Did you read today’s Taste Test recipe and tense up a little bit? I wonder why it’s made out to be such a difficult dessert to try, maybe it’s the fancy top hat above the ‘u’ that makes it seem way to fancy to try? Let me tell you, I’d rather make Creme Brûlée any day over that damn bread that gave me bruises!
I got this recipe from my Dad (aka Poppy). He made it on Paint maybe a decade ago and emailed it to me. I kid you not, he made it for me on Paint and it is carefully preserved in my cooking binder between two plastic sheets.
But first, let’s recap in case you don’t know my rules…
I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.
You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.
4 Tablespoons granulated sugar
2 1/2 cups heavy cream
6 egg yolks
1/2 teaspoon vanilla extract
What you need:
Mixing bowl, wire whip, ramekins, pyrex oven pan, heavy bottom saucepan, thermometer, torch spark, and wire sift.
- Gather supplies/ingredients. Get some water boiling and heat oven to 350 degrees.
- Heat 2 1/2 cups heavy cream in a heavy bottom saucepan until it reaches 175 – 180 degrees and remove from heat.
- Meanwhile place 6 egg yolks, 4 Tablespoons sugar, and 1/2 teaspoon vanilla in mixing bowl and whisk until frothy.
- Remove 1/4 cup of the hot heavy cream and slowly pour into egg mix while whipping vigorously to temper egg mix. Repeat with another 1/4 cup.
- Slowly pour entire tempered egg mix into heavy cream while whipping with might. Scrape bowl well with rubber spatula.
- The mixture will be frothy on top. Use a skimmer to remove the froth. Be sure to let liquids pass through simmer back into mix before dumping froth. Repeat until very little froth is left.
- Place 4 ramekins into your baking pan and fill pan with water until the water reaches halfway up ramekins. Pour approximately 2/3 cup of mix into each ramekin.
- Bake in over for 20 – 25 minutes. When sides are firm but the center is slightly jiggly the custard is done. Remove from oven and leave in water pan for 10 minutes. Place in fridge and chill for about 4 hours.
- Sprinkle 2 teaspoon of sugar over top of the Brulee and lightly shake the ramekin back and forth to get an even coat.
- Brown sugar with a torch. The tip of the flame that is yellow is the hottest part. Sugar should meet flame at top of the yellow tip. Use a right to left back and forth motion starting at the top and work your way down as sugar carmelizes.
- Note: I like to serve it with a whipped cream rose and strawberry fan on the side or on a plate with a spoon. You can also serve whipped cream on top of Brulee wit
- h a sprinkle of raspberries, too.
- Do not dump all of the hot heavy cream into the egg mixture, it will curdle the eggs. You need to have patience and not rush the tempering.
- If you don’t have a small wire sift to skim the top, use a spoon and carefully de-froth the top.
- The boiling water is for the water surrounding the ramekins before it enters the oven. I think the boiling water help keep it at an even temp. in the oven and it takes longer to bake if you don’t use heated water, don’t quote me but that sounds right.
Would I Make It Again?
Hell yes. It’s easier than it looks (and sounds). I remember being so nervous I was going to fuck up the tempering I was SUPER and ridiculously slow at it. I never thought the mixtures would ever be melded as one…so find a happy medium, you don’t have to be a psycho like I was the first go around and you can’t dump half or all of it in one or two shots.
Have you ever tried to make Creme Brûlée? How’d it turn out? Tell me in the comments.
Come be my friend on Instagram. I’m hilarious.
This is my Dad’s recipe that he wrote up on Paint for me some 10 years ago. I have no idea where it came from or if it has his own tweaks.