Creme Brulee

Categories: Food | Dessert
    • French for "burnt cream"
    • First appeared in French cookbooks in 1691
    • Introduced to Trinity College in 1879

  • 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.

  • Recipe

    This recipe will make 4 small creme brulee

  • 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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