Saturday, January 28, 2012

Creme Brulee

My sister bought me a cooking torch for my birthday last year because I love Creme Brulee and I've always wanted to make it at home. Sad thing is it took me a whole year to use it because Creme Brulee isn't a dessert you can just whip up on a whim and I'm kind of a whim person when it comes to desserts. It's not that difficult to make and it only has 4 ingredients but once you cook it, it has to chill for several hours in the fridge and I just can't wait that long! I should know really is worth the wait!

1 cup heavy cream
2 T. plus 1/3 cup sugar
2 extra large of jumbo egg yolks
1/2 tsp. vanilla extract

Preheat oven to 300 degrees F. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four oz. ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill for 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or cut-up fruit or refrigerate for later use.

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