No Intimidation Here
Here’s is the recipe I promised in my last blog post…crème brûlée! This tasty custard is really like no other. Some people say that out of all the great foods the French have…it is crepes. Of course, I can understand that statement but I simply do not agree…it is most definitely crème brûlée! This is a super easy recipe and quick to make…there’s just a bit of waiting time in between.
If you’re looking for a torch Bed, Bath, and Beyond has a really nice set with the torch and 4 small oval ramekins for $20. As most things, one thing they don’t tell you at the store is that the butane gas is not included. Conveniently, you can find it there for an additional $7.99 and it’s fairly easy to load into the burner. Whatever you choose, you’re sure to make this crème brûlée just right! Bon apetit my friends!
Crème Brûlée
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Prepare
1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
3. Remove from the heat, cover and allow to sit for 15 minutes. Next, remove the vanilla bean and reserve for another use.
4. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.
6. Next, pour enough hot water into the pan to come halfway up the sides of the ramekins.
7. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
9. Next, remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
10. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
11. Using a torch, melt the sugar and form a crispy top.
12. Finally, allow the creme brulee to sit for at least 5 minutes before serving.
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
- Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.
- Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
- Using a torch, melt the sugar and form a crispy top.
- Allow the creme brulee to sit for at least 5 minutes before serving.
