Creamiest Creme Brulee
A luxurious French dessert that is pure inspiration with a crackly caramelized top, and a silky, creamy custard hiding underneath. So easy to make, Creme Brulee means “burnt cream” - but careful not to burn yours!
Best Creme Brule (Burnt Cream)
1 pint (2 cups) whipping or heavy cream
4 egg yolks, at room temperature
½ cup sugar
1 teaspoon vanilla extract
pinch of salt
1/3 cup white sugar
1 tablespoon brown sugar
-Preheat oven to 350 degrees.
-In a small saucepan, heat whipping cream over low heat until it bubbles around the edges of the pan.
-Beat egg yolks and sugar until thick, on high speed - about 3 minutes. Slowly, in a thin stream, add the cream to the egg yolks while beating on medium speed.
-Stir in vanilla extract and salt, then pour into 6 (6 oz.) custard cups. Pour warm water into a 9 × 13-inch baking pan until it is about 1/3 inch deep, then place custard cups into the pan. Bake at 350 degrees 20 to 25 minutes or until there is just a slight jiggle in the middle when you shake one of the cups, and the tops are slightly browned. Remove from the water and refrigerate until chilled.
-Mix the white and brown sugar together. Sprinkle the top of each custard cup with about 1 tablespoon of sugar mixture. Place custard cups on the top rack under the broiler, set to high, and broil until tops are bubbly and brown, but not scorched. Watch carefully so you can remove them at just the right time. Alternately, use a kitchen torch turned to high and pass the flame back and forth over the topping until the sugar has caramelized and is a nice golden brown.
-Chill at least 2 hours or until serving. Serve with fresh berries or delicate cookies, such as florentines, shortbread, or lady fingers. Makes 6 servings.
Mix the eggs and cream mixture as described in the recipe. Pour 1/3 inch of water in bottom of baking pan.
Place the ramekins in the water, then pour in the batter to about 1/3 inch from the top.
Bake until there is only a slight jiggle in the middle and the tops are a light brown. Cool to room temperature, then chill for at least 1 hour.
Sprinkle the sugar mixture over the top of each custard, then pass the flame of a kitchen torch across the top of each until the sugar is caramelized. (Alternately, place under the broiler, as described in recipe).
Chill the caramelized custards in the fridge for at least 2 hours before serving.
Serve the Creme Brulees with fresh berries or delicate cookies, or simply on their own. A sprig of mint is a nice addition as well.
MM-mmmm!
As eager eaters crack through the caramelized sugar on top, a silky, creamy custard awaits them. The crack of the caramelized sugar is part of the wonder of this glorious dessert!
PERSNICKETY NOTES:
**Depending on your oven, the time to bake these custards can vary quite a bit. Aim for the 20 minutes then test by jiggling one of the ramekins and if the batter is still runny, cook another 5 minutes, then check again. Repeat until the center of one has a slight jiggle to it. Then remove from the oven.
**Don’t let the term “burnt” scare you. There is a fine line between “caramelized” and “burnt”. But when torching or broiling the sugar topping, watch very carefully, and if the sugar starts to become too dark, stop. It’s okay to have a few rather dark spots in the caramelized sugar, but usually you won’t obtain a uniform color of caramel on the top, but rather places where it is dark and others where it is lighter. We are just trying to melt the sugar. But don’t let a few “burnt” areas worry you. (It is easier to achieve a consistent color on top with a kitchen torch than using the broiler.)
