Sunday, November 8, 2009

Basic and Oh So Yummy Creme Brulee


I have used this recipe TONS, it is from Southern Living magazine and have lots of variations (chocolate, berry, coffee,almond, orange, peppermint,and on and on)but they all start with the basic recipe. Gather what you will need: 2 cups whipping cream, 5 egg yolks, 1/2 cup sugar, 1 tablespoon vanilla extract, and a little extra sugar to sprinkle on top before serving (and torching), 6 (5x1 inch) round ramekins, and a baking pan or jellyroll pan. The Southern Living recipe calls for brown sugar on top of creme brulee before torching, but the white sugar works so much better. I've tried it both ways several times and the white sugar is the best. Preheat oven to 275 degrees.

Combine whipping cream, sugar, vanilla, and yolks into a bowl and stir with a wire whisk until sugar dissolves and mixture is smooth.


Fill each ramekin (not to the top, but close) use a ladle it's easier. Place all six on a baking pan or jellyroll pan.

You have to bake in a water bath, once all 6 ramekins are placed on a baking pan put in the oven, then pour the water into the pan. This is the only way to do it, do not try to fill and carry to the oven, that is a disaster! Pour in water about a 1/2 inch up ramekins. Bake for an hour. Take out of oven and cool on a wire rack or in the pan. This should be made the day before you plan to serve them, or at least 8 hours.

When you are ready to serve the CremeBrulee sprinkle each ramekin with about one tablespoon of sugar and torch evenly. Serve

Picture not fabulous, but the creme brulee is so good!

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