Simple Creme Brulee

When it comes to my favorite desserts (and trust me, there are many)…creme brulee is definitely at the top of the list. For being so “plain” and simple, it is still one of my all-time favorites. I just love the crunch of the caramelized sugar on top as your spoon cuts through and into the perfectly smooth custard below. The creamy texture and vanilla flavor with the combination of fresh berries is perfect – wow I am craving it right now! Well, needless to say, I have always wanted to try making it but there were too many obstacles…it seemed complicated, no torch, etc. BUT, I recently overcame these barriers, bought a torch and made it for the first time. It was so easy! and just as good as I hoped.

The recipe is simple (see below) – the most work is the water bath (not “work” just making sure you do it right) and the torching. We tried raw sugar, brown sugar and white sugar and decided that white sugar was the best bet. It got the hardest on top without being grainy or thick. The torch itself was $19.99 at Bed Bath and Beyond – it was the bottom of the line in terms of quality (I looked at Williams-Sonoma too and theirs were more, which I may invest in later) but for now the cheap one was fine…and came with four small dishes to bake the creme brulee in. We made enough for 12, and a few extras for a “sample” to test the different sugars on top the night before we actually served it. I think it was a bit much torching them for that many people all at one time, while we were still cooking dinner too, but it is definitely a great dessert to make in advance and can be (or even should be) refrigerated overnight.

Now that I have the basic version under my belt I’d love to try other variations too – let me know if you’ve ever had a special flavored one that was good!

Creme Brulee (serves 4)
recipe from Joy of Cooking

• 2 cups heavy cream
• 8 egg yolks
• 1/2 cup sugar
• 3/4 tsp. vanilla

1. Heat cream almost to a simmer.

2. Stir egg yolks and sugar with a wooden spoon in a medium bowl just until blended

3. Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or large measure with a pouring tip. Stir in vanilla.

4. Pour into four 6-ounce or six 4-ounce custard cups or ramekins and place in a water bath (see below).

Set the pan in the oven and bake at 325 until the custards are set but still slightly quivery in the center when the cups are gently shaken, 30-35 minutes (NOTE: we only did about 25 minutes). Remove the cups from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to two days. Shortly before serving, cover each cup with a light layer of sugar and carmelize with a butane torch.  FYI, we tested white, brown and raw sugar and found white was the best – it got the hardest on top. I have read several differing opinions on this but that was just my experience this time around.

Water bath instructions:
Choose a pan that is big enough to comfortably fit all of the cups/ramekins without them touching each other or the pan sides. Place a dishtowel in the bottom of the pan and arrange the cups on top of the towel. Pour scalding hot tap water into the pan until it comes half/two thirds of the way up the custard dishes. It is easier if you place the pan partially in the oven on the rack and then pour the water so that it isn’t too heavy.