Simple Creme Brulee
By cashbach on September 20, 2013
Creme Brûlée is a rich dessert that not many people try to make at home. But, it really isn’t that difficult. Let me show you how to impress your next dinner guests. Honestly, there are only 4 ingredients. Saying you can’t make creme brûlée is like saying you can’t make macaroni and cheese. Now that I’ve taunted you, give it a try.
To make Creme Brûlée, you need:
- 3 cups Heavy Cream
- 2 tsp. Vanilla Extract
- 9 Egg Yolks
- one half cup White Sugar
Preheat your oven to 300 degrees.
In a small saucepan and medium heat, stir the heavy cream and vanilla together. Bring to a soft boil and then set aside. Then you can move to the eggs:
In a small bowl, whisk the egg yolks and sugar together. After well mixed, gradually stir in the cream from the saucepan.
Return the entire mixture to the saucepan with medium to low heat. Stir regularly, scraping the bottom and sides of the saucepan until the mixture begins to thicken. Make sure you do not let it boil. When you see the mixture beginning to stick to your spoon (thicken), remove from heat and prepare the ramekins.
Place the ramekins in a roasting pan and fill the roasting pan with hot water until the ramekins are half submerged. This keeps the creme brûlée from crusting on the side of the ramekins.
Pour the creme brûlée mixture from the sauce pan into the ramekins. You may need to use a cup so you don’t spill. Cover the roasting dish and ramekins with tinfoil and bake for 40 minutes. They will be done when the centers giggle slightly. Remove from oven and let cool, this will set the creme brûlée. Many people put them in the fridge to cool them, but I like to eat them hot. So I just let them cool to the point I can touch them without getting burnt.
The last part is to melt sugar on top to make a crust. I think it is best to use a torch. I actually use a real torch from the hardware store because it make a ton of heat and works wonderfully well. If you don’t have a torch, you can use a broiler. In either case, sprinkle a heavy dusting of white sugar on top of the creme brûlée. It should cover the entire top without piling up. If it piles up, you will burn it trying to melt it.
Melt the sugar and apply heat until it is golden brown.
Garnish the creme brûlée with mint and fresh berries before serving.