Monday, December 31, 2012

Classic Creme Brulee

Classic Creme Brulee - ButterYum
In our family we have a traditional of celebrating birthdays with a special meal - the guest of honor picks all their favorite foods, including dessert.  Now that our oldest is engaged, I thought it was appropriate to include our future daughter in law in this tradition.  When asked, she didn't hesitate listing the items she wanted for her special dinner.  Pork Tenderloin Medallions with Black Cherry and Raspberry Reduction, dinner rolls, and her childhood favorite green bean casserole.  Oh, and for dessert - Creme Brulee.  I love Creme Brulee so I was happy she asked for it.  Yes, it's rich and super high in calories, but it's so delicious I don't mind splurging every now and then.  

Note:  If you're like me and prefer your creme brulee to have a crunchy caramelized top layer over a COLD creamy custard, be sure to use deep ramekins (shallow ramekins will allow the cold custard to get very warm during the torching process).



Classic Creme Brulee
makes six 8-ounce servings
Printable Recipe

4 cups heavy cream
1 vanilla bean, split (*or 1 teaspoon pure vanilla extract)
1/2 cup sugar
6 egg yolks
Turbinado Sugar

Preheat oven to 325F. In a medium sauce pan, heat the cream and vanilla bean* until the mix simmers.  Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes. *If using vanilla extract, whisk it into the egg and sugar mixture (don't heat it with the cream).

Place 8-ounce ramekins or custard dishes in a large baking dish lined with a towel. Pour boiling water into baking dish so the level of water reaches half way up the ramekins. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with an even layer of Turbinado sugar and use a kitchen torch to caramelize the sugar.  Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.

Note:  Pure vanilla extract may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.








19 comments:

  1. Lucky dil.

    I love those little hints you give us like using a deeper ramekin. Who knew?

    ReplyDelete
    Replies
    1. Oh good - thanks for letting me know. Sometimes I wonder if anyone actually reads my posts ;).

      Delete
  2. This is one of my all time favorite. Happy New Year to you and your family!

    ReplyDelete
    Replies
    1. And a very happy new year to you and yours!!

      Delete
  3. I read your posts. I even read the comments. :) I didn't know that about deeper ramekins, and appreciate the tip. I like creme brulee, but think it's kind of gross when not cold. Happy birthday to your daughter-in-law-to-be!

    ReplyDelete
    Replies
    1. Thanks Christiane - I read your posts too, but I admit to skimming down to the verdict when I'm pressed for time. I promise to read every word of your cookbook though ;).

      Delete
  4. Great post aside, you sound like you will be an awesome mother in law. Keep it up!

    ReplyDelete
  5. Great hints! We DO love creme brulee around here. I did make it once...years ago, for my MIL.

    ReplyDelete
  6. How welcoming for you to include your future daughter in law in the family traditions! She is a lucky girl and yep, I would have pick creme brulee as well!

    ReplyDelete
  7. Mmmmm...we love creme brulee at our house! My recipe just uses one more egg yolk...otherwise, just the same! Congrats to your son...and Happy New Year!!!

    ReplyDelete
  8. That's how I make mine too. Love it!
    There is barely anything better than a good Creme Brulee

    ReplyDelete
  9. One of the best desserts of all time! Looks so good!

    ReplyDelete
  10. This looks delicious! Can you be my mother-in-law? Lol...

    ReplyDelete
  11. Your crusty sugar looks perfect! Very nice indeed :) Should I let you know when my birthday is? I want you to be ready.

    ReplyDelete
  12. This is very interesting, You're a very professional blogger. I have joined your feed and stay up for in the hunt for extra of your fantastic post. Also, I've shared your
    site in my social networks
    Also visit my web blog ; How To Get Rid Of Stretch Marks Fast

    ReplyDelete
  13. YUM! A classic favorite. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  14. My its been ages since I've tasted this delightful dessert. Now got me craving for some. Love classics. :D Got my eye on your next posts.

    ReplyDelete

Thanks for visiting!