Creme Brulee Recipe
Friday, November 6th, 2015 by Andrew
Creme brulee is very much a special occasion dessert. It’s pretty to look at, otherworldly to eat, and it’s really not all that difficult to make. If you’re intimidated by the kitchen torch thing, just buy one because they’re a lot of fun, and then read this great post on how to caramelize sugar responsibly. Homemade custard impresses the heck out of people and so do fire skills.
Sweet, vanilla-y and slightly smoky, our Creme Brulee has long been one of our most popular coffee flavors, and the dessert itself pairs well with coffee. Our shipping manager Lori recently whipped up a batch so good, we had to share her recipe:
Ingredients (for about six ramekins, 7 to 8 ounces each)
1 quart heavy cream
1 vanilla bean, scraped (substitute 1 tablespoon vanilla extract)
3/4 cups sugar
6 tablespoons superfine sugar
6 extra large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the heavy cream, vanilla (the bean and the pulp or the extract if using) into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
Whisk together the sugar and the egg yolks until well blended. Add the cream to the mixture slowly, stirring continually. Pour into ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is just set, approximately 40 to 45 minutes. Refrigerate the ramekins after cooling for at least 2 hours (and up to 3 days).
Before serving, allow the creme brulee to sit unrefrigerated for at least 30 minutes prior to browning. Sprinkle a tablespoon or so of superfine sugar evenly on each ramekin. Using a torch, melt the sugar and form a hard, caramelized top. Feel free to burn it a little if you like that, but work quickly to avoid overheating the custard. Let sit 5 minutes, then crack it and enjoy!
Creme brulee is very much a special occasion dessert. It’s pretty to look at, otherworldly to eat, and it’s really not all that difficult to make. If you’re intimidated by the kitchen torch thing, just buy one because they’re a lot of fun, and then read this great post on how to caramelize sugar responsibly. Homemade custard impresses the heck out of people and so do fire skills.
Sweet, vanilla-y and slightly smoky, our Creme Brulee has long been one of our most popular coffee flavors, and the dessert itself pairs well with coffee. Our shipping manager Lori recently whipped up a batch so good, we had to share her recipe:
Ingredients (for about six ramekins, 7 to 8 ounces each)
1 quart heavy cream
1 vanilla bean, scraped (substitute 1 tablespoon vanilla extract)
3/4 cups sugar
6 tablespoons superfine sugar
6 extra large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the heavy cream, vanilla (the bean and the pulp or the extract if using) into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
Whisk together the sugar and the egg yolks until well blended. Add the cream to the mixture slowly, stirring continually. Pour into ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is just set, approximately 40 to 45 minutes. Refrigerate the ramekins after cooling for at least 2 hours (and up to 3 days).
Before serving, allow the creme brulee to sit unrefrigerated for at least 30 minutes prior to browning. Sprinkle a tablespoon or so of superfine sugar evenly on each ramekin. Using a torch, melt the sugar and form a hard, caramelized top. Feel free to burn it a little if you like that, but work quickly to avoid overheating the custard. Let sit 5 minutes, then crack it and enjoy!
