oven. The cooking time will depend on the size and depth of your ramekins, but generally, it should take around 20 to 25 minutes for the crème brûlée to be ready. You can tell it's done when the custards are set but still a little wobbly in the middle. An internal temperature of 185°F (85°C) is ideal.

After removing the crème brûlée from the oven, let it cool at room temperature for about an hour. Then, wrap the ramekins and place them in the refrigerator for at least 4 hours, but preferably overnight. This will help the flavours develop and the custard will become more stable.

When you are ready to serve, sprinkle a thin layer of sugar on top of each custard. You can use granulated sugar, caster sugar, or turbinado sugar. Tap off any excess sugar and use a kitchen blowtorch to caramelize the top. Make sure to caramelize evenly, moving from the edges towards the middle. Your crème brûlée is now ready to be served!

It's important to note that the cooking time may vary depending on the size and depth of your ramekins, so keep an eye on your crème brûlée while it's in the oven to avoid overcooking or undercooking. Adjust the cooking time as needed.

Caramelising the sugar

The caramelising process can be done with a butane culinary torch, or a very hot grill (broiler). If using a torch, follow the safety instructions and keep the flame in motion to avoid burning one area. The sugar will start to liquefy and form droplets on the surface. Keep the flame moving as the sugar begins to turn caramel-coloured and smoke. The sugar along the edges of the ramekin should also be cooked. It is better to stop too soon than too late, as the sugar will continue to cook once the flame is removed. The crème brûlée can be placed back in the refrigerator for 10 minutes to re-chill the custard.

If using a grill, ensure the dish is able to withstand direct heat. Preheat the grill for 5 minutes and place the dish as close to the heat source as possible. The dish may need to be moved around to ensure the sugar caramelises evenly. It can be placed in a shallow pan of ice water to prevent the custard from cooking further.

Frequently asked questions