Perfect Creme Brulee

Creme Brulee is one of my all time favorite desserts.  It is deliciously creamy and subtly sweet – the epitome of fancy dessert perfection!  Who can resist cracking the sugar and eating the first spoonful of the rich custard? This recipe calls for just 5 simple ingredients and requires a chef torch.  No worries if your kitchen is not equipped with this tool however; you can easily circumvent buying this by using your oven to torch and caramelize the sugar.  As this dessert needs to chilled (for at least one hour) before serving, this is a great recipe to make ahead of time.  So you can skip the super expensive french restaurant, because this is an impressive and totally do-able fancy dessert to make at home!
 
 
Ingredients:
 
6 Egg yolks
6 Tblsp white sugar
2 Tblsp brown sugar
2 1/2 cups heavy cream
1/2 Tsp vanilla extract
 
 
To begin, Preheat your oven to 375 F degrees. Whisk together the egg yolks, 4 tablespoons sugar, and vanilla in a mixing bowl until thick and creamy.
 
 
Add the cream to a saucepan and warm over medium heat until almost boiling. 
 
 
Remove from heat and slowly add 1/3 of the cream into the egg mixture.  Whisk until well combined.
 
 
Pour the egg mixture into the remaining cream. There will be a foam on the top; skim this off with a strainer and throw away.
 
 
Pour the hot cream mixture into ramekins.  Place the ramekins in a baking dish, and fill with hot water until the ramekins are covered half way up their sides.
 
 
Bake for about 20 – 30 minutes, or until when you shake the dish gently the brulees jiggle just slightly in the middle.  Mine took about 35 minutes due the the size and shape of the ramekins I chose, a shallower dish will cook more quickly.
 
 
Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill.
 
 
Just before serving, sprinkle the tops with 2 tablespoons of white granulated sugar and 2 tablespoons of brown sugar.  Shake off any excess sugar.
 
 
Finally, Fire up that chef’s torch!  (If you don’t have a chef’s torch –  place ramekins under the broiler until caramelized.) Serve immediately!!  Note, once you have caramelized the top you can not place the creme brulee back in the fridge.  The hard sugar layer will become gooey and will lose the crispness created from caramelizing!
 
 
Enjoy!!
 
 
-Chef Hallie
 
Perfect Creme Brulee
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Ingredients
  1. 6 Egg yolks
  2. 6 Tblsp white sugar
  3. 2 Tblsp brown sugar
  4. 2 1/2 cups heavy cream
  5. 1/2 Tsp vanilla extract
Instructions
  1. To begin, Preheat your oven to 375 F degrees. Whisk together the egg yolks, 4 tablespoons sugar, and vanilla in a mixing bowl until thick and creamy.
  2. Add the cream to a saucepan and warm over medium heat until almost boiling.
  3. Remove from heat and slowly add 1/3 of the cream into the egg mixture. Whisk until well combined.
  4. Pour the egg mixture into the remaining cream. There will be a foam on the top; skim this off with a strainer and throw away.
  5. Pour the hot cream mixture into ramekins. Place the ramekins in a baking dish, and fill with hot water until the ramekins are covered half way up their sides.
  6. Bake for about 20 minutes, or until when you shake the dish gently the brulees jiggle just slightly in the middle.
  7. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill.
  8. Just before serving, sprinkle the tops with 2 tablespoons of white granulated sugar and 2 tablespoons of brown sugar. Shake off any excess sugar.
  9. Finally, Fire up that chef's torch! (If you don't have a chef's torch - place ramekins under the broiler until caramelized.) Serve immediately!!
Notes
  1. Note, once you have caramelized the top you can not place the creme brulee back in the fridge. The hard sugar layer will become gooey and will lose the crispness created from caramelizing!
Half Baked Cooks http://halfbakedcooks.com/

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