Monday, February 28, 2011

Creme Brulee

Creamy, Smooth, and Delicious!

And Simple

And ranking up there with a good cheesecake in my opinion!
You won't need much, and it's definately worth every bite.
Perfectly scrumptious!!

I found this fabulous recipe in a Cuisine at Home magazine a few weeks ago and decided I must try this. I have made it before using a different recipe but this one sounded perfect. For this occasion I bought my very first Vanilla Bean. Interesting things, those.

The Ingredients:
½ vanilla bean, chopped into ¼-inch pieces
2 Tablespoons sugar
1 cup heavy cream
1 cup half-and-half
3 egg yolks
1 egg
¼ cup sugar
Pinch of salt

Creme Brulee Sugar for the top:
½ cup brown sugar
¼ cup white sugar

Combine both sugars, then spread the mixture on a parchment paper lined baking sheet. After baking the brulees, turn off the oven. Place the pan containing the sugars inside the oven for 1 hour to dry the sugar.
Transfer to a food processor and pulverize until fine. Store in an airtight container until ready to carmelize.

Preheat oven to 325°.

Pulverize vanilla bean and 2 Tbsp. sugar in a coffee grinder.

Warm cream, half-and-half, and vanilla sugar in a saucepan over medium heat just until steam rises.

Whisk yolks, egg, ¼ cup sugar, and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper.

Strain egg mixture into a measuring cup with a pour spout and divide among six 4-oz. ovenproof ramekins.

Arrange dishes in a baking pan., then carefully transfer pan to the oven.

Add hot water to the pan and bake custards 35-45 minutes, or until just set; don't overcook.

Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely set, preferably overnight.

Love these adorable ramekins!

When ready to serve, blot the tops of the custards with a paper towel if needed. Sprinkle with 1-2 Tbsp. sugar mixture over each custard.

Using a kitchen torch, melt the sugar by waving the torch's flame 4-8 inches away from the custards surface.

Burn until surface of custard is carmelized and no dry sugar is visible. Let custards stand 3-5 minutes before serving.

Notice the tiny flecks of vanilla bean, mmmm!

I didn't quite burn this long enough, theres still a little dry sugar, but it sure was yummy! and it didn't take long till it looked like this:

Be Blessed!


  1. Yum! Don't you just love using that torch! I can't wait to try mine. I am your newest follower

  2. Oh, how wonderful looking. I looks like it turned out just great. Love the green ramekin. So cute! I'm visiting from Debbie's Newbie party. I'm your newest follower. I hope you'll visit and follow me too!

  3. I love creme brulee, for me is one of the best desserts ever! And yours looks just delicious!

  4. yum, I always wondered how Cream Brulee was made! We have an Italian restaurant here that serves it after your meal as complimentary. We always look forward to it.
    Thanks for visiting my blog too, I am following yours now also:)

  5. Yummy!!! It looks so good and I'm sure it taste even better!

  6. Super yummy looking brulee! The ramekins are too adorable a perfect container for an all time fave dessert.

  7. That looks wonderful and it looks so easy. Or you made it looks so easy! I love ramekins, I just bought a little set of 4 at TJ Maxx and haven't used them yet. Thanks for showing us how to do this and linking up!

  8. Those looks so good. Making creme brulee has always scared me, but you make it look far less intimidating. Thanks so much for sharing!

  9. Yummy & Simple...two good words!! Thank you for sharing another yummy recipe by linking up to my blog bash K.I.S.S. @ The Tattered Tag.

    Drop by The Tattered Tag

  10. Unfortunately, I've never made a crème brulée before! Can you believe that? And my blog is supposed to have a French theme! Oh dear. Yours just looks perfect! Bon appetit..

  11. I have never made creme brulee either, but I love it! If only I can convince my bf how badly I need a kitchen torch for my birthday...haha :)


  12. Where did you get those adorable ramekins with the ruffled edges? I have never made creme brulee either. I bought a torch and a cookbook, but I just haven't gotten around to making them. Probably because I don't have those adorable ramekins!