I LOVE creme brulee — actually, I love custard-type desserts. I don’t make them often, but dinner at a friend’s house called for a little yummo action.
I wanted to share this super easy recipe, because it’s not at all complicated, and many of them are. Vanilla beans – pish, posh — real vanilla (mine’s from Mexico) and some Grand Marnier and you’re good to go. I also have the little kitchen torch, but if nobody’s looking, just grab your grill lighter and it will work in a real pinch 🙂
Give it a try – you’ll be glad you did! Happy Friday Friends!
~Connie Kaye
Creme Brulee
1 extra-large egg (large eggs work fine)
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled (be careful that you don’t end up with scrambled eggs). With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into ramekins or small custard dishes until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken (they get kinda bubbly on top). Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Connie Kaye's Kitchen 