Creme Brulee! This dessert just says fancy restaurant to me. That said, making my own Creme Brulee’s scared the heck out of me. I was absolutely SURE that it was going to be hard and that we would all be eating sugary scrambled eggs for dessert. I was so wrong.
Creme Brulee is my sisters favorite dessert. She was celebrating her birthday last week and she was very clear (in only a way that sisters can be) that she wanted Creme Brulee. I studied cookbooks for weeks. I read every blog that existed on how not to fail at these little bowls of custardy goodness.
Guys, these were so easy to make. 4 ingredients, a little bit of patience and you will be sitting down to your own little fancy dessert. Make these. You will not be dissapointed.
Eggs ( Yolks)
Start by slicing your vanilla beans lengthwise and scraping out all those yummy beans.
Add cream, your vanilla beans and the pods themselves to a saucepan and cook at low to medium heat, stirring constantly.
Cook until the cream starts to simmer, just before it would start to boil. Remove from heat and let steep for 15 minutes.
Next, separate your egg yolks from the whites. I crack my egg over a small bowl and roll the yolk back and forth between each side of the broken shell. The white of the egg will fall into the bowl and your yolk will remain in the egg shell.
Save the egg whites! I freeze them and toss them in an egg white scramble. They also are great for a crisp white birthday cake.
Add your sugar to your egg yolks and beat until fully combined. When fully incorporated the mix should be a very pale yellow.
Remove your vanilla bean pods from your cream and SLOWLY pour your cream into your egg mixture while still whisking.
Going slow here is really important. This is where you could end up going south and eating sugared scrambled eggs.
Once the cream has been added stop whisking as over whisking will affect the set up of your custard.
Pour your mixture into ramekins and place them into a baking sheet.
Fill the baking sheet halfway with boiling water.
Bake for 35 minutes. The custard should be set with just a little bit of jiggle.
Remove from the oven and all to cool for an hour before placing in the fridge.
Allow the Brulee’s to set up in the fridge for a minimum of 4 hours.
Remove from the fridge and sprinkle granulated sugar over each custard and use your torch to bubble that sugar into brown crust. I am quite sure that crust is the reason I love this dessert. I could eat that all by itself!
There you have it. 4 ingredients, minimal prep time and a dessert worthy of the finest steakhouses.