Creme Brulee

MMmmmm... I love crème brûlée. The first time I ever had it was in Paris, some 7 years ago. That's when the affair started, and it continues.

A few months ago I was shopping in a fab kitchen supply store with David's mom when I ran across a crème brûlée set. My initial thought was "OOOooo! A new jewelry torch!" The included ramekins were just kind of a lucky add-on. We got to packing up our house and I forgot about my new "jewelry torch."

While unpacking, I found the box and decided that I didn't want a new jewelry torch. Iwanted needed a kitchen torch. So, that's it's new home. The kitchen.

I have never made crème brûlées before and honestly figured I'd blow it. I don't bake. I can, however, make a darn good crème brûlée apparently. These are FABULOUS. And since David doesn't like them too much (he hates the texture of custard), I get to keep them all to myself. :-D

Here is the recipe that came with the set. It's the one I used, and since I didn't keep the box and I just tore the recipe off the pamplet, I don't know where to give credit. Sorry. If this is your recipe, let me know and I will certainly give credit where it's due!

Crème Brûlée

  • 1 cup heavy cream
  • 2 T plus 1/3 cup sugar
  • 2 extra large or jumbo egg yolks
  • 1/2 tsp vanilla extract

Preheat oven to 300°F. Preheat some boiling water

In a saucepan over medium heat, combine cream and 1/3 cup sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide misture among 4 4 oz ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2 or 3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the Crème Brûlée torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or cut up fruit or refrigerate for later use.

*Italicized ingredients are local and/or organic.

Enjoy!

sig