One of my husband’s favorite desserts is a Vanilla Creme Brulee. What’s not to like? It’s a creamy custard with a hard sugar crust. It has a rich, velvety texture that’s melts in your mouth. This dessert is easy to make. The only drawback is it takes almost a 12-24 hours to make. After making the custards, they have to cool and be refrigerated, preferably overnight. So this isn’t a dessert you can get immediate gratification with. Your anticipation will build up and the prize at the end will be SO worth it.
When it comes to caramelizing the sugar on Creme Brulees, you can use a kitchen torch or your oven. With a kitchen torch, just follow its operating instructions. I like to wave the torch back and forth across the surface in small strokes. I haven’t burnt one yet! With your oven, turn on the broiler. Place the ramekins on a baking sheet and place under the broiler element for a bit. Keep the door open slightly so you can watch them. It won’t take long. Once you see the sugar start to bubble. Remove them. If you leave them in too long, you’ll burn the sugar and you don’t want to eat that!
My husband’s favorite is vanilla. so that’s what I’ve made. This recipe will make six 4oz brulees.
For the Creme Brulee
2 vanilla beans
1 1/2 cup heavy cream
1/2 cup whole milk
3 egg yolks
1/4 cup sugar
pinch of salt
For the Topping
3/4 cup raw sugar
- Preheat the oven to 325 degrees.
- In a heavy pot, combine cream, and milk.
- Take the vanilla beans and split in half, lengthwise. Using a knife, scrap out the vanilla seeds and add teh seeds and vanilla beans to the cream/milk mixture.
- Over medium heat, heat cream mixture until steam starts to rise.
- In a separate bowl, whisk the egg yolks, egg, sugar, and salt.
- Slowly whisk hot cream mixture into the eggs to temper.
- Once incorporated, strain the egg & cream mixture into a measuring cup with a pour spout.
- Divide cream mixture into six 4-ounce ramekin cups. Arrange ramekins on a rimmed baking sheet.
- Carefully transfer baking sheet to oven. Add hot water to the baking sheet around the ramekins.
- Bake for 35-45 minutes, until set.
- Remove ramekins from hot water and cool completely. Wrap with plastic wrap and refrigerate overnight.
- To serve:
- Remove ramekins from refrigerator just before you are ready to serve.
- Divide the raw sugar evenly on top of each ramekin.
- Caramelize the sugar on each ramekin. (You can use a kitchen torch or the broil feature on your oven.)
- Allow the sugar to harden and serve.