Go ahead, wow your guests with a classic dessert like Creme Brulee. This easy Creme Brulee recipe will make enough for six and is a quick version of the restaurant favorite using a broiling method instead of a torch.
Creme Brulee is French for burnt cream, a rich custard base topped with a layer of crisp, carmelized sugar, served in individual ramekins. Ramekins can easily be found in higher end stores like Crate & Barrel or just as easily in outlet stores such as Home Goods or TJ Maxx in North America.
Before preparations for this dessert begin, make certain to have on hand the appropriate basic chef tools:
- ramekins for 6
- heavy sauce pan
- roasting pan
- teapot
Easy Creme Brulee Recipe
Ingredients:
- 1/2 tsp vanilla extract OR 1/2 oz semisweet chocolate, grated
- 2 cups Half and Half
- 2 egg yolks
- 2 eggs
- 1/2 cup granulated sugar
- 12 tsp Turbinado sugar (Sugar in the Raw)
- optional: fresh blackberries, raspberries, peppermint leaves
Directions:
- Preheat oven to 325°. Place 6 ramekins (4-6 oz size) in a 13 x 9 x 2-inch roasting pan.
- Place vanilla extract OR the grated chocolate in small, heavy bottomed saucepan with Half and Half and heat just until small bubbles appear at the edge of the pan. Remove from heat.
- Whisk together egg yolks, eggs and granulated sugar. Whisk a small amount of warm Half and Half mixture into the egg mixture. Whisk egg mixture back into the warm Half and Half mixture in the saucepan on medium-low heat and cook for 6-8 minutes, stirring, until mixture thickens and coats the back of a wooden spoon.
- Heat water in a teapot on the stove.
- Evenly divide mixture into six ramekins. Place roasting pan with all six ramekins into the oven. Using the teapot, pour hot water halfway up the sides of the ramekins. Bake at 325° for 18-22 minutes, or until custard is set but still wiggles slightly in centers. Remove ramekins from the roasting pan; cool completely. Refrigerate until just before serving.
- When ready to serve, remove ramekins from the refrigerator. Heat the broiler. Sprinkle each ramekin with 2 tsp of the Turbinado sugar.
- Place under broiler for 2-3 minutes but watch carefully so sugar doesn't burn. Cool slightly and serve.
Tips for Creme Brulee Success
- When applying Turbinado sugar, apply a thin, even layer for best results.
- Watch the final stage in the broiler carefully, do not walk away at this stage in the preparations.
- Do NOT burn the sugar, only cook it to a golden color.
- Serve with a few fresh raspberries and blackberries, along with a fresh peppermint leaf.
- Brulee can be served chilled or slightly warm, whichever is preferred.
While Creme Brulee has the crispy top layer of burnt or carmelized sugar, its cousin, Flan, has the soft caramel layer topping. Try both custard desserts and use those ramekins, the ones stacked way in the back of the baker's drawer. You know you want to!
For more easy dessert recipes, try a rice pudding or a coffee cake or the best apple dumpling recipe.
 |
 |
