Creme Brulee


This is what ended the Thanksgiving dinner last night.  I had to come up with something, since my girlfriend doesn’t like pumpkin and I wasn’t sure if my father could eat pecans.  So, creme brulee!  It’s always a hit and it’s simple to make.

7 egg yolks
1 quart (4 cups) heavy whipping cream
3/4 cup sugar, plus extra for topping
2 vanilla beans, split and scraped

Preheat oven to 350 degrees.  Place whipping cream and vanilla beans in a medium pot.  Heat over medium-high until bubbles start to form on the surface, just below a boil.  DO NOT boil, or the cream will break.  Whisk the eggs and sugar together in a large bowl.  When cream is ready, pour slowly and in a thin stream into the eggs, whisking continuously.  Using a fine mesh sieve, strain the mixture into 8 medium-size ramekins.

Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the ramekins.  Bake for approximately 45 minutes, until the custard is set around the edges but still moves slightly in the center when shaken.  Remove ramekins from the water bath to a towel and allow to cool.  Once cool, cover and chill for 2-3 hours or overnight.

When ready to serve, sprinkle approximately 1 tablespoon of sugar (or half white and brown sugar for a deeper flavor) over the top of each custard.  If using a torch, start burning the sugar in the center and move outwards in a circular motion.  If you don’t have a culinary torch, preheat a broiler.  Place the ramekins on a baking sheet and then place them approxiately 4 inches from the broiler.  Heat until the sugar carmelizes, approximately 5 minutes.  Allow the sugar to cool and harden before serving.  Serve plain or with assorted berries on top.

Print this recipe!


One Response to Creme Brulee

  1. Connie says:

    I just heard the other day that creme brulee translates as “burnt cream”…but I guess you knew that!


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