Creme Brûlée
Creme brûlée has become one of my favorite desserts to serve to guests. It is deceptively simple to make. (I actually avoided it for many years until I learned how easy it is to make.) One of the most enjoyable reasons (other than the creme brûlée itself) is watching people try it for the first time. Actually ‘try it’ is not the right term. ‘Experience it’ is a better way to describe it.
If you use 4oz ramekins this recipe will make four creme brûlées. For each additional creme brûlée add an egg yolk, 1/2 cup of cream, and a little sugar and vanilla.
Creme Brûlée
Recipe Type: Dessert
Ingredients
- 4 egg yolks
- 2 cups heavy cream
- PInch of sale
- 2.5 oz (by volume) of sugar
- 1 Tablespoon vanilla paste or Vanilla extract
Instructions
- Put the egg yolks in a bowl with the sugar. Whisk by hand until the mixture turns a pale yellow.
- Bring the cream, salt, and vanilla to a gentle boil.
- Transfer 1/2 cup of the hot cream to the eggs and whisk rapidly. You are ‘tempering’ the eggs – warming them slowly. (If you dump all the hot cream mixture into the eggs you will scramble the eggs.)
- Repeat the above step a couple more times, then slowly pour the remaining hot cream into the eggs while whisking rapidly. (Tip: if you do end up with a few bits of scrambled egg, simply pour the cream-egg mixture through a fine strainer.)
- Pour the cream-egg mixture into the ramekins.
- Place the ramekins into a shallow dish with sides at least as tall as the ramekins. (I use a roasting pan.)
- Pour water into the dish or pan so it comes halfway up the sides of the ramekins.
- Bake in the oven at 300F.
- After about 30 minutes start checking it. Jiggle the dish or pan. If the center of the creme brûlée trembles but the edges are a little firmer then they are done.
- Remove from the oven and let cool enough to handle.
- Remove the ramekins from the dish or pan. Cover each with cling film.
- Put the ramekins in the refrigerator for at least 3 hours.
- When ready to serve, remove from the refrigerator. Remove the cling film. Liberally sprinkle granulated sugar on the top of each creme brûlée. Use a torch to caramelize the sugar.
Related Posts
This Post Has 0 Comments