July 27, 2010

Creme Brulee

Rich and indulgent Creme Brulee is a favorite to order in restaurants - it's actually one of Hub's favorite desserts of all... and who can blame him? The subtle sweetness... crunchy sugar top... decadent filling.... delicious!


And honestly.... it's super easy to make. Yes that's right... not just easy, but SUPER easy! I had this recipe from my culinary days in high school.



Creme Brulee



  • 1 Tb butter


  • 6 large egg yolks, cold


  • 6 Tb sugar


  • 1 1/2 cups whipping cream, cold


  • brown sugar



  1. Separate your eggs, if necessary, putting the whites in a sealed container and back in the fridge. Make an omelet later... you'll want a health-conscious egg white omelet after eating these lovely desserts! Put your yolks back in the fridge until needed.


  2. You will need ramekins, like these - I bought a set of 4 small at Linen'N'Things, works perfectly. Take your tablespoon of butter and butter sides and bottom of your ramekins. Set ramekins in a large oven-safe dish. Very carefully, pour water into the dish until it reaches halfway up the sides of your ramekins - don't get any water in the ramekins. Set aside.


  3. Remove yolks from fridge; whisk in a medium bowl until slightly thickened. Then add your sugar (not the brown!) and whisk until dissolved - will be very buttery in color.


  4. Finally, add the cream and whisk until distributed.




  5. Carefully, pour mixture into your ramekins.Notice how mine have lots of bubbles on the top? No biggee... but not really pretty. To avoid this, when pouring mixture into the ramekins, pour over a spoon. Seriously. Hold a normal spoon over the ramekin, slightly tilted down so that it creates a water fall affect - brulee goes into the spoon, then into the ramekin. Will significantly cut back on the bubbles! {see my water level?} Slowly put dish in the oven. Some prefer to set the dish of ramekins and water into the stove - THEN pour in brulee mixture. I prefer to pour everything, then put in the oven because... well... you just seem to let so much heat escape the other way.


  6. Bake at 275 for 45 minutes or until firm. Remove from oven and let cool before covering loosely and placing in fridge.



One beautiful part of making brulee is once they are baked and have cooled, you can put them in the fridge for a day or two before serving! Make in advance for a dinner party and your guests will think you spent hours slaving over a fancy dessert!



To serve: Run a few tablespoons brown (or even white) sugar thru your food processor till super-fine. Sprinkle a thin layer over the tops of each brulee. If you have a culinary blow torch--- torch them! Slowly draw circles over the tops with the torch until sugar has melted and caramelized. If not... place under the broiler for a moment - WATCH CAREFULLY! Few things are sadder than over cooked, burnt sugar....



Serve immediately - while the tops are still warm (but will harden into a nice sugar shell) and filling is still cool. If you like, sprinkle with a few fresh berries right before serving!







This recipe is posted to Tempt My Tummy Tuesday , Tuesdays at the Table and It's a Blog Party!







post signature

6 comments:

the country cook said...

Yay! You are back and these look delicious!

Our Treasured Home said...

You made it looks so easy! Great pictures! You know I don't think I have ever tried Creme Brulee.

Dessert Man said...

Looks good! This is a great time of year for using those fresh berries to top your creme brulee. http://www.InspiredCuisine.com

Jenna @ Newlyweds said...

Oh yum, I just love cream brulee!!! Hope your enjoying your baby boy, can't wait for you to post some pictures. Hope all is well.

Its A Blog Party said...

Yum!
Thanks for linking up!
~Liz

Hunter said...

Hi Kristen,
I happened to stumble upon your blog and I love it! Thanks for all of your writing...not to mention the recipes!

Hunter