This weekend I bought a mini blow torch.
Why might you ask? Well, so I could attempt to make crème brûlée at home, of course! And guess what? It tasted outrageously good.
I mean, crème brûlée is always good.... but fresh crème brûlée is out of this world!
Guess what else? It's pretty easy too....
As long as you have a small blow torch on hand ; )
Read on for the recipe...
Warning: Crème brûlée is in no way 'good for you'. Good for your mood, yes. Good for your soul, probably. Good for weight control.... most definitely not!
Still worth it? Absolutely!
1 cup whipping cream
3 cups 10% cream
1 tsp pure vanilla extract
10 egg yolks
3/4 cup + 3 Tbs superfine sugar
1. Preheat oven to 325 degrees.
2. Heat the cream and 3/4 cup sugar in a saucepan over medium heat. Add the vanilla. Bring to an almost boil, but remove from heat before boiling.
3. Briskly beat the egg yolks with a whisk for a good 3-4 minutes.
4. To 'temper' the eggs, slowly add the hot cream mixture, approximately 1/4 cup at a time, mixing constantly (to prevent the eggs from cooking). As the mixture warms you can add the cream in more rapidly.
5. Poor into ramekins, and place them into a baking tray partially filled with water (so that the water reaches halfway up the outside of the ramekins).
6. Bake for 35-40 minutes until the custard is set, but not brown.
7. Remove the ramekins and allow to cool slightly on the counter, then refrigerate for at least 2 hours (or overnight).
8. When you're ready to serve, sprinkle a layer of superfine sugar on top of each custard (approx 1/2 a Tbs). Then using a handheld kitchen torch, lightly burn the sugar layer into a firm candy (brown not black).
Serve immediately with spoons. Crack open and prepare for complete bliss!
note: this recipe is adapted from The Pioneer Woman Cooks cookbook
The original recipe asks for 4 cups heavy cream (35% cream), but I used 10% instead. I didn't think all that fat was necessary... I mean, there's already 10 egg yolks in it!! Believe me, this will be creamy enough! Next time I'll drop the whipping cream all together, I think.