This weekend I tackled the oh so delicious Crème Brulee! It is a lot easier than you might think and if I can do it, you can do it as well! The custard is made with real vanilla bean and top crust is perfectly crunchy just like they make it at those fancy restaurants I can never afford!
Confession time: every now and then a recipe will come along that really intimidates me. I try to avoid the inevitable self-doubt and just tell myself that if worst comes to worst we can just order take-out if I completely mess things up. But as you know, with self-doubt comes complete relief when a recipe turns out AMAZING. That’s how it was with making Crème Brulee.
So when the time came to finally make Crème Brulee, I got over my silly doubts and fears and completely crushed it. I’m telling you, it was a lot EASIER than I thought it would be! As it turns out, Crème Brulee only requires a few ingredients and the process is really simple.
As I usually mention in post, I like to be really prepared when making a new recipe. I research techniques, compare and contrast ingredients from different recipes, the list goes on and on. So here’s what I learned. FIRST this recipe calls for a lot of down time so make before dinner since you have to let it chill and come back to room temp which takes 2.5 hours. SECOND have the necessary tools like a torch and ramekins. THIRD trust the process of this recipe. You must put the ramekins in a “bath” and let the custard come to room temp before melting your sugar. Disaster will ensue if you ignore these rules!
Once you master Crème Brulee (which you will!) everyone you know will be asking for this dessert. It’s perfect for date night in or a fun dinner party. The recipe makes 6 servings so its perfect for sharing or storing in the fridge for another time.
Crème Brulee Recipe
- 16 oz Heavy Cream
- 1 teaspoon vanilla extract (or whole vanilla bean)
- 6 egg yolks
- 1 Cup Sugar (divided)
HOW TO MAKE
- Preheat your oven to 325*F
- In a medium saucepan, bring heavy cream to boil. Remove from heat once it comes to a boil and let sit for 20 minutes then add vanilla extract (or scrapings of one vanilla bean)
- In a mixing bowl or stand mixer, beat egg yolks and 1/2 cup sugar until fully mixed together (about 3 minutes)
- Slowly add in the heavy cream mixture and whisk for another 3 minutes
- Pour contents into 6 8oz ramekin dishes
- Place ramekins into a large cake dish or roasting pan. Fill the pan with water and stop when it reaches half way up the ramekin dishes. This ensures the custard doesn’t cook too quickly
- Bake for 40-45 minutes. The center should be jiggly and the edges firm
- Place ramekins in the fridge and let cool for at least 2 hours
- Take out ramekins and let sit out for 30 minutes
- Top each ramekin with enough sugar to evenly coat the top (you may need more sugar if eating all 6 at once)
- With a torch, brown the sugar until it is fully melted (not burnt) and forms a nice, crispy top
Recipe adapted from Alton Brown