Let's talk food! I know this is a fashion/diy/style/budget blog and you may not think that food falls into those categories... but it does! Food can be sexy, upscale, trendy and inexpensive if you make it at home! I love to cook, in fact I consider myself rather good at it. I also like to watch an immense amount of the Food network channel, so consequently I always want to try new recipes.
About a year ago I taught myself how to make Crème Brûlée. Now mind you, I had only ever eaten Crème Brûlée ONCE in my life, because it is always such an expensive dessert. I had this misconception that the reason it cost so much at restaurants is because it must be difficult to make.... I could not have been more wrong!
I want to walk you through the Crème Brûlée recipe I use, I hope you try it, it is delicious!!
For the Custard
6 large egg yolks
1/3 cup white sugar
1/2 teaspoons vanilla extract
2 1/2 cups heavy cream
For the Topping
2 tablespoons white sugar
2 tablespoons brown sugar
Caramel Ice Cream topping (optional)
Makes 4-6 servings depending on what size ramekins you use
1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large glass pan, place a wash wash cloth on the bottom and then place 6 small ramekins. Set aside for later.
3. Beat egg yolks, white sugar and vanilla in a mixing bowl until think and creamy.
4. Pour heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove from heat immediately.
5. Stir the egg yolk mixture into the cream slowly. Beat until combined.
6. Slowly add the combined mixture to the ramekins you set aside earlier. I like to use a large ladle to keep from spilling.
P.S That is my husbands hairy hand, not mine :D
7. Pour hot water into the large glass pan. Make sure the water level does not go any higher than mid way up your ramekins. And don't get it in your ramekins either.
8. Bake approximately 40 minutes. The Crème Brûlée should be set but still trembling in the center. I like to bake mine on the lower rack.
9. Remove from oven and allow to cool. Once cool, remove the ramekins from the water bath, then refrigerate for at least one hour before serving.
10. When you are ready to serve, combie 2 tablespoons of white sugar and 2 tablespoons of brown sugar. Sprinkle evenly over each Crème Brûlée ramekin.
11. To Brûlée, you have two options, you can use a Brûlée torch like I do or you can place the ramekins under the broiler. If you place them under the broiler, watch carefully until
they turn a light brown. They will burn quickly!
Tip: If you do burn the sugar, slowly scrape off
the top layer and then reapply sugar and repeat process.
Wait.... there's still more...
For me though, I'm content with a dab of caramel.
I know there may seem like a lot of steps in this dessert, but they are not hard at all! I have made this dessert at least 10 times and (knock on wood) I haven't messed it up yet!
Have you ever made Crème Brûlée at home?
Do you think you'll try this?