Do you have that one dessert, that when you see it, your heart skips a beat? That one that makes you have to closely monitor yourself to make sure you are not drooling in front of everyone? The one you catch yourself dreaming and day-dreaming about?
That is Creme Brûlée for me.
Typically, I am a chocolate girl through and through… and while Chili’s Hot Chocolate Molten Lava Cakes (not sure if that is even its correct name, that is just what I call it) places a close second, I just LOVE Creme brûlée!
I recently purchased a torch, PURELY for the purpose of making my own Creme Brûlée!… Of course I will use it for other things, but Creme Brûlée has been on the mind lately and I couldn’t wait to try making it myself. It turned out fantastic. Seriously when you take a bite of this, it will be make you feel like you are eating a million bucks! Each and every bite is so creamy, rich and sweet. The top is crisped over with the melted sugar and adds such a nice touch to the creamy custard. Make this, because you will be so happy you did.
This recipe is still delicious even if you don’t have a torch to caramelize sugar on top. In fact, my husband prefers it without. Go figure :)
- 1 quart heavy cream
- 2 tsp. vanilla extract
- ½ cup sugar
- 6 large egg yolks
- 2 quarts hot water
- ½ cup sugar
- Preheat the oven to 325 degrees F.
- In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
- Remove saucepan from heat. Cover and let set for 15 minutes.
- In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.
- Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
- Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.
(recipe slightly adapted from Food Network)