This Valentine’s Day I made Crème Brûlée for my dear hubby. I’ve always wanted to make this and I bought a torch for this a really really long time ago. This is actually very easy to make, but the extra egg whites was always something that stopped me from making it. I also made the caramel top a bit too thick, and not burnt enough.
- 6 egg yolks
- 2 cups of whipping cream
- 1/3 cup of sugar
- 1 tsp of vanilla extract
- boiling water
- 8 tsp of sugar (for caramel)
- Preheat over to 350 F.
- In a small bowl, beat egg yolks with a wire whisk.
- In a large bowl, stir whipping cream, 1/3 cup of sugar, and the vanilla until well mixed.
- Add egg yolks, beat with wire whisk until evenly colored and well blended.
- In an 8 inch pan, place 4 6-oz ramekins. Pour cream mixture evenly into ramekins. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Carefully place pan with ramekins into the oven. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Using tongs or grasping tops of ramekins with pot holders, carefully transfer ramekins to cooling racks. Cool to room temperature, about 2 hours. Cover tightly with plastic wraps, refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins, gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tsp of sugar over each chilled custard. Gently remove the excess sugar from the custard.
- Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
Recipe Based On: http://www.bettycrocker.com/recipes/creme-brulee/67864cdb-de54-48b0-adca-02b9839ba033