This month I was assigned Cupcakes with Sprinkles and my immediate thought was “yes, please!” Meghan has a sweet tooth, two adorable daughters and a recipe index guaranteed to make you drool. Everything looks absolutely delicious and I know I’ll be back in the future to make some of the other delicious recipes on her blog.
However, I couldn’t pass up a chance to make creme brulee. First, I needed to make it for my 28 Before 28 List, but creme brulee is also my favorite dessert and my birthday is only two days away. Perfect choice right?
I did decide to cut the recipe in half since I couldn’t figure out just how much creme brulee this would make and the last thing I need is something this unhealthy hanging around for days and days.
- 2 cups heavy cream
- 1/2 tbsp. vanilla
- 5 egg yolks
- 1/2 cup sugar
- 2 tbsp. superfine sugar
1. Preheat oven to 325.
2. Add the cream and vanilla to a large saucepan and heat over medium-low until simmering.
3. Meanwhile, add the egg yolks and sugar to the bowl of your stand mixer and beat on medium-high speed with the beater attachment until the mixture is pale yellow and thick. Strain the egg yolk mixture and then return to the stand mixer bowl.
4. Put the stand mixer on low speed and slowly drizzle in 1 cup of the warm cream. Once the first cup is added (and the eggs didn’t cook), slowly pour in the rest of the cream.
5. Pour custard mixture in ramekins and place on a large rimmed baking sheet. Pour water onto the baking sheet until it goes halfway up the ramekin dishes.
6. Bake for 30 minutes or until just set. The custard should not brown.
7. Cool the ramekins on the counter until they reach room temperature, then cover with plastic wrap and chill for 3+ hours.
8. Sprinkle the tops of each ramekins with 1/2 tbsp. of sugar. Going in quick circular motions with a kitchen torch, allow the sugar to caramelized, but not burn. Serve immediately.
Incredible! I love that now I can make this at home and I’m no longer at the mercy of restaurants. Also, you’ll notice that the tops of my brulee aren’t completely caramelized. See, when you know that you only have one chance to get a recipe right, you should probably check and see if the creme brulee kit you purchased actually includes more than a smidgen of butane in the torch so you can actually make creme brulee. By the time I realized this, it was too late to run out anywhere to get any and I was concerned that leaving them in the fridge overnight wouldn’t turn out. So just picture then a bit more browned, okay?