To start off, I'll show you guys how to make my favorite dessert... creme brulee! This dessert is perfect to top an elegant dinner or just to snack on. I love how the caramelized sugar crunches while the soft and creamy custard just melts in your mouth. If you have never tried creme brulee, you are missing out!
- 2 cups heavy cream
- 4 egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 4-5 ramekins depending on the size (mine are 10 oz, bought a set of 4 from Ross for $3.99, but you can get four 6 oz ramekins from Bed Bath & Beyond for $7.99)
- whisk or hand mixer
- baking tray
- boiling water
- fruit to garnish(optional)
*This recipe yields 4-5 servings, but in my pictures you will notice that I doubled the recipe.
Warm the 2 cups of cream on medium-low heat for 4-5 minutes. You just want the cream to be hot without bringing it to a boil. Also preheat your oven to 325 degrees.
In a large bowl, whisk or use a hand mixer t o mix the 4 egg yolks with the 1/3 cup of sugar and the 1 teaspoon of vanilla. Make sure you mix it well.
When the cream develops a film, you know it's hot enough. Using a ladle, spoon the hot cream into the egg mixture slowly. You want to temper the egg yolk mixture, not cook it.
After 2-3 spoons, you can pour the rest of the cream into the egg yolk mixture and slowly mix together.
Using a metal strainer, pour the mixture into another bowl. You want to filter out the bits that didn't mix too well or eggs shells.
If there's a frothy foam layer, skim off the foam. If you don't skim it off, the top will not be smooth.
Place your ramekins in a baking tray. Fill your ramekins up to about 1 inch (see pic).
Fill the baking tray so that the water reaches up to about half of the ramekins. Bake in your preheated oven for 35-40 minutes. The creme brulee is ready when you tap the ramekin and it jiggles, kind of like jello.
*You can also place the tray in the oven before filling the tray with the boiling water.
After you have taken the tray out of the oven, using oven mitts take ramekins out of the water bath. Let them sit at room temperature for 30 minutes.
Refrigerate for at least 2-3 hours. I left mine over night :)
After you have refrigerated the creme brulee, take them out and put about 1 tablespoon of sugar in each ramekin.
With a cooking torch or blow torch, burn the sugar so it caramelizes (see pic). You want to have a few burn spots. If you don't have a cooking torch, I suggest you get a torch.
Garnish your creme brulee with fruits like strawberries, raspberries, kiwi... you name it :D
And ta da, you have your delicious creme brulee! ♥