So you want to impress your dinner guests? Well many people seem to think that crème brulée is complicated to make but in reality? 4 ingredients and super simple. Pedro is a bit of a maniac… he was given a crème brulée torch and wouldn’t let me use it! TGIAC enjoyed making these bad boys… and we enjoyed eating them even better! Happy Eating!
- 4 cups of Heavy Cream;
- 6 egg Yolks;
- 1/2 cup vanilla sugar;
- 1/3 cup soft light brown sugar;
- 6 1/2 cup ramekins.
- Preheat the oven to 300 degrees F. Place six ramekins in a roasting pan or large ovenproof dish and set aside while you prepare the vanilla custard;
- Heat the heavy cream in a heavy pan over gentle heat until it is very hot, but not boiling;
- In a Bowl, whisk the egg yolks and vanilla sugar until well blended;
- Whisk in the hot cream and strain into a large pitcher;
- Divide the custard equally among the ramekins;
- Pour enough boiling water into the roasting pan to come about halfway up the sides of the ramekins;
- Cover the pan with foil and bake for about 30 minutes, until the custards are just set. (Push the point of a knife into the centre of one; if it comes out clean the custards are cooked.);
- Remove the ramekins from the pan, leave to cool, then chill;
- Preheat the broiler. Sprinkle the brown sugar evenly over the surface of the custards and broil for 30 – 60 seconds, until the sugar melts and caramelizes, taking care not to let it burn. Place in the refrigerator to chill and set the crust.
- Since Pedro owns a crème brulée torch, we skipped step #9 and used the torch instead of the broiler.
- These desserts are best done a day in advance and chilled so that the custards will be cold and firm.
- This recipe is from The Cook’s Encyclopedia of Four Ingredient Cooking
The four ingredients and Pedro’s torch
Heat the heavy cream…pay attention not to let it overflow…JOHN!!
Vanilla sugar…we bought it in packs. But you can find out how to make it yourself if you have the time.
Separate the yolks from the whites. We did it using our hands.
You can do this by hand, but if you have access to a mixer…use it! Mix in the yolks with the sugar until well blended.
Once the heavy cream has bubbled…
…add it to the mixer…we have previously stated that we are not pros…if you’ve got a good eye…these pictures will attest to it!
Strain the mixture into a pitcher
Pour boiling water (we used an electric kettle) about half way up the ramekins
Divide the custard evenly among the 6 ramekins.
Cover with aluminum foil and put in oven
Custards are ready when knife comes out clean. Remove ramekins from boiling water and allow to cool. Then chill.
Sprinkle light brown sugar evenly to coat the custard.
If you want to be really fancy, you can do this right before you serve your guests. Otherwise, just do it and return to fridge to cool
And voilà! Crème brulée!
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!