Crème brûlée is so dank. Crème brûlée makes you feel like you're in a restaurant. Crème brûlée has a lot of accent marks. And it's surprisingly easy to make. But let's be real, you do need a blow torch to do it. And I probably would've never made it had I not received one as a Christmas present. I just used the recipe that came with the thing, which also conveniently with 4 ramekins. At the same time, it's a delicate process. If you've seen a lot of Food Network, you've seen Bobby Flay rant about how you can't get ANY water in the rami kens... which is pretty hard considering they're in a WATER BATH! This recipe I followed the recipe exactly too (kind of), since baking is actually a science and I thought I would waste a lot of sugar and eggs otherwise.
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| Yeah, you want that. |
How to make Crème brûlée:
- 1 cup Heavy Cream
- 1 cup Milk
- 1/4 Vanilla Bean (or, lets be real, 1 tsp Vanilla Extract)
- 3 Egg Yolks
- 1 Whole Egg
- 1/4 Cup Sugar
- Brown Sugar
1- Combine heavy cream, milk, and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with bean- or just let sit for 10 minutes without it. Careful here, because milk gets big when it boils. In other news, the stovetop now smells like glorious sweet vanilla.
2- With a mixer, combine the eggs and sugar. Add the milk mixture in a steady stream. Strain the mixture through a fine strainer and skim the foam. I'm not sure I did this, but I also had no bean.
3- Divide into 4 small ramekins set in a baking dish. At this point, I found it odd that I had way more of the mixture leftover and they gave me the recipe and 4 ramekins? So I used some little other little tiny bowls and they worked too.
4- Water Bath Time- Pour hot water around the ramekins until it comes about half-way up the sides. God speed on this one. Carrying this to the oven is a doozy... Bobby Flay would start yelling. Really, don't get water in the ramekins!
5- Bake on 325 degrees for about 25-30 minutes, until just set. They should tremble slightly.
6- Cover the tops with brown sugar. I also used white sugar in addition to the brown. A trick I learned on the interwebs: Pour a mound of sugar on top (more than you need) and tilt the ramekin until the whole surface has been covered. Dump the excess onto the next ramekin's top.
7-Caramalize with the blow torch!!!
You can save these for later by chilling them before torching. Bring to room temp before you want to eat, then torch em.
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| Some things you will need... |
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| Action shot! That's a good lookin mixer! |
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| Water bath |
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| Add brown sugar... before I knew the fancy technique for the sugar. |
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| Sugar-coated now. |
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| Great gift. Sorry for the terrible nails. |
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| Action shot! Again. |
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| Finished product. |
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| Yum. After I eat one... I want another one. So creamy... so sugary. |
I made like 6 of these and just had them in the fridge for weeknight dinners. Fancy up anything. Hell, have one for lunch too if you want! Soo good.
