Monday, September 6, 2010

Creme Brulee

In preparation for a 50th birthday dinner I have been testing Creme Brulee recipes.  I've made Creme Brulee before, but it's been so long that I figured it would be good to do a few test runs.  T was excited at the prospect of having to buy a torch to use-- power tools in the kitchen--that's HOT ;)

I have several recipes to test, orange flavored, chocolate, and traditional with vanilla bean - amongst others.  This weekend I decided to try the traditional version.  The most difficult part is to properly temper the eggs with the cream to prevent from scrambling the eggs.  Standing in my kitchen I thought of my teenage years when I decided to make Tapioca pudding and I made scrambled egg tapioca.  Not very good if you were wondering.  Luckily, that was many years ago and I've grown to be much more patient.

I did a bit of research to find a good torch.  I suggest going to a hardware store or even Home Depot to find an inexpensive torch.  Of course, you can always go to World Market to find one.  Or you can find one using our online store.

The basic recipe is simple.  Here is what you will need:


  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a heavy saucepan set over medium-high heat and bring to a boil. Remove from the heat, and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.

Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Find a large pan that will fit the ramekins.  I had to do a few test runs to find a pan large enough

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving

The sugar is very easy to melt - I even let T give it a try

If you need some assistance find the tools or ingredients for this recipe, please see the store below:


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