Creme Brulee, or burnt cream, may sound intimidating but with only five ingredients it is a decadent treat you can easily make that will certainly please. Traditional creme brulee calls for a small kitchen propane torch to caramelize the sugar on top, but with this recipe, you can safely and easily use the broiler in your oven. Using Dan and Debbie’s farm-fresh cream, you can make this classic custard treat with simple make-ahead qualities.
- 2 cups Dan and Debbie’s cream
- 1 vanilla bean pod or 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 5 egg yolks
- 1/2 cup sugar (plus more for topping)
Tip: Make the creme brulee in advance then sprinkle with sugar and broil before serving.
- Preheat oven to 325ºF.
- Place 6 ramekins in a 9×13-inch roasting pan.
- In a heavy-bottomed saucepan over medium heat, add the cream. Split the vanilla bean pod in half lengthwise and scrape the seeds into the cream along with the pods. Add the salt. Bring to a simmer and steep for 1-2 minutes before removing the pods and discarding. (If using vanilla extract, add it now)
- In a large bowl, add the egg yolks and sugar and whisk until pale and fluffy.
- Temper the egg mixture into the hot cream by ladling 1/4 cup of the hot cream into the eggs and whisking to combine. Whisk in another ladle of hot cream and pour the egg mixture back into the pot. Whisk to thoroughly combine and then ladle into the ramekins, allowing the liquid to fill 3/4 of the way up the sides.
- Pour enough boiling water into the pan to come halfway up the outsides of the ramekins. Place in the oven to bake for 30-40 minutes, or until the centers are set but slightly “jiggly”. Remove from the water bath to cool, then refrigerate for several hours before serving. (You can refrigerate up to a couple of days before serving if making in advance.)
- To Serve: Preheat broiler.
- Gently dab the tops of the custard with a paper towel if there is any condensation formed. Sprinkle the surface evenly with a thin layer of sugar (about a teaspoon per ramekin). Clean the rim of each ramekin. Place 2-3 inches under the broiler for 3-4 minutes, or until the sugar is caramelized, browned and crisp. Serve within 2 hours and enjoy! // Alternatively: use a kitchen blowtorch to brulee the tops.
- Posted by Josie Rozum
- On February 21, 2018
- 0 Comments