Creme Brulee – The Best Desert EVER!
So I am at it again in the kitchen with my cooking challenge.
Today I challenged myself to make 6 or so dishes with a St. Patty’s day theme. On one of my social media sites, I recently posted my thoughts on my recent sprained foot, not being able to do one of my loves, ballroom dancing and it bumming me out a bit. Sooooooo, this weekend in honor of the sort of Holiday, St. Patrick’s day I posed a cooking/baking challenge to myself.
Really I need the distraction and being in the kitchen creating things is very therapeutic for me. Although, it does not help in me staying off my foot much, I did forget about my foot for a long while until I put weight on it and then instant reminder that it was time to sit down. Sometimes, I’m just stubborn like that, Tara does what she wants regardless of should be done. I am not sure why I thought I needed to refer to myself in third person but there you have it.
Anyway, kitchen…dish #4 was crème brulee, one of my favorite dishes. I make it about once a year and mostly because although I love the butane burner, I am afraid of filling it!
The last time I used it, I had someone fill it for me, crazy right? Sad to say, I took it to the damn store to fill it.
Well, on my part I will say I had traumatic childhood experience of using gas and it flaring up and burning all the hair on my right arm and some of my eyebrows so the caution is just engrained in my head. Its the same thing with my gas grill, I usually have to invite someone over to do it the first time for me and then I can slowly get the nerve to try it myself.
Sad I know. One day I will get over it…its just not today. hehehe
I am not a huge mint fan so I did not want to use the mint flavor for the dessert so instead I decided to use part brulee sugar and green sprinkles. Not that creative but its got the green theme I was going for, sorta. :P
- 2 cups heavy cream
- 1 cup milk
- 1/2 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup granulated sugar plus 6 tablespoons
1. Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat.
2. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate.
3. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F.
4. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
5. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool.
6. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.
Tara Notes: Instead of vanilla beans you can use homemade extract like I do or vanilla bean paste sold at your favorite cooking store. I have also tried coffee, pumpkin and caramel flavors! I like my crème brulee super creamy and less flan-like. This recipe is more on the creamy side.