Creme Brûlée

Creme Brûlée has always been one of my most favorite desserts. None compare to the ones we’ve enjoyed in France, but nonetheless I love this decadent dessert. I made Julia Child’s Beef Bourguignon for some friends last night, and decided to make it a total French dinner with Creme Brûlée for dessert. It was too delicious to not share with y’all! Enjoy!

Creme Brûlée 

INGREDIENTS:

• 2 1/2 Cups of Heavy Whipping Cream

• 1 1/2 Teaspoons of Vanilla

• 1/2 Teaspoon of Salt 

• 1/2 Cup of Sugar (for egg mixture)

• 1/2 Cup of Sugar (for topping)

• 6 Egg Yolks (no whites)

• Roasting or Baking Pan 

• 6 Small Ramekins 

• Kitchen Torch

• Berries and other touches to taste

INSTRUCTIONS:

1. Preheat oven to 325 degrees. Using a saucepan, combine Cream, Vanilla and Salt and bring to low heat. Do not let it boil. 

2. While the Cream mixture heats, whisk your Egg yolks (yolks only, no whites) and sugar together until fully combined and smooth.

3. Remove Cream from heat and add in 3 tablespoons, one at a time, to the Egg mixture, whisking as you add. This will help the Eggs adjust to the heat of the Cream. Next, you can slowly add the rest of your saucepan, a little at a time. Continue to whisk as you add in the Cream.

4. Fill your 6 Small Ramekins.

5. Once filled, place into a cake or roasting pan. Pour water into the pan so it is half way up the sides of your ramekins. 

6. Place in the oven on the middle rack. Bake for 40 minutes. 

7. Remove ramekins from pan and let sit until they are room temperature. Refrigerate for two hours.

8. Remove from refrigerator and sprinkle on remaining Sugar. Use torch to melt the Sugar and form a crisp top.  Let sit for 1 minute, then serve.