Creme brûlée is one of those dessert that looks complicated but it is so easy to make! It’s a dish that you can make ahead and it will for sure impress all your family and friends!! Oui Oui!!
I am having a blast in my BIRTHDAY MONTH!! I get to bake all of my favorite desserts! It makes me so happy and now I just need to run more to burn all the calories!! :):):)
So when I go to restaurants and they offer the dessert menu, the one thing that I can’t resist is creme brûlée. It’s crunchy sugar top, silky smooth creme and vanilla essence is just one the best thing I’ve ever tasted. This dessert looks so fancy that I thought it was so hard to make. But you never know until you try making it. So off to Pinterest we go!!!
This recipe by Alton Brown is great because it is very simple and easy to understand. Just a little heads up, you want to make this dessert in advance because it does take some refrigeration. The longer it is, the better!!
After you make the creme, you need to do a water bath. Put the filled ramekins in a baking pan and fill the sides up to 1 inch with hot water. I measured my water with a ruler. 😛 Some people do put the water bath in after they put it in the oven, but I just feel that it would be more awkward.
BE EVERY CAREFUL WHEN CARRYING THE HOT BAKING PAN INTO THE OVEN!!
After it’s done baking and it cools, you need to put the creme brûlée in the refrigerator for at least 2 hours or even 3 days. This is awesome because it means if you are having this for a dinner party, you can make them ahead and not worry about dessert!!
About 30 minutes before you are going to eat it, bring to room temperature for that amount of time. The first time I made this, I was so eager to eat it that I didn’t bring it to room temperature first. The sugar didn’t melt because the creme brûlée was too cold. Lesson learned!!
Here comes the fun part!!! The torch!! You can this mini torch in many places like Bed bath and Beyond and Sur La Table. Oh, and don’t forget to buy the butane fuel if it does not come with the torch.
When you are torching the sugar, you want to move around so that it will get an even crisp. You want to take your time because it does take a little while before it browns.
Go around and around and around and around and around until you get this…
WHOOP WHOOP!!!! HIP HIP HOORAY!!!! YUUUUUUUMYYYYY!!!!! Ok, now that I got that out of me system, here is the beauty shot!! 🙂
Here are some tips on making the Creme Brûlée :
- Make the dessert ahead of time because of the refrigeration period.
- Before you start baking, get the hot water ready for the water bath.
- Put the creme brûlée at room temperature for about 30 minutes before serving.
- Serve the creme brûlée about 5 minutes after you torch the sugar so the top will still be crunchy.
Happy baking !!
| Prep Time | 15 minutes |
| Cook Time | 40-50 minutes |
| Passive Time | 2 hours |
| Servings |
6 ramekins
|
- 1 quart heavy cream
- 1 vanilla bean, split and scrapet
- 1/2 cup sugar
- 6 egg yolks
- 6 tbsp sugar
Ingredients
Creme brûlée
Crunchy sugar top
|
|
- Heat 2 quarts of water.
- Preheat the oven to 325 degrees Fahrenheit.
- In a medium saucepan, put the cream, vanilla bean and bring to a boil. Remove from heat, cover, and set aside for 15 minutes. Strain the creme into a a medium bowl and take out the vanilla bean.
- In a 2 quart measuring glass, whisk together the egg yolk and sugar. Slowly pour the creme into the egg a little at a time. Pour the mixture into the ramekins.
- Place the ramekins in a baking pan. Pour hot water up to 1 inch into the pan. Bake for about 40 to 50 minutes, until it is set but the center is still jiggly.
- Remove ramekins from the baking pan. Refrigerate for at least 2 hours and up to 3 days.
- Remove the ramekin from the refrigerator 30 minutes before serving
- Pour 1 tbsp of sugar on each of the ramekin and spread evenly. Using a torch, in a circular motion, melt the sugar until it becomes brown. Let it for 5 minutes before serving so the sugar can harden.
Adapted from : Food Network
