One day along time ago when I didn't have kids and I had a job, that job had a Christmas party. At that Christmas party they served Crème Brûlée for dessert. Ever since then I have been thinking about making that creamy and delicious dessert. I got a little scared every time I thought about making it, but I found a recipe and was really surprised at how not scary it was. Very basic and only 5 ingredients. Its good, not too hard and the result is worth it!
Crème Brûlée
Recipe Source: Pioneerwoman.com
4 cups Heavy Cream
Recipe Source: Pioneerwoman.com
4 cups Heavy Cream
1 Tablespoon Vanilla Extract
10 whole Egg Yolks
10 whole Egg Yolks
3/4 cups Granulated Sugar
3 Tablespoons Superfine (Baker's) Sugar
1. Preheat oven to 325 degrees.
2. Pour the cream into the saucepan. Add vanilla and simmer over medium-low heat(do not bring to a boil, just simmer).
3. Put egg yolks in a bowl and whip with the granulated sugar until pale yellow and thick. Then strain using a mesh strainer.
4. Whip yolks while you very slowly drizzle in 1 cup of the warm cream. Go slowly so you don't cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
5. Place ramekins onto a rimmed cookie sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow the custard to get brown.
6. Cool ramekins on counter top until room temp. Then chill for at least 2-3 hours, covered in plastic wrap.
7. To serve, sprinkle 1/2 tablespoon over each ramekin of custard. Use a kitchen torch to quickly, but carefully, brown the sugar. You should move your torch in a small circular motion until there is a thin, crisp surface of burned sugar on the top. Serve immediately!
4. Whip yolks while you very slowly drizzle in 1 cup of the warm cream. Go slowly so you don't cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
5. Place ramekins onto a rimmed cookie sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow the custard to get brown.
6. Cool ramekins on counter top until room temp. Then chill for at least 2-3 hours, covered in plastic wrap.
7. To serve, sprinkle 1/2 tablespoon over each ramekin of custard. Use a kitchen torch to quickly, but carefully, brown the sugar. You should move your torch in a small circular motion until there is a thin, crisp surface of burned sugar on the top. Serve immediately!
Looks so delicious.
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