Creme Brulee, It’s a Guy Thing
Creme Brulee is deemed one of the top “guy” desserts of all time! Make one and see if he won’t follow you anywhere. I dare you!
If you are one of those people who love Creme Brulee, you are one of those people who LOVE Creme Brulee! My son, Dylan, is one of the LOVE Creme Brulee Groupies. He is in the category of LOVE LOVE LOVE Creme Brulee and President of the club. Around any holiday, I generally ask Dylan what he would like for dessert; he inevitably will choose Cheesecake or Creme Brulee.
I baked and chilled the custard a day before Easter. As soon as Dylan arrived to share dinner with us that Sunday, he checked the refrigerator to see if his beloved dessert was baked, chilled and ready for him to play with fire caramelizing the sugar top. Happy Camper was he!
Creme Brulee at Home
Yes, you can make this French Classic at home, and it’s not at all hard with the recipe I am sharing with today. You will, however, need added equipment, such as a blow torch. If you look closely, you will see I have a huge one, gifted to me by my hubby. The common kitchen doesn’t need one quite that big. You can find a smaller version kitchen blow torch at Bed, Bath and Beyond, Williams-Sonoma or Crate and Barrel.
“I think every woman should have a blowtorch.”
― Julia Child
Making Creme Brulee – One Step at a Time
Baking time will vary between 30 and 40 minutes, or until the custard is set when you gently shake the pan.
Remove the baked custard from the water bath and place on a rimmed baking sheet lined with paper towels keeping your bowls from sliding around. Let the custards cool completely to room temperature. Cover with plastic wrap and chill several hours or overnight.
Hint and Tip: When using plastic wrap to cover the baked desserts, it is best the plastic not set directly on the custard.
Dylan covered the top of the baked custards heavily with sugar and poured off the excess. He prepared the fruit garnish ready to place on top of the hot melted sugar, once he bruleed the creme. The torch was lit, and he begin to brown “Brulee” the sugar. Continue to turn the cup in circles to Brulee the entire top. As soon as the sugar is caramel brown, place fruit garnish on top. As the caramelized sugar begins to harden, the fruit will stick and stay in place. At that point, we could grab our spoons and begin to float with delight.
Immediately after the sugar becomes a golden caramel color, set in place the fruit garnish as the melted sugar will cool and harden quickly
Savoring the moment of delight!
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Creme Brulee Recipe
Delicious Creme Brulee with easy to follow photo tutorial for making this classic at home, a rich vanilla custard topped with a brittle caramelized sugar.
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup organic sugar, plus another 1/2 cup for Brulee finish
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon Maple Bourbon or Amaretto or Myers' Rum or Grand Marnier
- Preheat the oven to 300 degrees.
- With an electric mixer on low, fitted with the paddle attachment, mix egg, egg yolks and 1/2 cup of the sugar. Mix until combined.
- In a saucepan, scald the cream to the point of feeling hot without bringing it to a boil.
- Temper the eggs and cream. With the mixer continuously running on low, add 1 tablespoon hot cream, blend, add second tablespoon hot cream, blend. Repeat this process until the egg, and sugar mixture has warmed to your touch. At this time, with the mixer still running, add 1/3 cup hot cream, then add 1/2 cup hot cream. Continue until all hot cream is added. Add the vanilla and the alcohol. Blend all together. Bring a teapot full of water to a boil.
- Strain the custard mixture through a fine sieve into a pitcher. Place 5, 8-ounce ramekins in a deep baking pan, place on the oven rack and pour 3/4 cup custard mix into each ramekin. Pour the boiling water into the baking dish, up to 1/2 the outside of the ramekins.
- Push rack and pan into the oven and bake for 30 to 40 minutes or until the custard is set.
- Remove the entire pan from oven and place each ramekin on a paper towel lined baking dish and let cool completely to room temperature. Cover with plastic wrap and chill several hours or overnight.
This recipe makes 5-3/4 cup servings.
To serve: Cover each custard with sugar and pour off the excess. Heat (Brulee) the sugar with a kitchen torch until the sugar has turned a medium caramel color. Place prepared fruit on top while sugar is still hot. Let each Creme Brulee cool to room temperature once again, this will only take around 5 to 10 minutes.
Nutrition Facts for Creme Brulee