Oh NO, I Know How To Make Crème Brûlée

A few months ago I had Crème Brûlée at dinner, and ever since then my little sweet tooth just craves it. It has become my favorite desserts hands down.  Over my birthday weekend I thought to myself, "Ashton, your 26 year-old self is old enough to dominate Crème Brûlée making".  So we tried it, and I did dominate.  6 ramekins later I'm realizing that knowing how to make Crème Brûlée may not be the best thing, because now I can have it for breakfast, lunch, and dinner...Son of a Peach.

But misery loves company, so let me share this amazballs recipe with you!

1. Preheat oven to 300 degrees. Place 1 large dish, or 6 ramekins on a cookie sheet lined with parchment paper and set aside.

2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy. This took about 3-5 minutes for me; you will be able to tell when you're there.

3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to ensure you don't scramble the eggs; beat until combined. (Tip: I used a whisk to stir this in to allow for a lot of air to enter and helping the cooling.)

4. Pour cream mixture into a saucepan and stir over low heat until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish or ramekins.

5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature.

6. Refrigerate for 1 hour, or overnight.

7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard, then use a blow torch to melt the sugar.  Watch carefully so as not to burn.

8. Remove from heat and allow to cool. Refrigerate until custard is set again. Top with fresh fruit and a light dusting of powder sugar.

This dessert takes a while to prepare, but it isn't difficult to make.  It comes out looking very lush and decadent.  It is worth the effort. One tip I have is to make sure you have enough people to eat all the ramekins; leftover Crème Brûlée will be the death of your waste line!

What is your favorite dessert?

1 comment:

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