Throwback Thursday: Creme Brulee
I am really excited about this Thursday, not because of the throwback recipe, but instead for my new piece of cooking equipment- a Kitchen Aid mixer! Anybody who loves to cook feels the excitement that I have been experiencing. I keep telling my friends and they don’t quite seem to get it, but they will taste it once I go off on my baking spree… Good news for my readers, possibly bad news for me-lots of delicious desserts. With the excitement of desserts I decided to post my first creme brulee recipe. Even though it doesn’t use a Kitchen Aid mixer, it is still a delicious dessert.
Before I made it, I always thought of creme brulee as a fancy and difficult dessert to make. Turns out, it really isn’t that hard to make. It is a delicious and rich dessert that I think everybody should try at some point. I also think it would be really good with fruit topping, if anybody is up to it let me know how it tastes!
- 2 1/2 cups heavy cream (not ultra-pasteurized- NOTE: I used ultra pasteurized and it turned out fine.)
- 2 tsp vanilla extract
- pinch of salt
- 5 large egg yolks
- 1/2 cup plus 1 1/4 tsp sugar
- additional sugar for topping
- Preheat the oven to 300F and boil a pot of water. NOTE: Have a pan ready to be used as boiling water bath.
- Bring cream to a boil on the stove. Meanwhile, whisk the yolks, vanilla, sugarand salt.
- Next, whisk the hot cream into the yolk mixture.
- Pour the mixture into 5 6-8 oz ramekins (or into a 1 qt gratin) and place the dishes into the hot water bath with boiling water up to the level of the mixture in the dishes.
- Bake until the mixture is just set (about 45 minutes-1 hour for ramekins or 1.25-1.5 hours for a gratin).
- Remove from the oven and let chill for at least 3 hours.
- Cover the surface of the mixtures with a very thin layer of sugar and caramelize the sugar with a torch or under a preheated broiler.