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Creme Brulee

16th April
2009
written by mattborn

For dinner party #5, I whipped up some creme brulee for dessert.  The most difficult part of this process was actually getting up the guts to drop $40 on a blowtorch, and the results, while not perfect, were a great first attempt.  I was pleasantly surprised by how easy everything was and plan on giving it many second tries.

Creme Brulee
Ingredients
Heavy cream 1 C
Egg yolks 2
Sugar 1/3 C + 2 T
Vanilla Extract 1/2 t
Steps
  1. Preheat over to 300F.
  2. Boil several cups of water.
  3. Combine cream and 2 T sugar over medium heat. Cook, stirring occasionally, until small bubbles appear around edges of pan (~5 minutes). Set aside.
  4. In a bowl, beat egg yolks and vanilla until smooth and light.
  5. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended.
  6. Strain mixture through a fine sieve into a bowl.
  7. Divide mixture among 4 4oz ramekins.
  8. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up side of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, ~25 minutes.
  9. Chill custard in ramekins ~2-3 hours
  10. Sprinkle remaining sugar evenly over top of cooled custards. Apply torch flame continuously in a circular motion until sugar becomes golden brown and bubbly. Serve immediately.
Source: Bonjour Creme Brulee Torch instructions.
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