The one thing on my to do list this last weekend was learn how to make creme brulee. My dad makes this amazing dessert for special occasions (random Tuesday nights are special occasions, right?) and it is by far my favorite dessert. ever. So Saturday morning I took a class from my dad on how to make easy, no fail creme brulee.
The good thing about creme brulee is that it is mostly eggs, perfect for a girl who doesn't really like to eat eggs but has
three pet chickens.
This recipe is easy because it only requires four ingredients:
6 egg yokes
1 1/2 cups chilled whipping creme
6 Tbsp white sugar
4 Tbsp dark brown sugar.
First, separate the yolks from the eggs whites.
Note from my dad: always use a separate bowl, nothing ruins creme brulee like egg shells
Whisk the yolks together and add sugar and whipping cream.
Lightly butter your ramekins and pour the batter evenly into each
Carefully put each into a oven safe dish (I didn't have anything to fit all four so I used two) and set them in the oven preheated to 375 degrees. Using a pitcher of warm water, fill the dish to half-way up the sides of your creme brulee dishes. This will ensure your it cooks evenly.
Bake for 45 minutes or until you can see the custard part of your creme brulee is set. (It starts to change from looking like water to pudding)
Once these come out of the oven let them cook completely (this will take something like 20 minutes). Cover them with plastic wrap and put them in the fridge for a few hours. (or longer, we left them overnight) When the custard part of your dessert is cool it is time to add the topping. This recipe uses brown sugar instead of fancy, creme brulee sugar, one of the reasons I like it.
To make to brown sugar bake better for topping put it in the over for 20 minutes or so on a low temperature to dry the moisture out. Once it is dry put the sugar in a plastic bag and roll it with a rolling pin a few times to crush up any lumps and give it an even topping mixture. Lastly, sprinkle it evenly over the creme brulee.
Finally you are ready to broil your final product. I always thought of creme brulee as being cooked with a blow torch but I found out this recipe tells you to put your dessert in the oven, under the broiler to get a more even top.
When you are broiling your creme brulee make sure you don't leave the oven and keep turning the ramekins to get an even crust. it will only take 2 or 3 minutes, don't leave it unattended! (A quick tip, don't do this step more than an hour before you are ready to eat, the sugar will start to get soggy)
Once it fully cooked (the sugar will melt as you watch), take it out and put it back in the fridge to cool back down. Once it is chilled you can eat it!
The only thing you need to keep in mind before you make this is, start a few hours before you want to eat, leave enough time for the custard to bake then chill, then chill again. But overall, these recipe is so easy you can not mess it up, I promise! And oh, so delicious, I may have eaten this one before letting it cool off from the broiler. maybe.
