I received a wonderful creme brulee torch for Christmas, with creme brulee ramekins. Now it is time to make creme brulee.
Serving Size
This recipe will make six small creme brulee cups or four medium-sized cups.
Ingredients
- 2 cups heavy whipping cream
- 1 tsp. vanilla bean paste
- 4 egg yolks
- 1/4 cup plus 1 tbsp. sugar
- Additional sugar to top and torch the creme brulee cups.
Pre-heat your oven to 300 degrees. Set your ramekins in a baking sheet with sides. This is important, as you will be pouring water into the baking sheet later, so the baking sheet must have sides.
In a large saucepan, heat the cream and vanilla bean paste for about 15 minutes over low heat. Whisk it frequently so it doesn’t form a crust on the top.
Cooking the cream and vanilla bean paste mixture
In a bowl, whip the egg yolks with a hand mixer for about 4 minutes. During the last minute, slowly add the sugar, mixing for another minute or so.
Whip the egg yolks
Remove the cream / vanilla mixture from the stove. Strain it through a fine mesh strainer into a bowl. Slowly pour the mixture into the whipped egg yolk / sugar mixture, whipping it with the hand mixer. Continue whipping to ensure it is fully mixed.
Pour the mixture into your ramekins. Pour warm water in the baking sheet so it is approximately halfway up the ramekins. Place the baking sheet in the oven and bake for approximately 40 minutes.
Out of the oven
When the creme brulee dishes are finished baking, remove them and let them cool for about 2 hours. If you want to accelerate the cooling process, you may place them in the refrigerator, but this is not ideal.
When they are cooled, sprinkle sugar over the entire top and use your creme brulee torch to burn the sugar so it forms a crust over the entire top of each creme brulee.
