Creme Brulee
Updated: Oct 31, 2021
Easy Peasy with just 5 ingredients and you get to use a blowtorch! What could be better! Seriously though, we spend much of the holidays eating pie, pie and more pie. I'm not knocking pie... a good pie is like it's own food group! But Creme Brulee is in a different category AND it's super simple. Give it a go!
Ingredients
5 large egg yolks
3/4 cup granulated sugar, divided
3 cups heavy cream
1/4 tsp salt
1 1/2 tsp pure vanilla extract
Instructions
Preheat oven to 325°F.
Whisk the egg yolks and 1/2 cup of sugar together. Set aside.
Heat the heavy cream and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from the heat. Stir in the vanilla extract.
Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep whisking so the eggs don't scramble.
Then in a slow and steady stream, pour and whisk the remaining egg yolk mixture into the warm heavy cream and combine until smooth.
Place 8 ramekins in a large baking pan with sides. Divide custard between each ramekin, filling to the top. Carefully fill the pan with enough hot water to go about halfway up the sides of the ramekins. Carefully transfer the pan to the pre-heated oven.
Bake until the edges are set and centers are a little jiggly. Usually about 35 minutes. An instant read thermometer should register about 170 degrees when they are done.
Remove pan from the oven place ramekins on a wire rack to cool for about an hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before serving.
Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately.
Beautiful served with a few fresh berries and a sprig of fresh mint.
Now take a bow... you deserve it!
Items available at the Pot Rack to assist in the making of this dish:
HIC Kitchen Creme Brulee 6 oz porcelain oval.
RSVP Culinary Blow Torch.
French Whisk.