Okay, so I finally did something I’ve wanted to do for a very long time, and guess what? It was really easy! I can’t believe I waited so long to make creme brulee…Seriously, I’ve been staring wistfully at my little kitchen torch for years, trying to get up enough courage to try it out. I don’t know why I thought it would be so difficult, probably because creme brulee is so good I figured it must be hard to make. WRONG. It’s not, and here’s how you do it:
4 egg yolks
1 teaspoon pure vanilla extract
3 tablespoons sugar
2 cups heavy cream
extra sugar for sprinkling
Preheat oven to 350. Beat egg yolks until thickened slightly. Gradually beat in sugar. Heat the cream and vanilla until just about to boil, but remove from heat before boiling. Slowly whisk the cream into the egg mixture. Divide the mixture into four ramekins and place in a baking dish. Fill the dish with water about halfway up the sides of the ramekins. Be careful not to get any water into the egg mixture. Bake for 45 minutes or until firm.
Allow to cool and chill for a couple of hours. (You can eat them warm if you can’t wait…just saying.) When ready to serve, sprinkle sugar on the tops and caramelize with kitchen torch. (This can be a little tricky, but don’t worry…it will be good! Just get the sugar melted and browned and don’t worry if some patches are a bit darker than others.)