I’ve always been so intimidated to try what I consider one of the best desserts as it just seemed too fancy with its small little ramekin, torched sugar top and lack of availability at most restaurants. Well I am sooooo pleasantly surprised, this decadent dessert is much easier than its fancy presentation let’s on. You need just a handful of ingredients, a strong arm (we will get to that) and a bit of time to make this at home. I also 💗 that this can be made 1-2 days ahead of time which makes it the perfect dinner party dessert!
Ingredients:
(Makes 4)
1/3 cup granulated sugar
6 egg yolks
1/2 vanilla bean seeds (of 1 tsp vanilla extract)
1 pint heavy whipping cream
additional 1/4 sugar for topping
Instructions:
Preheat oven to 325 degrees Fahrenheit.
Create a double broiler by placing a small pot filled 1/3 of the way with water on the stove and drop a bowl slightly bigger than the pot on top. Into the bowl add the cream and vanilla bean, bring to a simmer. Once simmering, remove from heat. (If you cannot make a double broiler, just heat the mixture in a small saucepan, bring to a simmer)
In a mixing bowl, add the egg yolks and sugar. Mix well until the mixture is no longer gritty. (this is where you can burn some calories and build some arm muscles 🙂 )
This next step in important to do correctly–you want to slowly start adding the warmed cream mixture to the yolks a bit at a time so you don’t end up having scrambled eggs. Add some of the cream then mix the mixture well, then add some more, mix, repeat.
Set up a water bath for your ramekins. In a deep set cooking sheet add your ramekins making sure to the ramekins are not touching each other. Then divide the mixture amongst the ramekins evenly. Add water to the deep set sheet so the water comes 3/4 of the way up the ramekin.
Bake in the oven for about 35-40 minutes until the mixture is set but still wiggles a bit.
Remove from oven, let cool. Then cover each ramekin with plastic wrap or beeswax wrap and place in the refrigerator for at least 2 hours to cool and set.
When ready to serve, remove the creme brûlée from the fridge and top each with a nice layer of sugar. Using a kitchen torch brown the sugar.
Can it be made ahead of time?
Yes, it can made 1-2 days ahead of time and I actually prefer to do it this way as the last thing you want to deal with the day of a dinner party is making one more homemade item. You will complete the entire recipe except for adding the sugar to the top and torching–you will wait to do that until right before you serve.
Do I have to make a double broiler?
No, you do not. You could always just heat the cream vanilla bean mixture in a saucepan.