Crème Brûlée

March 1, 2015

I’m a moody eater. . . If you haven’t already figured that out from all my previous posts, just refer back to almost all of them as a reference. I’ve come to terms with this side of my foodie self. On any given day I may want something that seems way out there. When I’m indecisive, which is frequent, I can more easily make food choices for health purposes, but most of the time, my inner dialogue is much like that of George the dog from Disney’s “UP.” Something like this “I really need to finish folding these cloth . . . OHHH, GRILLED CHEESE AND TOMATO SOUP! YES!!!!!!!” Or my newest craving since I saw the episode of “Friends” where Chandler and Rachel steal the neighbors cheesecakes repeatedly because its so creamy and yummy. Great, now I want cheesecake. . . And such is the state of my stomach. This recipe is so simplistic, it doesn’t take much shopping to put it together, in fact it’s all of 4 ingredients, a couple of which you probably already have, so its an easy throw together dessert, which lets just face it. . . the biggest problem to solve as a moody eater is when you do figure out what you want, is it worth a trip out to get the ingredients? I can promise you that Crème Brûlée will never fail you. It is rich without being too rich, it is simplistic, without leaving you wanting, and it is just enough sweet to satisfy those after dinner cravings where we all go diving through our pantries to see what kindof sweet treat we have stashed away. So gather your handful of ingredients and get going!

Print Recipe
Crème Brûlée
A decadent yet simplistic baked custard.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
ramekins
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
ramekins
Ingredients
Instructions
  1. Preheat Oven to 325 degrees.
  2. Mix together the Egg Yolks and the Granulated Sugar until combined.
  3. In a small saucepan, heat the cream until scalding, but do not let boil (If it does boil, don't panic . . . it will be fine.)
  4. Place 4 ramekins on a sheet tray so they are ready for you to pour the custard.
  5. Stir the scalded cream slowly into the egg yolks until combined, then add the vanilla and salt. (I prefer Vanilla bean paste for this as it makes the vanilla flavor more robust in this custard.)
  6. Pour the custard mix into the ramekins and place in the oven for 30-40 minutes or until the custard is just set. Once set remove from oven and allow to cool at room temperature until they are easily handled. Then refrigerate until fully chilled.
  7. When ready to serve remove custards from the fridge and dab any moisture from the top of the custards. Then sprinkle with a light coating of sugar and you can either Broil the sugar until it caramelizes or you can use a blowtorch. Just be careful, once it begins to caramelize, it goes fast so be ready to pull the tray from the broiler or to cut the torch off quickly.
  8. Eat within the hour as the crispy caramel crust will only stay crunchy for a short time.
Recipe Notes

This recipe was adapted from the book "Professional Baking." It is a very simple recipe and I didn't want to stray too far. I hope you get as much use out of it as I do.

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