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Classic Creme Brulee. Seriously, do I need to say more? Fun alert—you’ll need a kitchen torch to make the yummy caramelized sugar crust.
Preheat oven to 325 F. In a medium saucepan, heat the cream and vanilla bean* until the mix simmers. If you are using vanilla extract instead of the bean, whisk it into the egg and sugar mixture (don’t heat it with the cream). Once the cream comes to a simmer remove pan from heat and let sit for 10 minutes.
In a bowl whisk together the sugar and yolks (and vanilla extract if using) until they are a pale yellow.
If you used a vanilla bean, pour the cream mixture through a sieve into a bowl (to remove the solids). Whisk the warm cream into the egg mixture and pour into six 8-ounce custard dishes or ramekins (* see note below about the ramekins).
Line the bottom of a large baking dish with a towel. Place the ramekins or custard dishes in the baking dish. Pour boiling water into the baking dish so the level of water reaches half way up the ramekins (the water should also fully cover the towel).
Bake for 30 minutes or until custard is firm but still wiggles. Remove dish from the oven and remove the ramekins from the water. Put them into the refrigerator and allow them to chill for at least one hour.
Top each with an even layer of turbinado sugar and use a kitchen torch to caramelize the sugar. Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.
* Note: If you’re like me and prefer your creme brulee to have a crunchy caramelized top layer over a cold creamy custard, be sure to use deep ramekins (shallow ramekins will allow the cold custard to get very warm while caramelizing the sugar).
Recipe makes six 8-ounce servings.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!