The Creme Brulee

Creme Brûlée is easy to make, delicious to eat and beautiful to serve.  It’s one of those desserts that makes people feel special when you serve it and can be done ahead of time.  I did this last week when I taught the dessert class. The girls loved how easy it was and I am hopeful that they will make it again at their houses.  

Adapted from the food network

1 quart of heavy cream

1 ½ teaspoon of vanilla extract

½ cup sugar plus extra for topping

6 egg yolks

2 cups of hot water

1 1/2 teaspoons of vanilla extract

Preheat oven to 325.

Place cream in saucepan and simmer till tiny bubbles appear around edge.  While cream is heating place egg yolks in bowl, add sugar and whisk till pale in color and sugar has been incorporated.  (The mixture will become thick). Slowly add heated cream to sugar mixture whisking to prevent the yolks from curdling. Add in vanilla extract and whisk to incorporate. When all is added, pour into 4 - 6oz ramekins and place in a large baking dish.  Place baking pan in oven and pour hot water into baking pan about half way up the ramekins. Bake for 40-45 minutes till Creme Brûlée starts to set up. Refrigerate until ready to serve. When ready sprinkle @ 2-3 teaspoon of sugar on top and either caramelize with a kitchen torch or place under broiler and watch carefully.

Let harden and enjoy 😉