Making Easy Cremé Brûlée
When I was younger and just beginning my foray into the world of food the ultimate desert to get out at the best restaurant was creme brûlée. The creamy rich custard and sugared crust was something so special because I didn't think I could make it. Oh, how wrong I was! It could not be easier with a few tips and a few pieces of equipment.
Few desserts could be considered more elegant that cremé brûlée? Yet, so many people are terrified of this dessert that has only 4 ingredients. Check out my vlog as I take you step by step through the process of making of this dessert that will leave your family or guests gasping at your culinary prowess, and trust me, it ain't that hard!
4 Large Egg Yolks
1 Large Egg
1/2 Cup of Sugar, Plus 1 Tablespoon per serving for caramelized topping
3 Cups Heavy Cream
2 Teaspoons Vanilla Extract
Whisk egg yolks, 1 whole egg and sugar until well combined.
Scald heavy cream in a heavy sauce pan until hot and steaming but not boiling, stirring frequently.
Temper the eggs, whisking in small amounts until the eggs begin to warm slowly. Then, whisk in the rest of the cream. Whisk in vanilla at the very end.
Pour custard mixture into heat proof ramekins almost to the top.
Place the ramekins in a large pyrex dish or tray. Place the tray and ramekins into a pre-heated oven at 300º. Pour the pyrex dish full of boiling water near the tops of the ramekins to create a bain-marie or hot water bath.
Bake the custards for 35-40 minutes until set with jiggly centers. Remove from the oven and allow to cool to room temperature. Then, place in the refrigerator and chill through for a few hours.
Remove the custards from the refrigerator and sprinkle with sugar. Using a kitchen torch, melt and caramalize the sugar until dark brown but not burned. Allow the sugar to set for a few minutes and serve with berries or mint garnish.