Thursday, February 12, 2009

Creme Brulee

I didn't make this, but I begged a friend to bring it to me the next time they made it. And Jon wasn't home, so it was all mine. Thanks Mindy -- you're a great pal (she's my v.t. so she has to bring treats every now and then!) Someday I will get brave and make it for myself.

This was SO delicious! The caramelized sugar on the top was perfect. I love creamy, vanilla flavored desserts. And if you eat the Lentil Soup (see below) for dinner, then you can have a dessert like this without the guilt!

Creme Brulee
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • little bit of cinnamon ( add after it is all mixed, then stir it in) optional
  • 4 tablespoons white sugar

Preheat oven to 300 degrees. Bring a large pot of water to a boil. Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.

  1. Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
  2. Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
  3. Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

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