"Writing is not necessarily something to be ashamed of. but do it in private
and wash your hands afterwards." --Robert Heinlein.

We've moved!

For the next two years (Summer 2014-Summer 2016) I'll be blogging our family's adventures in China at www.chinesemileposts.wordpress.com

Monday, September 21, 2009

Creme Brulee

For Bake and Blog Contest Winner: Mormon Scientist

Creme Brulee (original recipe from here)
I thirded the recipe and made 4 small creme brulees rather than 8 medium-ish ones.

The ingredients

1 1/3 cups heavy whipping cream
3 egg yolks
1/4 cups sugar
1/3 tsp vanilla
4-8 tsp brown sugar

I used Pampered Chef Prep Bowl Set bowls. You should use ramekins since every recipe I read called for ramekins.

Preheat oven to 325 degrees. Combine the cream, egg yolks and white sugar in a saucepan over medium heat. Stir.
I started with a whisk, but when I poured it into the little dishes, a lot was clumped into the edge of the pan, so I would suggest a spatula that can handle high heat.

When it reaches 160 degrees (I used a candy thermometer that I got awhile ago at Walmart for under $5) or is thick enough to coat the back of a metal spoon, remove from heat and add vanilla.

Transfer to your bowls/ramekins. Ramekins are shallower than my bowls, so, I only filled these 8 oz. bowls about half full. Place the little bowls in a 9x13 casserole dish, then fill the casserole dish with 1 inch of boiling water. Bake for 25-30 minutes or until centers are set (mixture will still jiggle).

Remove from water bath and cool for 10 minutes before covering and refrigerating for at least 4 hours.

Remove from fridge. Sprinkle 1-2 tsp on top of each cup.

Place on pan in broiler for 2-4 minutes, just until brown sugar on top is carmelized.

Remove from broiler and cool slightly before returning to the fridge for 1-2 hours.
If you were to use a torch rather than a broiler, you could probably eat it at this point. But when the entire thing is heated, the cream part became runny.

Ta da!

The kids loved poking their spoon through the hard, sugar layer, but didn't care much for the creme brulee.
Jed and I have never actually had creme brulee before, it's not really our kind of dessert. So, we're probably not the best judges. It tasted yummy, but I don't know that I'm going to make this again, or order it at a restaurant in the future. Although, maybe I will order it at a restaurant so I can compare it to this one I made.

Fun fact:
Creme Brulee is a cousin to Flan, also known as Creme Caramel.

A friend told me to make a regular instant vanilla pudding recipe, and add extra vanilla, vanilla bean seeds, or use scraped vanilla pods. Cover it with brown sugar and torch the sugar.

Recipes I looked at:
This recipe/site was helpful.
As was this one.


wendys said...

It looks good, but I've never tasted it!

Matt said...

Looks pretty good! I am impressed. You definitely should try it in a restaurant... it may change your life forever. Maybe I can convince my wife to let me buy a set of ramekins now.

Hazey Bell said...

Oooooh I love creme caramel, they are yummy! but i dont know if i have the ability to cook something like this

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