Monday, October 13, 2008

Creme Brulee

Linens n' Things was going out of business and when I saw ramekins and a torch for super cheap, I was all over it. I love creme brulee. I went to and found the following recipe and incorporated the suggested omission. This was so much easier than I thought it would be and every bit as yummy as I hoped for!

6 egg yolks (tip: leave eggs at room temp before beating)

6 TBLS white sugar, divided

1/2 tsp vanilla extract

2 1/2 cups heavy cream

2 TBL brown sugar

1. Preheat oven to 300 degrees

2. Beat egg yolks, 4 TBL white sugar and vanilla in a mixing bowl until thick and creamy.

3. Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture, beat until combined.

4. Pour mixture into ramekins (other dishes may be substituted, infact, this made enough I used small, glass bowls, but kept the amount shallow to cook evenly with the ramekins).

5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temp; refrigerate 1 hour or overnight (I prefer overnight).

6. Preheat oven to broil (if you do not have a torch)

7. In a small bowl, combine remaining white sugar and brown sugar, sift over custard. Use torch to carmelize the top, careful not to scorch the sugar. If you don't have a torch, place dish under broiler until sugar melts, about 2 minutes; watch carefully.

8. Allow to cool

9. Enjoy!


Andrea said...

wow, thanks for the recipe!

Kim Edwards said...

Ohhhhhh I want to make that!