Crème Brûlée
My little brother has been gone for about a month and a half for work, and I wanted to make him a special treat for his return. If you know him in real life you’ll know he loves three things: video games, custard and fire. Crème Brûlée? Checks of 2/3 off the list.
What is Crème Brûlée?
It is a deliciously rich and creamy custard set beneath a thin brittle. On the surface, crème brûlée may seem intimidating but it actually comes together pretty simply.
A proper crème brûlée uses a vanilla pod which is infused into the whipping cream as it heats. I always use vanilla extract because not only can purchasing vanilla pods be quite expensive, but my mother-in-law usually gifts me vanilla extract for Christmas.
serves 4
Crème Brûlée
INGREDIENTS
1 1/3 cups heavy whipping cream
4 large egg yolks, room temperature
1 1/2 tsp pure vanilla extract
1/4 c granulated white sugar + 4 Tbsp for topping
DIRECTIONS
Place a rack in center of oven and preheat to 300°F. Place 4 - seven ounce ramekins into an oven safe baking dish.
In a heavy saucepan over medium-high heat bring whipping cream to scalding point (just as it begins to bubbles around the edges). Meanwhile, in a heatproof bowl beat egg yoks and sugar until pale (about 1-2 minutes). Gradually pour cream into egg mixture whisking constantly so eggs don’t curdle. Stir in vanilla extract and pour into prepared ramekins evenly.
Prepare a water bath (also known as bain marie) by pouring hot or boiling water so that it comes halfway up the sides of the ramekins. Bake for about 30-40 minutes just ‘til set. Remove from water bath and cool onto a wire rack to room temperature (about 1 hour). Transfer to refrigerator for about 4 hours until firm.
TO SERVE
Sprinkle an even layer of sugar over the custards. Using a kitchen torch caramelize the sugar until it is golden brown and bubbly.
Have you ever made Crème Brûlée?
Tag me on Instagram @krysten.piano
xo, Krysten
