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Wednesday, December 10, 2008

Classic Creme Brulee

Creme Brulee is one of my favorite desserts. If I order dessert at a restaurant , it's usually creme brulee. This is a very easy recipe that I have been using for years. I served it Sunday night for some friends and they thought it was wonderful. The recipe comes a little book called Elegantly Easy Creme Brulee by Debbie Puente. Along with this recipe comes some very nice variations and other custard type desserts.

Classic Creme Brulee

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 tsp. pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide among 6 ramekins. Place in a baking dish and pour warm water 1/2 the way up the sides of the ramekins, making sure not to get any on the mixture. Bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Larger, deeper ramekins may require more time. Remove from oven and leave in water bath until cooled. remove cups and chill at least 2 hours or up to 2 days.

When ready to serve, sprinkle about 2 tablespoons of sugar over each. Melt sugar with small, hand held torch. If you do not have a torch, place under broiler to melt sugar. Rechill for a few minutes before serving.

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