I have another great dessert for you that my daughter recently made — creme brulee. Being the artist that she is, she is always trying to find new dessert recipes that seem harder and complicated to make, and testing them out for home cooks to see exactly how hard they really are. With this recipe, she said getting it together it was time consuming, but making it, if you use her tips, is easy and anyone can do it.
From the very first bite of this dessert, I wanted to close my eyes and just savor in the flavor. It was smooth and silky — like no dessert I have ever eaten before.
I have had Creme Brulee before, but this one was simply OVER the top delicious.
For this recipe, you will need heavy cream, sugar, salt, egg yolks, a couple of vanilla beans, vanilla extract, and of course hot water.
The hardest part about this recipe is making sure your egg yolks and hot cream mixture mesh well and doesn’t curdle the eggs making scrambled brulee instead of creme brulee.
My daughter said that when she made this, she found it easy to place the hot cream into the 4 cup measuring cup. She said that made it easier to pour into the bowl and temper the egg yolks.
Then the next hardest tip is getting the custard into the ramekins without getting water into the mixture or spilling the cream everywhere.
Kayla’s tip is to go ahead and put your ramekins into the dish they will be baked in.
Then with a ladle, scoop and pour into each ramekin. Then, with a spouted pitcher or glass, pour water into your baking dishes. Try to cup your hand over the spout to keep the water from splashing.
Water can totally ruin this dessert if you are not careful.
Once you do that, slide it back in and let it bake until it is jiggly like pudding or jello.
You can refrigerate them at this point and pull them out right before you are ready to serve.
Kayla and I tested one first when we got ready to brulee the top. I am glad we did, because we found out if you brulee it too much, the sugar tastes burnt.
The trick is to brulee it for just a bit, getting a light brown sugar crust on the top.
If you have never bruleed anything before, do it. It is SO fun.
When it is finished, you have the most amazing crunch on the top. When you hit it with a spoon, you want to hear a hard “crack” — that is how you know you did it right!
Here’s the printable recipe. Let me know if you have any questions. Just shoot me an email at firstname.lastname@example.org and I will answer any questions you have.
- 4 cups heavy cream
- 1 1/4 cup granulated sugar divided
- 1 pinch salt
- 8 large egg yolks
- 2 vanilla beans
- 1/2 tsp vanilla extract
- Hot water for water bath
Preheat oven to 325 degrees. Pour cream into a medium saucepan.
Get two vanilla beans and scrape seeds and add to saucepan.
Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale.
While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract.
Place ramekins into baking pans. Divide cream mixture among ramekins (I used 6 oz ramekins), filling each nearly full.
Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger).
Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar.
Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.