Tuesday, November 2, 2010


A week or so ago, Benjamin had to work the weekend plus throughout the night, with a couple hours break in-between, so while he was at home trying to catch some quick winks before he started his next shift, I wanted to make him something special. 
I have only made Creme Brulee homemade once before and it turned out really yummy. 
I only had a cup of heavy whipping cream so I decided to just cut the recipe in half. I had set my heart on surprising him with it so I gave it a go and I think he was pretty delighted! It came out just right. I barely had enough time for it to set in the fridge and wished so bad that I could have baked the pretty sugar on top before he had to go. It still looked delicious. 
 I told him to save me a bite, so I knew if it was good or not :P 

I cut this recipe in half when I used it, but here is the full recipe.

8 egg yolks (I used four)
1/3 cup granulated white sugar (I halfed that as well)
2 Cups of heavy cream (I used one cup)
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar for caramelizing

Preheat oven 300 degrees.

In a large bowl whisk together the egg yolks and sugar. Add cream and vanilla and continue to whisk until well blended.
Strain into a bowl, skimming off any foam or bubbles.
Dived mixture among six ramekins.
Prepare an oven-going water bath by placing a paper towel in the bottom of a pan. The towel keeps the ramekins from sliding.
Put the pan on the center rack of the oven, then carefully fill the pan with warm water until the level reaches halfway up the sides of the ramekins. (I forgot to do that. I poured the water before I put it in the oven, woops! I didn't burn myself :P)
Close the door and begin timing. Bake until set around the edge but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove the ramekins from the water bath and chill for at least 2 hours

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Carmelize the sugar with a small hand-held torch or place the ramekins under the broiler until the sugar melts. 

He did save me a bite and it was pretty nice ;) 
Next time I will have all the ingredients so I can make enough for me too ;D


Kirsteen said...

Mmmm, these look delicious. I've never made Creme Brulee before because I thought you had to make a custard first, so was a bit scared of it!

This doesn't look too hard though, so I might give it a go. My husband loves Creme Brulee!

What a Wonderful World said...

Mmmm Elizabeth! I love crim brule. Yours look delicious and it was so sweet of you to do this for your honey while he rested.

Love you,

Pam said...

ooooh, that looks scrumscious. I just had creme brule
when I was visiting Grandma. It had the carmelized sugar like you said.. it was great... very rich. I agree with Kirsteen, you make it look easy. Also, ditto what Jodi said.

I'm sitting here listening to the elections, So happy about the results... wish we could have had the Senate, but at least we have made some great headway.
Love you so much sweetie,