The Pioneer Woman Tasty Kitchen
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Crème Brûlée

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

My favorite dessert of all time.

Ingredients

  • 4 cups Heavy Cream
  • 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
  • 10 whole Egg Yolks
  • ¾ cups Sugar
  • 6 Tablespoons Superfine (Baker's) Sugar

Preparation

Preheat oven to 325 degrees.

Pour the cream into the saucepan. Add vanilla (whichever product you’re using) and simmer over medium-low heat.

Whip egg yolks with the sugar until pale yellow and thick.

Strain cream using a fine mesh strainer.

Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.

Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.

Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.

To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.

Serve immediately!

3 Comments

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sweepea on 7.31.2010

dangit, i knew i would do that. NOT NOT NOT brown sugar, the superfine as the recipe suggested. still hoping for an edit feature on these comments, as i am hopelessly in need of editing!

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sweepea on 7.31.2010

for those who don’t have a torch (or can’t be trusted with one) and need to broil the tops:

1) after the custard has chilled and you are ready to caramelize the brown sugar, place ramekins in ICE WATER bath (plenty of ice) on rimmed baking sheet/ pan

and

2) broil the brown sugar TWICE, one application, then broil, then toss some more on and broil again. it is extra crunchy and tasty, good for spoon cracking!

these classic tips are also given by other kind P-Dub friends in the comment section of this recipe, on her PW site. they DO work, enjoy!

p.s. i am certain this recipe is perfection as it is, but some of us need extra help around fire, k, thanks.

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callimakesdo on 7.30.2010

This is my favorite dessert of all time, too! I order it any chance I get. Your recipe looks so fun to make, I need to get a torch so I can indulge at home too.

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teemoney on 8.9.2010

OMG. I love it! My fave recipe!!!!

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