Crème brûlée is one of my favorite desserts, but I try to only make it for special occasions. I made this batch for my bible study dinner last week. We were coming up on the last chapters of our study, so we all brought something to have dinner together. Of course I made dessert.
This recipe comes from my favorite magazine, Cuisine at Home. I've always wanted to make creme brulee, but didn't know if I could handle it. I really wasn't sure what was in it, until I read the recipe. Sounded simple enough — and it really is. All the steps need to be done pretty exact so the custard won't curdle. These directions are very easy to follow. I also added in a few tips that helped me. It's best to prepare the day before and cool in fridge overnight. This especially helps if you are making a big dinner and don't have time to devote to make dessert the same day as well. Plus your guests can torch the sugar on top. Who doesn't want to play with fire?
Vanilla Crème Brûlée
from Cuisine at Home Magazine
INGREDIENTS
PULVERIZE:
1/2 vanilla bean, chopped into 1/4 in. pieces
2 tbsp. sugar
WARM:
1 cup heavy cream
1 cup half and half
vanilla sugar
1 cup half and half
vanilla sugar
WHISK TOGETHER:
3 egg yolks
1 egg
1/4 cup sugar
pinch of salt
1 egg
1/4 cup sugar
pinch of salt
CARAMELIZE CUSTARDS WITH:
1/4 cup brown sugar
2 tbsp. sugar
DIRECTIONS
Preheat oven to 325°F.
Pulverize vanilla bean and 2 tbsp. sugar in a coffee grinder.
2 tbsp. sugar
DIRECTIONS
Preheat oven to 325°F.
Pulverize vanilla bean and 2 tbsp. sugar in a coffee grinder.
Warm both creams and vanilla sugar in a saucepan over medium heat just until steam rises. Do not over heat.
Whisk yolks, egg, 1/4 cup sugar and salt together in a mixing bowl. Temper hot cream mixture slowly into eggs, constantly whisking.
Strain into a measuring cup with a pour spout and divide among six 4-oz. oven-proof ramekins. Arrange dishes in a baking pan, preferably not aluminum (it will discolor). Allow for room between each ramekin. Use two baking dishes if needed. Then carefully transfer the pan to the oven. Add hot water to the pan, about half way up ramekin, and bake custards 35 to 45 minutes, or until just set; do not overcook. Custard should slightly giggle like jello.
Remove ramekins from the water bath, cool, then wrap loosely in plastic wrap. Chill until completely cold, preferably overnight.
Combine both sugars, then spread the mixture out on a parchment-lined baking sheet. After baking the custard, turn off the oven and place the pan inside for an hour to dry out the sugar. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
To caramelize:
1. Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 tbsp. sugar mixture over each one; tap out any excess sugar.
2. Using a kitchen or propane torch, melt the sugar by waving the flame 4-8 in. from the surface.
3. Burn until the surface of the custard is caramelized and no dry sugar is visible. let stand 3-5 minutes before serving.
vanilla bean - use half
chopped into 1/4 inch pieces
sugar and vanilla bean pulverized in coffee grinder
cream mixture heated on stove
egg mixture
custards sitting in a water bath right before going into the oven. (Don't use aluminum - it will discolor the pan. I know from experience).
custard cooled in fridge overnight and plastic wrap removed
sugar sprinkled on top
melting the sugar with a kitchen torch
the finished product and ready to devour
I linked up at:
sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global
1. Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 tbsp. sugar mixture over each one; tap out any excess sugar.
2. Using a kitchen or propane torch, melt the sugar by waving the flame 4-8 in. from the surface.
3. Burn until the surface of the custard is caramelized and no dry sugar is visible. let stand 3-5 minutes before serving.
vanilla bean - use half
chopped into 1/4 inch pieces
sugar and vanilla bean pulverized in coffee grinder
cream mixture heated on stove
egg mixture
custards sitting in a water bath right before going into the oven. (Don't use aluminum - it will discolor the pan. I know from experience).
custard cooled in fridge overnight and plastic wrap removed
sugar sprinkled on top
melting the sugar with a kitchen torch
the finished product and ready to devour
I linked up at:
sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global
I love creme brulee! I don't think I will be attempting to make them myself, though. :)
Oh my, I've got to at least TRY and make this.
I love it too.
It looks delightful!!!
I too love creme brulee...just never been brave enough to try it myself:-) Yours looks so good!
Hmmm, with all the grandkids, I think they'd LOVE the fire but... :) :) :) Delightful pix and recipe. :)
Wow. I have never had that. It looks SO pretty. Way to go! You ventured out onto a limb to try something new and you knocked it right out of the park! Awesomeness!
What a delicious post!
Thanks for your step by step photos! I have never made this but makes me want to try it!! Reminds me of High School Musical for some reason!!
Yummy! I am coming to your house for dessert.
You make it sound so easy. I have to try it for myself. Now if I can only convince my husband to let me play with fire! lol
jessyburke88@gmail.com
What a fun idea to have your guests torch the top of the creme brulee.
any dessert with burnt sugar is my favorite, great job...you should try the spanish version...crema catalana...its amazing!