Creme Brulee’

Written by on in Desserts

I’ve always enjoyed a light, not too sweet dessert, that wasn’t too difficult to whip up. While surfing the web, I came across this recipe from Spatula Desserts. It sounded easy to prepare, so I decided to give it a try. The custard was silky and smooth, with just the right amount of sweetness. The topping should be caramalized using a kitchen blow torch, which will leave you with an amber colored, glassy looking finish. As you’ll notice, my topping didn’t quite work out, but that was because I used regular cane sugar as Demerara sugar is not available in my neck of the woods and it was the first time I used a torch. I have since purchased the sugar online and look forward to making this again with a prettier topping.

Creme Brulee'
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Creme Brulee’

Recipe by Diane BeckerCourse: Uncategorized
Servings

6

servings

Ingredients

  • 2 cups heavy cream

  • 2 teaspoons vanilla bean paste

  • 6 egg yolks, room temperature

  • 1/3 cup sugar

  • 3-4 Tablespoons Demerara Sugar (for the topping)

Directions

  • Preheat oven to 302 degrees
  • Fill a baking tray with warm water (I use a 9×13” cake pan)
  • Place the empty Ramekin dishes in the water, making sure the water level is only ½ way up the Ramekins
  • In a medium size bowl, whisk the egg yolks with ½ of the sugar for 2 minutes
  • In a saucepan, heat the cream, vanilla bean paste and the remaining sugar together, just until it begins to simmer (small bubbles will start to appear around the edges of the saucepan)
  • Remove from heat and slowly pour the cream mixture into the egg yolk mixture, whisking constantly, to avoid cooking the eggs
  • Pour the mixture through a sieve to remove any egg particles that may have formed
  • Pour the strained mixture into the Ramekins, filling about ¾ full
  • Place water bath in oven and bake for approximately 45 minutes, (the time depends on the size of your Ramekins) until the custard is set
  • 10. Remove Ramekins from the water bath, and place on a cooling rack until they are room temperature
  • 11. When they reach room temperature, place the Ramekins in the refrigerator for 4 hours to set.
  • 12. After the 4 hours, remove the Ramekins from the refrigerator and sprinkle each dish with ½ Tablespoonful of Demerara sugar .
  • 13. Melt the sugar with a kitchen blow torch until it is amber in color.
  • 14. Place the Ramekins back in the refrigerator for the topping to harden.
  • 15. Serve with a dollop of whipped cream, if desired

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