Creme Brulee

My husband's favorite dessert is Creme Brulee. So, instead of paying for it at a restaurant. I decided to learn how to make it! So far, this has been a fail proof recipe! I got my original recipe for this here. But with the ingredients I had on hand I had to tweak it a bit, this is what I have come up with that works for me:

Creme Brulee

Ingredients

• 1 quart heavy cream
• 1 tsp vanilla
• 1 cup sugar, divided
• 6 large egg yolks
•  hot water

Directions

1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. (if you put this into the egg mixture when it's too hot, it will curdle the eggs)
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. 
4. Add the cream a little at a time, stirring continually. 
5. Pour the liquid into 6 (7 to 8-ounce) ramekins. 
6. Place the ramekins into a large cake pan or roasting pan. 
7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. 
8. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. (I have found that it takes a bit longer in my oven- closer to 50 minutes).
9. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
10. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. 
11. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Here's the pictorial-how-to:

Place the cream, vanilla into a medium saucepan set over
medium-high heat and bring to a boil.Remove from the heat, 
cover and allow to sit for 15 minutes. 

In a medium bowl, whisk together 1/2 cup sugar and the
egg yolks until well blended and it just starts to lighten in color.

Add the cream a little at a time, stirring continually.

Place the ramekins into a large cake pan or roasting pan.

Pour the liquid into 6 (7 to 8-ounce) ramekins.

Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Divide the remaining 1/2 cup sugar equally among the
6 dishes and spread evenly on top.

We also like to use turbinado sugar on the top instead of white sugar

The torch we used (got it at Amazon)

Using a torch, melt the sugar and form a crispy top

(white sugar)

The turbinado sugar 

Yummy crunchy layer over smooooth and creamy! Yummy!

This is definitely one of our favorite desserts! :) Hope you try it!


Thanks,


Valerie

Places I party: