creme brulee

Creme Brulee is a dessert with a creamy custard base topped with a layer of hardened caramelized sugar. Exquisitely rich and elegant dessert that you can easily make at home. A perfect make-ahead treat for parties, simple celebration or just to make your own dessert.
What you need are just 4 ingredients. Egg yolks, sugar, heavy cream and vanilla extract. Tools? Ramekins and a kitchen torch which I highly suggest to use. But I have suggestions for you if a blow torch is not available. 

Food torch doesn't cost too much. It's great and fun to have when making Creme Brulee. But, you can use your oven's broiler setting to caramelize the top of your custard. Set your oven to broil and place your ramekin on your oven's top rack. Put it to your oven's broiler flame as close as possible. Just make sure to keep a really close eye on it to avoid burning it. Because it can go terribly wrong if you don't. 

blow torch

Another tip from Food Network, choose a metal spoon that you don't love so much and place it over a high flame on the stove. Let the bowl of the spoon get hot enough that it looks red. Remove the spoon from the stove (the handle shouldn't be hot because flatware doesn't conduct heat) and burn the top of the Creme Brulee with it. 

If you will ask me about my experience when caramelizing the sugar, I highly suggest to invest on a torch. Super easy to use and you'll have a perfect Creme Brulee every time. You will have control over the flame unlike using a stove's broiler and the change burning it is high. If you would like to try the kitchen TORCH I used, click here.

creme brulee recipe

Ingredients:

• 5 egg yolks, room temperature
• 1/4 cup sugar
• 1 1/4 cups whipping cream, room temperature
• 2 tsp vanilla extract
• extra sugar for topping

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Note: I suggest to save the egg whites and make Sylvannas. I promise you will love it. ​

video

Procedure:

• Preheat oven to 300 F. 
• Separate egg yolks from whites.
• In a large mixing bowl, beat together egg yolks with the sugar until mixture is a pale yellow.
• Add whipping cream and vanilla. Beat on low until well blended.
• Strain the mixture to get rid of bubbles.
• Pour the mixture through a strainer into your ramekins to get rid of any leftover bubbles. Pour up to  a 1/4 inch from top of ramekin.
• Place the filled ramekins into a large pan and fill the pan with hot water about halfway up the sides of ramekins.
• Bake until set about 55-60 minutes depending on the size of ramekins. The ramekins I used were 4 inches x 2 1/4. It is small but tall. 
• Remove pan from oven and leave in the water bath until cooled.
• Remove ramekins from water bath, wipe water off and place in refrigerator to chill at least 2 hours.
• Prior to serving, remove from refrigerator and sprinkle about 2 tsp sugar over each custard top. (Make a nice even layer). Melt the sugar using a torch until a burnt caramel is made.

Note: Read my blog above and check out my suggestions on what to use if a torch is not available.
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PRINTABLE RECIPE

Creme Brulee by PinoyCookingRecipes