Crème Brûlée

Creme Brulee seems like a dessert that a lot of people don’t realize they can make at home. It’s a staple of restaurants – it must be temperamental and difficult, right? Nope! There is no agitation on the stove, no need for a blender. No ingredients or specialized tools are involved.

INGREDIENTS of Crème Brûlée

  • 2 cups heavy or light cream
  • 1 teaspoon vanilla extract
  •  teaspoon salt
  • 5 egg yolks
  • ½ cup sugar, more for topping

How To Make Crème Brûlée

  1. Heat the oven to 325 degrees.
  2. In a saucepan, combine the cream, vanilla pod and salt and cook over low heat until hot. Let sit for a few minutes, then discard the vanilla pod.
  3. In a bowl, beat the yolks and sugar until they are light. Add about a quarter of the cream to this mixture, then pour the sugar-egg mixture into the cream and stir.
  4. Pour into four 6-ounce ramekins and place the ramekins in an ovenproof dish; fill the dish with boiling water halfway up the sides of the dishes.
  5. Bake 30 to 40 minutes, or until centers are just set. Cool completely. Refrigerate for several hours and up to a few days.
  6. When ready to serve, garnish each cream with about a teaspoon of sugar in a thin layer. Place the ramekins in a grill 2 to 3 inches from the heat source.
  7. Light the grill.
  8. Cook until sugar melts and browns or even darkens slightly, about 5 minutes.
  9. Serve within two hours.

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