Classic Crème Brûlèe

I think a lot of people are scared of crème brûlèe. I get it. Custard can be temperamental, and the creation of that delicious sugar crust can be a bit overwhelming. Yet, my inner pyro, and your inner pyro should tell you differently. 

How often do you get to play with a blow torch? Let me rephrase that. How often do you get to play with a blow torch when you know a heavenly, sugary, dessert will be waiting for you at the end of your adventure.

I can assure you that crème brûlèe isn't scary. If you get all the individual steps right it'll result in the perfect crème brûlèe. I will say that I recommend you grab yourself a blow torch. You can find a decently priced one at any hardware store. Think of it as an investment because once you make this crème brûlèe, you will want to make it again, and again, and again. 

This recipe is simple. Simply delightful. My father and I made it together, and it was so good that my dad was licking the ramekin to get all the extra custard. Not an exaggeration.

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Classic Crème Brûlèe
by April-21-2014
Ingredients
  • 8 egg yolks
  • 1/3 cup granulated white sugar
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup granulated white sugar (for the carmelized tops)
Instructions
1. Preheat oven to 300º F.2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. 3. Heat a pot of water on the stove until it starts to boil. This will provide the water bath for the custard. Place the empty ramekins in a pan. Fill the six ramekins equally with the custard mixture. Pour the hot water around the ramekins. You want enough water to come up the sides of the ramekins. 4. Bake the custard for 40 to 50 minutes. The custard should be set around the edges, but still loose in the center. Remove from the oven and leave in the water bath until cooled. Remove from the water bath and let cool completely in the fridge for at least 2 hours.5. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Use a blow torch to melt sugar, and to create the crust. If you don't have a blow torch, you can also place the custards back in the oven under the broiler, but torches work best.
Details
Prep time: Cook time: Total time: Yield: 6 ramekins
Info
Written by Mary Ryherd On In Tagged ,