Feb 14, 2009

Creme Brulee.. The dessert of LOVE.

It's Valentines Day!
The Man-of-My-Dreams is still working out of state,
but I'm not gonna let that stop me from having a wonderful Valentines Day treat.

Sure... chocolates are nice.
Cake is yummmy.
You can almost never go wrong with Ice cream.
There is a cookie that fits any occasion.
But the day that celebrates Love must have something special.
When I think decadent, creamy, love.. I think Creme Brulee!

Now... You all know by now that I am not a fancy-schmancy kinda cook.
But Creme Brulee is not hard!
It is down right easy if you ask me.
It does take some time.
But there is no reason you cant make it your self.
All you need is Cream, sugar, eggs, vanilla and a few tools.

I'm gonna show ya how!

Creme Brulee

  • 1 quart heavy cream
  • 1/2 -1 vanilla bean or 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 10 egg yolks
  • pinch salt
Burnt Sugar Crust
  • 3/4 cup sugar
  1. Use 6-oz. ramekins.
  2. Heat the oven to 325°F.
  3. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
  4. Split the vanilla bean in half, if using, and scrape the seeds into the cream.
  5. Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
  6. Slowly temper the hot cream into the sugar/yolk mixture.
  7. Strain the mixture through a fine sieve into a pitcher or measuring cup.
  8. Stir in vanilla extract if using.
  9. Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
  10. Bake until just set, 25 to 50 min.
  11. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
  12. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
  13. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
  14. Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
  15. Caramelize either using a propane torch by passing over the sugar or putting under a broiler.
  16. ENJOY!!!
*TIP* when making your sugar topping, it's better to brown two thin layers of sugar than to use one thick one... because with a thick layer you will end up with burnt sugar (and the burnt sugar taste!) on top and the sugar underneath will not melt.

I was very excited to use my kitchen torch!!
I got a little carried away...
Tomorrow, I'll show ya what a lonely woman on Valentines Day with a bottle of wine & Torch can do in a kitchen.

Pin It!

7 amazing comments. Talk To Me!!:

April in CT said...

I can't wait to see what you did to the kitchen! LOL

I just found your blog this evening and have been enjoying reading through past entries. Your recipes are my kinda thang and my hubs is gonna be oh so happy I found them!

Bethany said...

Meh. I'm not a huge fan of custard, even if it comes in crème brûlée form.

But congrats on using fire in the kitchen! Next time, you can make me bananas foster. :o)

- your spoiled rotten, "city girl", little sister

Jenny said...

That looks so yummy! I confess I'd be sorely tempted to eat more than one.

JarheadsBaby said...

Looks really good!
Might have to try this one out before I have my WLS surgery,,,LOL

finsmom said...

What a beautiful site! I just found you!

Your creme brulee looks great! I have been to afraid to try it at home yet, but you have inspired me!

Mary Moore said...

That's one of my fave desserts ever! Thank you for the recipe! I just need a torch now!

Lola said...

You rock! This is my partner's absolute favorite dessert. I can't wait to make it!

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