Recipe // Crème Brûlée

June 26, 2015

My last recipe I shared on my Ultimate Guide to Hosting a Dinner Party article for Wayfair’s Emagazine is Crème Brûlée.
Crème Brûlée is one of my absolute favorite desserts, any chance I get to order it from a good restaurant, it’s always at the top of my list!  But, I don’t think that people realize, it is also simple to make at home!
Creme Brûlée with Fresh Fruit
Yields: 6-8 individual portions
2 cups heavy cream
1 1/2 cups half and half
2 teaspoons vanilla powder
2 teaspoons vanilla bean paste
3/4 cup of sugar, plus 6-8 teaspoons for sugar crust on top
1/8 teaspoon salt
6 egg yolks
Berries, washed and dried
Fresh mint leaves, washed and dried
Heat the oven to 325 degrees.
Heat the heavy cream, and half and half in a large saucepan over medium heat to just under scalding. (when bubbles first start)  Turn off the heat, and add vanilla powder, paste, and whisk well and cool slightly.
Place the egg yolks, sugar, and salt, in a medium heatproof bowl, and whisk for 3 minutes to dissolve the sugar, until it gets to be a pale yellow.
Temper about 1/2 a cup of the cream mixture into the egg yolk mixture and whisk well.  Slowly whisk in the remaining cream mixture.
Place a large pot with 5 cups of water on the stove, and bring to a boil.
Place 8 small ramekins into a casserole dish, and pour cream/ yolk mixture into ramekins, and skim off any foam or bubbles on the top.
Place casserole dish filled with ramekins onto the middle rack in the oven.  Slide the middle rack out, and fill the casserole dish for a water bath around the ramekins until the water reaches half way up the ramekins.
Bake in a water bath, until the custards are just set in the center, 40 minutes. Rotating the casserole dish halfway through.
Carefully remove the ramekins from the water bath, and allow to cool completely on a cooling rack.  After cooled, transfer to the refrigerator.  Chill uncovered for at least 2 hours or up to 1 day.
Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon of sugar over each custard.  Tilt the ramekins to evenly distribute the sugar and tap out any excess.
Caramelize the sugar using a culinary kitchen torch about three inches away.  Burn the sugar until it reaches a deep amber color.  Refridgerate the creme brûlée just until the crust hardens, about 30 minutes to 1 hour, but
any longer may cause the topping to soften.  Serve Cold with berries on mint on top.
Moroccan Gold Glasses
All Photos by Me.


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