Top in popularity of restaurant desserts is the Creme Brulee. A perfect Creme Brulee, is smooth and creamy with a crisp top. The excitement comes in breaking the caramelized top and scooping through the creamy custard. Most people have never attempted to make this dessert at home, and thus, reserve it for formal occasions at a restaurant.
This luscious dessert is so easy – no need to be intimidated. Once you make it for your family, you’ll want to make it for guests.Combine in a saucepan and heat slowly to bring to a boil: 4 cups Heavy Cream 1/2 Vanilla Bean, scraped or 1 tsp. Pure Vanilla Extract 2 Tabl. Sugar Combine in a bowl and whisk: 5 Egg Yolks 2 Tabl. Sugar
When the cream comes to a boil, slowly drizzle about 1/4 of the hot cream into the eggs, whisking to incorporate. Add the eggs slowly back into the cream. (This is called “tempering”). Turn the heat down (not off).
Switch your whisk for a wooden spoon. Now, heat and stir this mixture until it coats the back of the wooden spoon (you can draw your finger through the cream on the spoon and it will “part”) – this is called “Nappe” stage. When the mixture is nappe, strain into a container with pourable spout (I use my pyrex 4 cup measure).
Place the ramekins in a deep dish pan. After straining, pour the liquid custard into ramekins. Pour hot water around the ramekins to 1/2 way around the ramekins. Bake in 325 degree oven for 45 minutes or until set.
Cool, remove from water bath. Refrigerate overnight.
One half hour before serving, remove custard from the refrigerator. After 30 minutes, sprinkle each custard with 1 Tabl. sugar and torch to caramelize. If you do not have a small torch, place under pre-heated broiler just long enough to caramelize. (BE CARFUL NOT TO HEAT TOO MUCH) Allow to rest a few minutes after caramelizing before serving.