Creme Bruleé – A special dessert for special days

Making a special dessert for special occasions is a fun thing to do.  Whether that occasion is a birthday, anniversary or Valentine’s Day, I really like Creme Bruleé, and it is a lot easier to make than you think. I have the ramekins and the kitchen torch, but there are ways to work around those, so read on!  If you hate making from scratch, there are mixes available, but trust me, I’ve done both and this one from fresh ingredients is just so much better!  You can make these today to serve tomorrow, they are perfect for a make ahead dessert, just finish them off at the last moment.

Begin by splitting one vanilla bean, and scraping out the seeds to add to the cream.  You’ll add the bean itself too to steep the flavor out of it as well.

This egg separator works great for getting the 4 large egg yolks separated. Sometimes having just the right kitchen tool can save a lot of time and trouble. I’ve never broken a yolk with this neat little tool. Save the whites for another use, like meringue cookies or egg white omelets.

In a heavy-bottomed medium saucepan, heat 2 cups heavy cream with vanilla bean bits and the vanilla seeds over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Just scald the cream. Remove from heat and let steep for 15 minutes to extract the vanilla flavor from the bean. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve to remove any curdles that sometimes form if the cream gets too hot.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy.  It is going so fast here you cannot see it, but I have the whisk attachment on the mixer.

Gradually beat in 1/4 cup plus 1 tablespoon sugar.

Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended.

Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.  I pour the whole mixture back into the 2-cup measuring cup to make it easier to pour into the ramekins.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.   Just hot water from the tap is fine.

Bake for 35 to 40 minutes at 300 degrees (note 300 not 350) or until the mixture is set in the center (it should still wiggle when shaken). They will mostly be set, but not browned. Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Let creme bruleés stand at room temperature 20-40 minutes before serving.  You want them close to room temperature before doing the sugar burning.  I take mine out of the frig before I serve the meal, and let them sit out while we eat, and maybe a little longer.  Sprinkle the tops with white sugar, light brown sugar or flavored sugar.

Burn with a torch until the sugar melts.  If you don’t have a torch, place the ramekins under a broiler, and watch carefully!  It only takes a moment to get these done.

Ideally, they should have a light bubbling surface, evenly melted, to make that delightful crunchy crust.

Enjoy! You won’t believe how wonderfully creamy and delicious these are!

If you don’t have little individual ramekins, you can bake this all in one souffle dish, just be sure that the height of the custard is about one inch before baking. You will need to bake a bit longer if using one dish for the entire custard. Be sure to use the water bath too. This is a great reason to get a kitchen torch if you don’t already have one. You can use them for more than just Creme Bruleé. I have a small jar of flavored sugars to use too, but I really prefer the white or light brown sugar best.

Creme Bruleé

2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar or flavored sugars
Preheat oven to 300 degrees F. In a heavy-bottomed medium saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve. Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme bruleé stand at room temperature 20-40 minutes before serving.  Sprinkle the tops with sugar, light brown sugar or flavored sugar and burn with a torch until the sugar melts.  If you don’t have a torch, place the ramekins under a broiler, and watch carefully!  It only takes a moment to get these done.

Ready to try it?  Here’s a pdf for you – Creme Bruleé

Are you planning a special meal for Valentine’s on the day or maybe the weekend?