Crème Brûlée

creme brulee

 

Happy Sunday!!!! So good news, the boyfriend loved the cupcakes, which was good because he doesn’t really like fruits. My coworkers seemed to like the desserts as well, the sugar cookies being the biggest hit due to their softness. I felt a bit pooped after baking so much, but I couldn’t just not bake this Sunday, especially considering that it is a long weekend. So I needed to bake something I knew would be devoured by Tuesday. With some oh so cleverly dropped hints by the boyfriend, I went with his favorite dessert, a crème brûlée! This worked especially well for me considering that I had also had a bunch of egg yolks left over from the swiss frosting I made with the strawberry shortcake cupcakes. I hope you enjoy! This recipe is taken from Martha Stewart.

Crème Brûlée

Yields 8 5oz servings

Ingredients

  • 4 cups heavy cream
  • 3/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 7 large egg yolks
  • 1/2 teaspoon salt

Directions

1. Preheat oven to 300°F and put a kettle of water on the stove top to boil. Place 8 5oz baking ramikens in a larger baking dish

2. In a heavy bottomed sauce pan, heat the cream over medium heat

  • Add half the sugar to the cream (1/4 cup +2 tablespoons sugar) and stir until combined
  • Add vanilla extract
  • Keep over medium heat, but make sure this does not start to boil!

3. In a separate, heat proof bowl, whisk the egg yolks

  • Add the remaining amount of sugar and continue to whisk
  • Add the salt and continue to whisk

4. When the cream has almost come to a boil, turn the heat low as to make sure it doesn’t boil and whisk in 1 ladle of the cream to the egg yolk mixture

  • Continue to add the cream to the yolk mixture 1 ladle at a time, stirring well after each addition
  • You are adding the cream slowly so that the eggs do not curdle, so make sure not to get too antsy!
  • You should also strain this mixture to remove any egg bits and foam so that you get a even mixture

5. Distribute the mixture between the ramekins; Take a spoon and gently tap the sides of the ramekins so that any bubbles come to the top

6. Place the baking dish into the oven and pour the water into the large baking dish (forming a hot water bath)

7. Remove the baking dish from the oven. The custard will be done when it slight jiggles in the center when you move it

8. Carefully, using tongs or oven mits, place the ramekins on a wire rack and allow to cool for 30-40 minutes

9. Place plastic wrap over the ramekins and place in fridge to cool for 2 hours or up to 3 days

10. Sprinkle 1-2 tablespoons of granulated sugar on the top of the custards andbrûlée by passing a kitchen torch about 2 inches from the custard. If you don’t have a torch, you can set your oven to broil and place it in the oven until you see the sugar start to caramelize

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