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Bain Marie, burnt cream, Crème Brûlée, cuisine, custard, dessert, dessert recipe, food, french cuisine, french dessert, french food, recipe
I was extremely excited to get my baker’s torch yesterday! My mother and I bought each other one for our birthdays, which fell during the last week of August. I pulled it out in the car on the drive home from the store (DON’T PANIC! Hubster was driving) and began looking over the instruction manual and recipe booklet (and it wasn’t fueled up)!
As most of you know, I am not one for following other people’s recipes, however I figured I’d give it a go the first time I used my Baker’s Torch! Okay, okay, so I used to same ingredients and measurements, but I didn’t quite follow the directions exactly.
I don’t like the crème brûlée ramekins I keep finding at the stores, they are too deep and I prefer mine to be more shallow… In place I use small Pyrex bowls.
Crème Brûlée
Crème Brûlée Ingredients:
1 c. heavy cream, 2 Tbs. sugar, 1/3 c. sugar, 2 jumbo egg yolks, 1/2 tsp. vanilla extract
Crème Brûlée Directions:
Preheat oven to 300°F and prepare some boiling water. In a small saucepan over medium heat, combine cream and 2 Tbs. sugar. Cook, stirring occasionally until small bubbles form around edges of the pan (about 5 minutes). Set aside. In a bowl, beat egg yolks and vanilla until smooth. Slowly add cream mixture, beating continuously. Place four ramekins in a deep baking pan, split mixture between 4 ramekins. Pour boiling water in pan, until halfway up the ramekins (Bain Marie technique). Cover pan loosely with foil and carefully place on center rack of the oven. Bake until custard is set, about 25 minutes. Chill for about 3 hours. Sprinkle remaining sugar evenly over cooled custard. Using a Baker’s Torch, move the flame continuously over the surface of the ramekins, in a circular motion. Sugar should melt and become golden brown and bubbly. Serve immediately.
It was great using the Baker’s Torch opposed to the cheater’s broiler method. The kitchen smells like cotton candy as the sugar is melting.If you don’t have a torch, place ramekins of top rack and broil (with the door ajar) until sugar is caramelized.
Mmm… so good!
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