Crème brûlée is one of our favorite desserts to order when we go out to eat. Turns out crème brûlée is made of 3 basic ingredients and can easily be made at home. We found an easy recipe to follow adapted from Alton Brown. You will need to buy a blow torch and fuel for this recipe. We bought a GiBot blowtorch and Zippo butane fuel from Amazon. Here are the links: https://www.amazon.com/dp/B074C8PJSS?psc=1&ref=ppx_pop_dt_b_product_details https://www.amazon.com/dp/B071DFY6CW?psc=1&ref=ppx_pop_dt_b_product_details This dessert will surely impress your dinner guests especially when you whip out the blow torch for the brûléeing. This is one of those desserts that can be made the night before and you just have to brûlée when ready to eat.
1 quart heavy cream
6 large egg yolks
1/2 cup granulated sugar
1 teaspoon Vanilla or Almond Extract
Preheat oven to 325 degrees F.
Place heavy cream and vanilla extract in pot and bring to a boil.
Whisk together 1/2 cup of sugar with 6 egg yolks until well blended.
Once cream has come to a boil, remove from heat and let it cool for 1 minute. Then slowly pour the cream to the egg yolk/sugar mixture while whisking continuously.
Pour the liquid into 6 ramekins (7-8oz in size).
Place ramekins in large aluminum foil tray.
7. Pour hot water into tray until the water comes halfway up the sides of the ramekins.
8. Bake for 45 minutes at 325F.
9. Remove ramekins from tray and refrigerate for at least 2 hours before serving. They can stay in the refrigerator for up to 3 days.
10. When ready to serve, spread a thin layer of sugar on top.
11. Use a blow torch to melt the sugar until crispy and golden brown. Use circular motions for the torch and rotate the ramekin to avoid burning the sugar.
12. Top with your favorite berries and mint leaves
After making this recipe a few times, we've learned how to get the perfect outcome every time. First we would like to emphasize that the heavy cream must come to a boil before you add it to the yolk mixture. Otherwise the crème brûlée will not set and instead you will end up with a watery pudding. Another tip, do not put too much sugar on top. You may end up with a thick layer of hard sugar that you can't even bite into. Just a thin layer of caramelized sugar with a light crunch is the goal. Also you will need to make sure your ramekins are oven safe. You can't use just any porcelain bowl. The mint leaves are a must as it provides the perfect hint of freshness and the berries balance all the sweetness. The number of aprons we decided to give this recipe is...