It's been too long since I wrote a post. What better recipe for my reunion then Creme Brûlée! The sweet, creamy and touch of crunch is the best combination of dessert goodness my tastebuds had the pleasure to experience. Trust me, you'll want to try this recipe. Surprisingly easy, this first class dessert will be an upscale delight to guests without you sweating in fright before the first bite.
Oh and the best part about this custard treat, getting the chance to use a torch. Simply put, so much fun! Plus, the brittle sugar coating is what makes this dessert. But don't freight if you don't have a torch. You can achieve this with the broiler setting on the oven. While constantly watching, place the ramekins near the heating element and remove once the sugar has melted into a golden brown.
adapted from Good Housekeeping's Best loved desserts cookbook
2 c. heavy cream
5 egg yokes
1/3 c. granulated sugar
1 tbs. vanilla bean paste, or 1 vanilla bean
4 tbs. brown sugar
1. Preheat oven to 325 degrees. Fill a 13X9 Pyrex dish half way with water and heat in oven.
2. If using a vanilla bean, cut open and scrape out the seeds.
3. Place seeds and empty bean or paste in a saucepan with the heavy cream over medium heat. Stir often.
4. As the saucepan is over heat, beat the egg yokes in a large bowl and mix in the granulated sugar.
5. Once bubbles form around the edges of the saucepan, remove from heat. Using a spoon, remove the vanilla bean.
6. In small increments (I use a 1/3 measuring cup), scoop the hot cream mixture over the eggs and sugar and mix. Do this slowly as you do not want to cook the eggs.
7. Pour the completed mixture into four ramekins. Carefully take out the Pyrex dish and place ramekins in the water bath. Return Pyrex to the oven.
8. Bake until the Creme Brûlée has just set, about 30 to 45 minutes. The mixture should be slightly jiggly in the center.
8. Let the ramekins cool on a wire rack.
9. Cover and chill at least 3 hours or up to 24 hours in the refrigerator.
10. Just before serving, spread 1 tablespoon of brown sugar over each ramekin. Using a torch, or the oven method described above, melt the sugar to a golden brown.