| Creme Brulee is a classic dish of smooth | | | | yellow. Add your heavy cream and vanilla, and |
| custard, with a caramelized sugar topping. | | | | continue to whisk until well blended. Strain |
| Creme Brulee is highly contested on the | | | | into a large bowl, skimming off any foam or |
| actual origin of this delectable dish. I am | | | | bubbles. |
| looking back over my notes taken while | | | | |
| attending a French Culinary school. The dish | | | | You will need to divide as evenly as possible |
| that I have cooked many times, are of course, | | | | the mixture of your egg custard into the 8 |
| the so called Classical French version. There | | | | ramekins, or some call them custard cups. |
| are many different opinions on where the dish | | | | Place ramekins on a large deep sided sheet |
| originally came from, such as Spain, England | | | | pan, into a water bath, this is where the |
| or France. I just know that Creme Brulee is | | | | water is up to about halfway up the sides of |
| very easy to make, and it is equally | | | | your ramekins. The water is usually about 1 |
| delicious. It is one of my favorites, and it | | | | or 2 inches total in the pan. You will bake |
| is always a hit at any dinner event. | | | | the custard, until the custard is a gel |
| | | | consistency, or set around the edges, but |
| Ingredients you will need: | | | | still somewhat loose, but not runny in the |
| | | | center, about 45 minutes to an hour depending |
| 10 egg yolks | | | | on your oven. |
| | | | |
| 1/2 cup granulated white sugar | | | | Remove from oven and the water bath. If you |
| | | | have a metal grate, or cooling rack, you will |
| 3 cups heavy cream | | | | put them on the rack for about 20-30 minutes, |
| | | | or until cool to the touch. You will want to |
| 1 tablespoon of pure vanilla bean paste | | | | get them into the refrigerator quickly after |
| | | | that. There are eggs in this dish, and you |
| 1/4-1/2 cup granulated white sugar, you will | | | | will want to lessen the opportunity for |
| add this to the top of the chilled custard, | | | | bacteria growth. You will want to chill them |
| and caramelize with a torch. | | | | in the refrigerator for at least a couple of |
| | | | hours, or you can chill over night. When we |
| 2 large stainless steel mixing bowls if you | | | | prepared this dish in culinary school, we |
| have them, glass will work fine, too | | | | chilled them overnight. |
| | | | |
| Preheat your oven to 300ºF. You will need | | | | When you are ready to serve your creme brulee |
| a glass or metal large mixing bowl, and I | | | | dessert, sprinkle about 2-3 teaspoons of |
| prefer to use a stainless steel that has a | | | | sugar over each custard. For best results, |
| flat bottom. I really like the ones that have | | | | use a small, hand-held torch to melt sugar, |
| the flat bottom without the stamp mold on the | | | | if you do not have a torch and would like to |
| bottom of the bowl, as it helps for much | | | | get one I have listed a website below. Until |
| better mixing. The whisk will be able to get | | | | you purchase a torch you have other options, |
| all places of the bowl, where as if it has a | | | | you can place your ramekins under the broiler |
| mold or ring stamp in the bottom the whisk | | | | until sugar melts. Make sure you keep a close |
| will not be able to incorporate all | | | | eye on them, so they will not burn, and all |
| ingredients. You will need to whisk together | | | | of your hard work is not wasted. Enjoy! |
| egg yolks, and sugar until the sugar has | | | | |
| dissolved. You will know that this has | | | | This is a website that usually has the creme |
| happened when the mixture has turned thick, | | | | brulee torch kit on sale, so check this out |
| and the color of the mixture becomes a pale | | | | chefdepot. |