Friday, December 16, 2011

Creme Brulee

I still have mint growing in a pot!
I usually only make this once a year because it is TOO GOOD!  The recipe is from Tyler Florence & it is simply divine. Even though it is rich & sinful,  you can make small servings & still get the pleasure of enjoying it! If you've never made creme brulee, it is really quite easy.   I hope you try this (my adapations are in red) fabulous recipe!!

Ingredients                                          

  • 9 egg yolks
  • 3/4 cup superfine white sugar (I use regular sugar)
  • 1 quart heavy cream
  • 1 vanilla bean (I have also substituted a tablespoon of vanilla )

Directions

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into  ramekins, about 3/4 full. (Somehow, Tyler Florence uses 6 ramekins, but ( I get 10-11 servings from this recipe & some of my ramekins are bigger than 6 ounces!).  Place ramekins in a roasting pan and fill pan with enough (hot) water to come halfway up the sides of the ramekins. Bake until the creme brulee is set,  but still a little wiggly in the center,  about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours (I even make them a day ahead & chill in the fridge.)  Sprinkle 1 tablespoon of sugar on top of each chilled custard (brown sugar is yummy, too!)  Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust.  Garnish with fresh fruit &  a sprig of mint , if desired.   Serve at once.
Torching the sugar

NOTE:  You also can put the sugared creme brulees  under the broiler & watch very carefully!!

I am sharing this with these wonderful blog parties:
Tea Party Tuesday
Mrs. Fox's Sweets Party
Full Plate Thursday
Foodie Friday
Sweets for Saturday

9 comments:

  1. Looks absolutely yummy. I love Creme Brulee.
    The little kitchen torch works wonders too.
    Merry Christmas!

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  2. Yummily lip-smacking!!Lovely Creme Brulee you have here and you know what?!!?I just love the part when the torch works on the white sugar and turns into a tangled amber mesh of burnt sugar!!Fantastic presentation - mind passing me a spoon please?;)

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  3. oh yum. I think I need a kitchen torch in my stocking this year! :)

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  4. my hubby and I both share a love for this dessert...we always share one on date night out to eat :)

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  5. I have a son in law that loves this so much. I've never been brave enuf to make it, tho. Maybe after Christmas....:))

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  6. This is my all time favourite!! Thank you for sharing this recipe!! Happy Tea Tuesday, xo HHL

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  7. I adore creme brulee, and this looks so silky and amazing!

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  8. Oh my Kitty,
    Creme Brulee is one of my all time favorites, this looks delicious! Thank you so much for sharing with Full Plate Thursday. We are wishing you and your family a very Merry Christmas!
    Come Back Soon,
    Miz Helen

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  9. This is one wonderful recipe! Worth the splurge.
    Have a Happy New Year.

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