Friday, January 15, 2010

Making Creme Burlee

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Creme Brulee is one of the most awesome desserts. It is super easy to make, taking only 3 ingredients and no power tools. Oh the blow torch. If you don't have one I will show you what you can do.

4 egg yolks
4 TBS sugar
2 cups of heavy cream

Plus 4 tsp for the top after the custard is finished

Put your cream on the stove to heat up. Meanwhile, whisk 4 egg yolks and your sugar.
When your cream gets to just before a boil turn it off. Whisk the cream into the yolk and whisk hard so you don't curdle your eggs. This will only take 1 minute at the most.

I take 4 coffee cups but you can use whatever you want and fill them 1/2 up with the custard. Place them down in a baking dish (I use a roasting pan) and fill the pan 1/2 up with water. This is called a water bath.
Bake in a preheated oven set at 350 degrees for 1 hour. Take out and let cool before covering or serving. Once cooled you can cover with wrap and keep up to a week in the refrigerator.

Now for the top part. The caramelized Sugar that you "crack".
If you have a torch, sprinkle sugar on top to just cover but not to thick on top of the custard about 1 tsp and use the torch to melt the sugar. Once it is golden brown stop torching. It cools down fast and you want to do this right before serving.
If you don't have a torch place 4 teaspoons of sugar separately on a nonstick backing dish and place under broiler until melted and brown. Working quickly place on top of custard. (this is a bit tricky but you can do it!).
The third option is to not put the sugar on top. You will still have a great dessert you will just have to call it "creme pot"!