For those of us who love creamy desserts, Creme Brulee is hard to beat. With its thin hard crusted sugar coating outside which, when broken into reveals heavenly creaminess, Creme Brulee is a winner on many palates. If you decide to give this a try and you can find it, buy a hand held butane torch to caramelize the sugar coating.
1 Qt Heavy Cream
1/2 Cup Sugar
9 ea Egg Yolk
2 ea Vanilla Bean, Cut Down Middle Lengthwise
- Preheat oven to 300F
- Get 9×13 baking pan
- Have 6 (6-8 oz) ramekins (high sided or low sided) placed in baking pan
- Have 2 quarts of water simmering and ready to use
- In a stainless steel mixing bowl, separate egg yolks carefully, making sure not to get any whites mixed in, set aside
- In a stainless steel pot, heat the cream and the vanilla beans, scraping bean to get seeds into cream, then throw in all of bean as well. Heat to simmer, shut the heat and cover sauce- pot (to let vanilla steep and to cool) about 15-20 minutes.
- When cream is cooled, strain through a sieve. The vanilla beans can be discarded or put in a tightly sealed tub of sugar to make vanilla sugar for use at some other time.
- Place yolks and ½ cup sugar into stainless steel or copper bowl and place over simmering water, making sure the bottom of the bowl does NOT touch the water. (HINT: You want the steam to cook the yolks, the water is hotter then the steam (this is a Bain Marie).
- Whisk the yolks and sugar from the moment you put them over the steam and whip till yolks till double in volume and become a nice lemony color.
- Remove from Bain Marie.
- Combine the yolks and cream mixture making sure NOT to stir briskly (you don’t want a lot of bubbles in the mix) Use a wooden spoon to stir.
- The 2 Qt of water you have used to cook the yolks, pour into the bottom of a 9×13 pan; about an inch of water will do
- Pass the crÃ¨me Brulee mix through a sieve and into a fresh bowl
- Place your crÃ¨me Brulee cups into the water of the prepared pan
- Pour your custard or crÃ¨me Brule mixture into the cups
- Bake at 300F 35-40 minutes (when you shake a cup the middle should shake like Jell-O) that is set but still jiggling in the center. Cool and refrigerated overnight.
- To Serve:
- After creme Brulee is cold, sprinkle about 1-2 Tablespoons of sugar on top of each one you will use. Just enough to cover the top, all the way to the sides, but not too much so you cannot see the custard.
- Using a butane torch, heat the sugar till golden, be careful not to burn. Cool for a minute or two before serving. Top with fresh mint leaf.
- If you do not have a torch, preheat broiler to high and place under broiler. This way is not as reliable as the torch method but works, just be careful and watch.