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!
Creme Brulee
Serve 5
- 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.
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This doesn’t look too hard, I’m going to have to finally give it a shot! Now I’m craving some creme brulee, can’t wait to make it!
Your Creme Brulee looks delicious. I don’t love to bake so I think this is one dessert I could try!
I totally understand your excitement! I got my mixer for christmas and baked so much in the next month! Great creme brulee recipe too, don’t you just love caramelizing sugar!
Mega congrats on the new mixer! I remember when I got my Kitchen Aid. I had this overwhelming sense of excitement to try any and everything I could think of…and yet, my friends just couldn’t share in my excitement. Funny thing about creme brulee. This dish is the reason I went out and bought a handheld propane torch! Great looking dish.
Ah yea I can’t wait I am so excited! Like a little kid on Christmas haha
Do it! It really isn’t that hard! =)
Now that you’ve mastered this, you’ll make it again and again…it’s one of my family’s favorites. And congrats on the new KA mixer…your foodie friends are all excited for you!!!
Omg..that is mouthwatering…love how you made this, mmm I can almost taste it! Nicely done, awesome post!
thanks for sharing such a classic – i STILL havent made one as yet…
Jas at http://OurEyesEatFirst.blogspot.com
I LOVE LOVE LOVE creme brulee! I even have a kitchen torch specifically for that purpose! I need to make it soon– I’ve had a recipe for years. Nothing like the *crack* when you break through the sugar crust! Bliss!
Your creme brulee looks amazing! I’ve never tried making creme brulee but definitely need to try your recipe out!
Like Roy Rogers, Adam has never met a Creme Brulee he didn;t like. Except one. ON assignment in Atlanta a client took him to dinner where they served Rosemary and Basil Creme Brulee. Not a good idea. Yours however looks simply delicious!
I totally understand your excitement about your new Kitchen Aid mixer. I got mine a couple of years ago and I STILL absolutely LOVE IT!!! Have fun breaking yours in! By the way, Creme Brulee, yum! Who knew it was so easy to make?!?!
Nom, Nom! My favorite dessert! I have had my KitchenAid for 20 years now and it is still like new! Enjoy it!
Ive never had a creme brulee but I’ve recently wanted to make one. Thanks for the throwback 🙂
Gosh, love that photo of your crème brulée, cracking into it like that and revealing that gorgeous cream underneath. Has to be one of my fav desserts, especially as it uses so many egg yolks. I need all the whites for macarons!
Ooh that is smart, I might have to make both desserts soon!
Creme brulee my favourite dessert and those pics look quite delectable! And totally get it about the Kitchen Aid!