Creme Brulee

You may think Creme Brulee is a difficult dessert to make, but it is very simple, and creamy, and velvety, and delicious. The kitchen torch is also really fun to play with! I will definitely be making this again soon!

These are all the ingredients you need to make delicious creme brulee

Throw the vanilla bean and cream into a saucepan, and bring to a boil, stirring constantly.

Once the cream is hot, remove from heat, and remove the vanilla bean and scrape out the beans or "caviar" and add the vanilla bean, and caviar back to the cream, let the cream sit for 10 minutes, stirring occasionally

Add the egg yolks and whole egg to a mixing bowl

Beat on high for 2-4 minutes, until egg/sugar mixture turns thick and pale yellow

Mix, mix, mix

Perfect color

Remove the vanilla bean and discard

Pour the warm cream very slowly into the egg mixture

I just love this picture with all of the vanilla beans showing

Mix until incorporated

Place a sieve over a pouring bowl

Pour cream/egg/sugar mixture through sieve

Skim as much foam off the top, and eat it if you like, I did.

Place ramekins into shallow baking dish

Pour mixture into each ramekin, filling to top

If you have leftover mixture, you can freeze it for icecream!

Pour hot water very slowly and carefully

fill to about halfway up the sides of your ramekins, very carefully place them in the oven, and bake about 30 minutes

Once they come out of the oven, transfer to a wire cooling rack and cool to room temp

Wrap in plastic wrap and place in fridge for 3-4 hours

Once chilled, sprinkle with fine bakers sugar

Using a kitchen torch, move across in very quick short strokes, never staying in one place too long

Perfect!

Enjoy the velvety smooth creaminess!

Ingredients: Serves 4-6

2 cups heavy cream
1/2 vanilla bean split
3 egg yolks
1 whole egg
1/4 cup sugar
2 tbsp bakers superfine sugar for topping


Directions:

Combine heavy cream, and vanilla bean in a medium saucepan, bring to a simmer.
Remove from heat, remove vanilla bean, scrape the seeds and add back to milk mixture,
let steep 10 minutes.

In the bowl of an electric mixer, combine the eggs and sugar, mix on high 2-4 minutes, until pale yellow and thick. Slowly add the warm cream, mixing on medium until fully incorporated.

Pour the custard mixture into a pouring bowl through a fine mesh strainer or sieve, skim the foam.

Preheat your oven to 325 F
Place 4-6 ramekins into a shallow baking dish, pour mixture into ramekins, filling to the top.
Pour hot water into shallow baking dish, until it comes halfway up the sides of the ramekins.
Very carefully, place in oven and bake 25-30 minutes or until just set. Do not let it get brown.

Once set, transfer ramekins to a cooling rack and cool until room temp.
Once at room temp, wrap ramekins with plastic wrap, and place in fridge for 3-4 hours.

Once the Creme is chilled, and set, sprinkle about 1/2 a tablespoon over custard, and torch in quick even strokes, until browned. Serve immediately. Bask in the Deliciousness!