Call me a creme brulee virgin. Actually you could have called me that, but not anymore! My husband and I received a creme brulee set as a wedding gift from close family friends, Calvin & Kathy but never had enough space to store it. It stayed in the attic until our recent move into our new house. I couldn’t wait to try it and coincidentally, I found a cookbook at Dillards called Creme Brulee The Bonjour Way by Randolph W. Mann. Having never had creme brulee before, I decided to try the classic recipe…
Classic Creme Brulee
1 cup whipping cream
2 egg yolks
1/3 cup sugar
pinch of salt
1/2 teaspoon vanilla
2 tablespoons sugar mix – brown sugar and white granulated sugar
Preheat oven to 300. In a saucepan, heat whipping cream until just boiling, set aside. Whisk the egg yolks with the vanilla and the sugar until well blended. Very slowly in small amounts, begin to stir in the heated cream. You want to bring the egg temperature up very slowly. When all the cream has been added and mixed in well, divide up into your ramekins. Place ramekins in a hot water bath with the water about halfway up their sides. Bake 35-40 minutes or until set but still slightly jiggly in the centers.
Remove from water bath and allow to cool. Cover with plastic wrap and refrigerate at least 1.5 hours or up to 2 days.
When ready to serve, remove plastic wrap and sprinkle sugar mixture evenly. Use your torch to carmelize the sugar, using circular motions but being careful not to brown it too fast.
My first Creme Brulee!!
Sugar crisp has been broken, revealing the yummy treat inside!
The Veridct: So I’m now a creme brulee fan! This was actually pretty easy, once I got the hang of using the torch! I can’t wait to try some of the other recipes in the book!