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

1. French for "burnt cream"
2. First appeared in French cookbooks in 1691
3. Introduced to Trinity College in 1879

Recipe

This recipe will make 4 small creme brulee

• 1 cup heavy cream
• 2 jumbo egg yolks
• 2 tablespoons sugar
• 1/3 cup sugar (for caramelizing)
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 300 degrees.
2. Prepare some boiling water for adding to baking dish
3. 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.
4. In a separate bowl, beat egg yolks and vanilla until smooth.
5. Pour hot cream mixture into egg yolks, a little bit at a time.
6. Beat continuously until blended.
7. Divide among 4 – 4 oz. ramekins.
8. Place ramekins in a baking dish, add boiling water to halfway up the sides of the ramekins.
9. Place on middle shelf in the oven.
10. Cover pan loosely with aluminum foil.
11. Bake until custard is firm. (approximately 25 minutes)
12. Remove from oven and chill for 2 to 3 hours.
13. Sprinkle sugar over top of cooled custards.
14. Using a small hand torch lightly burn the sugar until it melts and becomes golden brown and bubbly.
15. Serve with right away or, refrigerate for later.

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