Monday, January 17, 2011

Crème Brûlée

Break out your torches and start firing them up!!  
Every year for Valentine's Day my boys look forward to this amazing dessert!
Years ago, I worked for some fancy restaurants in downtown Salt Lake running their dessert bars and this was one of my constant favorites to make!!

4 ramekins
6 egg yolks
1/4 c. sugar
1 1/2 c. heavy cream
3/4 tsp. vanilla
6 tsp. sugar (for caramelizing the tops)
pastry torch

Preheat oven to 300 F.  In medium bowl, whisk egg yolks and sugar together until sugar is completely dissolved.  Add cream and vanilla and whisk until blended. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days (do not stack them -learned this the hard way).

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.

I love my heart shaped ramekins, I know that you can get some really inexpensive one's at Target in the dollar section.

No comments:

Post a Comment