Creme Brulee
Creme Brulee is a French dessert
consisting of a vanilla flavored custard base topped with a layer of caramelized sugar, created by heating the sugar with a blowtorch or sprinkled with brandy or liqueur and set on fire long enough to produce a caramel topping.
Fast Facts
- French for "burnt cream"
- First appeared in French cookbooks in 1691
- Introduced to Trinity College in 1879
Recipe
This recipe will make 4 small creme brulee
Directions
- Preheat oven to 300 degrees.
- Prepare some boiling water for adding to baking dish
- Add cream and 2 tablespoons sugar to a sauce pan, stirring until small bubbles appear around edges of pan. Usually takes about 5–6 minutes. Then set to the side.
- In a separate bowl, beat egg yolks and vanilla until smooth.
- Pour hot cream mixture into egg yolks, a little bit at a time.
- Beat continuously until blended.
- Divide among 4 – 4 oz. ramekins.
- Place ramekins in a baking dish, add boiling water to halfway up the sides of the ramekins.
- Place on middle shelf in the oven.
- Cover pan loosely with aluminum foil.
- Bake until custard is firm. (approximately 25 minutes)
- Remove from oven and chill for 2 to 3 hours.
- Sprinkle sugar over top of cooled custards.
- Using a small hand torch lightly burn the sugar until it melts and becomes golden brown and bubbly.
- Serve with right away or, refrigerate for later.
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