Next time hubby and I had dinner with these friends we all four walked to the grocery store and bought creme brulee ice cream. Also delicious. I had to try making it sometime. The creme brulee, not the ice cream.
Alas, I don't have one of those spiffy hand-held torch things that you caramelize the sugar with. I have heard of people using their broilers, but that doesn't sound fun or ideal. It was then that the hubby tells me he has a welding torch. Nothing huge, but certainly bigger than the little hand held ones at the cooking stores. Perfect!
The recipe was a lot easier than I hoped for. With only a few ingredients- the only thing that really matters is following directions. The outcome is very tasty. Very very tasty. We had those creme brulee loving friends over again and I made this recipe for them. What a hit. Everybody loved it. Yum!
Unfortunately, I didn't take any pictures- but a quick internet search would surely give you plenty of ideas.
I used Alton Brown's recipe- and found that it makes more than he says. (That or I give smaller portions?) Anyway- I half his recipe and it makes 4, instead of the 3 it should. Whatever. Hubby then cooks the sugar layer on top and it's done! Alton would be proud that we used the welding torch- not buying a uni-tasker! Hehe.
Creme Brulee serves 4
(adapted from Alton Brown)
2 c. heavy cream
1 vanilla bean, split and the insides removed
1/4 c. sugar (vanilla sugar if you got it) + more for topping them
3 egg yolks (use the whites to make meringue cookies!)
Heat the heavy cream and the vanilla bean (and insides) in a saucepan over medium high heat and just bring to a boil. Remove from heat and let sit for about 15 minutes. Remove the bean and discard (or rinse off, allow to dry and stick in a containter of sugar to create vanilla sugar)
Preheat oven to 325 degrees.
In a medium sized bowl, whisk together the 1/4 c of sugar and the egg yolks until the sugar is fully incorporated and the yolks begin to lighten in color just a tad.
Slowly pour the cream into the yolk mixture, whisking constantly as you go to prevent scrambled eggs from forming. We want dessert here, not breakfast. Pour your liquid into four 7-8 oz. ramekins and set those ramekins into a cake pan or roasting pan and fill the roasting pan (not the ramekins!!!) with enough hot water to just come halfway up the sides of the ramekins. Bake for 40-45 minutes. The costard will still tremble and wiggle a bit in the middle- that's just fine.
Remove ramekins from the water bath and refrigerate until comepletely cool- a few hours to overnight.
Alton says to take the creme brulee out of the fridge 30 minutes before you want to serve. I usually forgot to, and it worked out just fine. Right before serving, sprinkle with a couple tablespoons of sugar and shake slightly to spread the sugar into an even layer. Safely using a torch (or your broiler), caramelize the sugar on top until nice and browned and bubbly. Let sit for a minute for the sugar to harden. Serve and enjoy!!
Linked up at:
- Made by You Monday at Skip to My Lou
- Mouthwatering Monday at A Southern Fairytale
- Market Yourself Monday at Sumo's Sweet Stuff
- Topsy Turvy Tuesday at I'm Topsy Turvy
- Tuesday Night Supper Club at Fudge Ripple
- Tempt My Tummy Tuesday at Blessed with Grace
- Tuesday Tastes at Crazy Daisy
- Tasty Tuesday at Balancing Beauty and Bedlam
- Delicious Dishes at It's a Blog Party
- Two For Tuesdays at Frugality and Crunchiness with Christy
- Foodie Friday at Designs by Gollum