Sunday, May 9, 2010

Creme Brulee


Creme Brulee has long been a favorite dessert in our house, and one that I have had the most success in making.  I don't often make desserts and it's been kind of a long lost friend of ours for some time now.  It was time to have a reunion.  We ordered it one night out at dinner and my kids were gaga over it.  I love it because it is not too sweet, but sweet enough to satisfy that craving for a little something after dinner.

I've had this recipe so long, I'm not sure from where it originated.  I had written it down in our "Guest Book" from our wedding, along with several other recipes I had started my married life with.  In it are also what must have been my first Thanksgiving dinner recipes, cheeses that we liked and affordable wines we loved.  

Makes 12 servings:
4 Cups Heavy Whipping Cream
1/2 Tbsp Vanilla
8 Egg Yolks
4 1/2 Tbsp Sugar
4 Tbsp Brown Sugar

Heat oven to 300f.  Heat cream with vanilla.  Don't boil.  Beat egg yolks with sugars, add in hot cream, a little at a time so you don't cook the eggs.  Set dishes in shallow pans of warm water.  Bake 30-45 minutes.  Let cool, then chill for at least 4 hours.  To serve, sprinkle tops with sugar and brown.  My preferred method is with the flame torch.  Dispense with those cute little chef torches, and go straight to an industrial one like Bernzomatic self-igniting torch.  It's cheaper and works faster.  And, if you need to solder something in your house, you've got a tool for that too.

I think I'd forgotten just how good this creme brulee is.  Outrageously rich and creamy, crunchy sugar on top.  A test for the ol' heart muscle.

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