Monday, February 27, 2012

Creme Brulee

  • 6 egg yolks 
  • 4 tablespoons white sugar
  • 2 1/2 cups heavy cream
  • 1 teaspoon vanilla extract 
  • 2 tablespoons mixed white & brown sugar 
  • 4-6 ramekins 

1. Preheat oven to 350 degrees. Beat egg yolks, 4 tablespoons sugar, & vanilla in a mixing bowl until thick & creamy.

2. Pour cream into a saucepan & stir over low heat until it almost comes to a boil. 
Remove the cream from heat immediately. 

3. Pour 1/3 of the hot cream into the egg mixture and mix briskly. Then pour the cream/yolk mixture into the hot cream & whisk. There will be a lot of foam on the top, skim this off with a spoon or strainer & throw away. 

4. Place ramekins into a large cake or roasting pan. Pour enough hot water into the pan to come halfway up the side of the ramekins. 

5. Pour the hot liquid into 4-6 ramekins. 

6. Bake just until the creme brulee is set, but still trembling in the center, approximately 30-45 minutes. Remove the ramekins from the roasting pan let sit for 10-15 minutes, then refrigerate for at least 3 hours & up to 3 days.  

7. Remove the creme brulee from the refrigerator for at least 15-20 minutes prior to browning the sugar. Sprinkle the brown/white sugar mixture evenly in each ramekin.

8. Using a torch, melt the sugar & form a crispy top. Allow the creme brulee to sit for 2-3 minutes before serving. Always serve right after sugar is torched, do not brown sugar servings that are staying in the refrigerator. 

9. Top creme brulee with berries & mint leaf. 

Creme Brulee has always been one of my favorite desserts. As a kid I asked for a creme brulee set for my birthday & I have been making it ever since. There are many different creme brulee recipes & techniques, I find this recipe easy & delicious!  

If you have a vanilla bean you can use replace the vanilla extract. You can also top the creme brulee with raspberries, blackberries, coco powder, or whipped cream. 

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