Favorite Things – Creme Brulee

by Two Chums on December 6, 2013

So it turns out that one of the most rich, delicious, elegant desserts is also one of the easiest to make!When my grandson Jeremy asked me about Creme Brulee and what is was, I started explaining the ingredients and realized it is really like a “baked”ice cream. Instead of freezing the custard, you bake it. Simple to make and simply delicious to eat….one of my favorite things during the holidays or anytime. When I eat this I get a whole new perspective on abundant living 🙂

Creme Brulee

The basic recipe here is all about the ratio of the three main ingredients: cream, sugar and egg yolk. To each 1/4 cup of cream there is 1 egg yolk and 1 tablespoon of sugar . This recipe is for 6 servings but keep the ratio in mind and just add a touch of vanilla and you can make as many or as few dishes of creme brulee as you like.

1 1/2 cup heavy cream
6 egg yolks
6 tablespoons sugar
2 teaspoons vanilla
sugar for the carmelized topping

Beat the yolks with the sugar. Add the cream and vanilla and stir until thoroughly combined. Lightly butter 6 shallow ramekins. Divide custard mixture evenly between the 6 dishes. Place custard filed dishes on a baking sheet and place baking sheet on the middle rack of the oven. Carefully pour some boiling water on the baking sheet to half way up the side of the custard dishes. Bake in a preheated 275 degree oven for 50 minutes. Remove from oven and cool. Refrigerate until cold.

What makes the finishing touch on this rich delicious creamy custard is the crunchy carmelized sugar topping. There are two ways to achieve this topping.

The first is to sprinkle the top of each custard with 1 teaspoon sugar and use a mini butane torch to melt and carmelize the sugar. This is the fun way to do it. Briefly re-chill the custard after using the torch for no more than about 45 minutes to 1 hour. If you leave the custard in the refrigerator for more than about 1 hour the sugar will begin to dissolve and you will lose the crunchy sugar topping.

The torches can be purchased at any cooking store like Williams-Sonoma or Sur La Table, or they can be ordered from Amazon. My creme brulee dishes came from Crate and Barrel but they can also be found at any retailer that would carry the torches.

The second way to make the topping works equally as well though isn’t as dramatic but tastes just as good. Simply trace the size of your custard dish in a piece of heavy duty foil and spread 1 teaspoon sugar within the traced shape of the dish. Place the foil under the broiler until sugar melts and turns a carmel color. Remove the foil from the heat and allow the sugar to cool. The sugar will become hard as it cools. Simply peel the carmelized “sheet” of sugar off the foil and place on top of the custard. This can be done just before serving your creme brulee.