I got the worse craving for creme brulee the other week. I couldn’t control the desire, so what else could I do ? I went to the store, got some heavy cream, and got cooking! This recipe is easy to scale, so go ahead and double or triple it if necessary. I am sure your friends will be impressed if you serve this up at your next dinner party or potluck! If you don’t have vanilla beans, you can use extract. Just mix the extract in with the sugar and egg instead of with the cream.
RECIPE: Creme Brulee
Makes 4 Servings
Oven heated to 325
4 Egg Yolks
2 oz Sugar
1 pint Heavy Cream
Tiny Pinch of Salt
1) In a pan, begin heating the cream. In a teapot, begin heating some water.
2) Slice the vanilla bean in half. Use the back of the knife to scrape out the seeds. Add the pods and the seeds to the cream.
3) Stir the vanilla cream as it heats.
4) In a bowl, mix together the yolks and the sugar.
5) Lay a towel down in the bottom of the baking dishes. Place the custard dishes on top of the towels.
6) Slowly pour the hot cream into the egg yolks and sugar, stirring continuously until a custard forms.
7) Pour the custard equally among the custard dishes. This should be about 5 oz a dish.
8) Pour the hot water into the baking dishes until about half way up the side of the custard dishes.
9) Bake everything for about 25 minutes.
10) Remove the custard dishes from the pans and let cool for a bit before refrigerating.
11) When you are ready to serve, either dry out a little brown sugar in the oven or sprinkle the top with white sugar. Use the torch to brown it. If you don’t have a torch, then you can broil the sugar to the nice crisp coating. Please note, torches are not as easy to use when they are big torches as originally thought. May want to get a smaller kitchen torch for practice.
What I love about creme brulee is you can refrigerate the custard until you need it. That means that this recipe was dessert for us two nights this week. Yum!