Creme Brulee

Hey guys!

I know that I am early on this Valentine's Day thing but I know some of you like to plan.  I will be alone on Valentine's Day this year.  So nothing to really plan. (gimme some awwwwwww's)

In case some of you do not know what creme brulee is...  It is a custard dessert, made in individual servings and when it has baked and chilled, then brought out to room temp, it is topped with sugar (I prefer flavored or just plain white granulated) and using a torch you heat the sugar until it turns brown, not burns, and creates a shell on top.  It is hard and crispy, but not hard to eat because it is so thin.  It is heaven.  Pure heaven.  Well, if you ask me anyway.  This recipe is from my beloved Better Homes and Gardens cookbook.  It is really pretty much the going recipe however. 

Regardless, this dessert makes an appearance every Valentine's Day.  I make it a few other random times of the year but always on Valentines Day.  It is a completely sexy dessert, you know you can just picture a commerical with someone eating a bit reeeaaaaaaaallllyyyy slooowwwww.  Yea it is that kind of dessert.  Creamy custardy (is that a word?), inside and a hard and crunchy sugar shell on top! YUM!!  This can really be flavored any way you want.  Vanilla is traditional, but how about orange zest, or rum, or Grand Marnier, coconut, amaretto......the options are endless, (I just don't recommend Mad Dog)

Here is what you will need:
4 ramekins (oven proof!)
1 3/4 cups heavy cream (can use half and half)
5 egg yolks lightly beaten
1/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/4 cup granulated sugar (reserve for the tops)



Preheat your oven to 325 degrees.  In a small heavy saucepan heat cream over medium heat until just bubbly.  Remove from heat and set aside. 

In a seperate bowl combine egg yolks, 1/3 cup sugar, vanilla and salt.  Whisk until just combined.  Slowly whisk hot liquid into mixture.  Divide into 4 ramekins (6 oz).  Place into a 9x13 baking dish and then fill the dish with boiling water until it comes up the ramekins half way. 

Bake 30-40 minutes or until a knife inserted comes out clean.  The centers will still be jiggly!! Remove from water bath and put them on a cooling rack until they come to room temp, then cover and chill for 1-8 hours. 

Let stand at room temp for 20 minutes before serving.  Sprinkle sugar on top and using a small kitchen torch, heat the sugar until it turns brown.  DO NOT BURN it, just caramelize it! Let it cool and eat!

I hope you enjoy this as much as we do.  It is so easy to make at home, just do it!!!

 

Your "creme brulee is bringing sexy back"chefwannabe

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