Do you order Creme Brule only in Restaurants?
Think Creme Brule is a super impressive dessert? Way to fancy to be able to make at home? Would you believe me if I told you it was dead simple and that the recipe I have been using for years is so good that I don’t bother ordering it at restaurants now because mine is better?
Wanna impress a dinner party?
I’m a gonna give you my recipe because I’m nice like that…
You do need a few “hardware” kitchen gadgets before you start…
Here they are
6 Ramekins (the cute little white dishes they serve creme brule in)
kitchen torch and butane (don’t be scared its just a lighter on steroids – you can get this at any kitchen store)
large pyrex baking tray for a lasagne for example (9×11 will do)
ok, lets go
Here are the food items you will need for creme brule
heavy cream (35% whipping cream) 2 cups
white sugar 1/2 cup
a whole vanilla bean (scrape out inside or use good quality vanilla paste)
5 egg yolks
So while this is neither hard nor involved, making creme brule does involve some chemistry… please follow these directions exactly…
Preheat oven to 325 F
- Temper cream and vanilla – this means just put it in microwave for 2 minutes stirring at one minute and make sure it doesn’t burn or boil.
- mix sugar and egg yolks in a separate bowl
- slowly add cream and vanilla to yolk mixture while stirring or whisking constantly.
Thats it. Really. Now just pour into ramekins and put in pyrex dish and use the dish as a water bath and carefully fill the pyrex surrounding the ramekins with water so they are bathed up to about 2/3 of their height.
Bake 30 minutes or until the creme brule jiggles like jello when you take it out. Cool in fridge till cold (overnight) I usually put saran wrap on top of each ramekin…
Then before serving add a little white sugar to the top of each and tilt dish so it covers the top and dump out excess sugar. Then caramelize sugar on top with the torch and serve!