When you think of fancy schmancy desserts, crème brulee is usually on the list. Yet it is actually easier to make than (at least I) expected. I have used this recipe many times and it always gets rave reviews. Decadent and rich, just like it should be! And perfect to finish off that light alfredo dish you just ate for dinner, right? At least that’s what I did… O:-)
I put a little too much sugar on top of this one pictured so the topping isn’t nearly as pretty as it should be, but you better believe it didn’t change how much I enjoyed eating it! My favorite part is cracking the sugar layer with the side of my spoon. Makes me feel like I’m literally digging into my dessert – corny?
(Please note that I am now linking back to posts each day from a year ago – show the oldies some love!)
One year ago: Big, Fat Chewy Multichip Cookies
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
1 tsp vanilla extract
3 egg yolks
4 Tbsp white sugar
- Preheat oven to 300 degrees and line the bottom of a large baking pan with a damp kitchen cloth.
- Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
- Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
- Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch* or oven broiler to brown top, 2 to 3 minutes.
*If you don’t have a kitchen torch, you don’t NEED one but they are definitely fun to play with. I found mine a few years ago in the hardware section at Walmart.
Source: All Recipes