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

1. Preheat the oven to 300F and boil a pot of water. NOTE: Have a pan ready to be used as boiling water bath.
2. Bring cream to a boil on the stove. Meanwhile, whisk the yolks, vanilla, sugarand salt.
3. Next, whisk the hot cream into the yolk mixture.
4. 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.
5. Bake until the mixture is just set (about 45 minutes-1 hour for ramekins or 1.25-1.5 hours for a gratin).
6. Remove from the oven and let chill for at least 3 hours.
7. 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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