Sunday, November 13, 2011

Creme Brulee

The past few months I feel like all I've been doing is working, working, working. Which means that dinner in our home has been very basic. Not that basic meals are a bad thing, it's just that I found myself making the same things each week.

This weekend I was thinking about it, and I really feel like my husband and son haven't had anything special in a long time. So I decided to hold off on my original recipe for the What's Baking Challenge, and I was determined to make them something new. The plan was to make something healthy and that was a little more time consuming, and was a recipe that I knew I could not make on a weekend after working a 10hr day.

Therefore, Saturday night I made a beautiful piece of grilled salmon, with a side broccoli risotto, and for dessert you guessed it I made CREME BRULEE for the first time.

And if you haven't guessed was delicious!!! The Brulees had a perfect smooth creamy texture and a nice crisp sugar topping. Both my son and Husband were very pleased and since my husband has asked when I was going to make it again. Therefore I plan on making it for Thanksgiving this year.

I hope you all enjoy it as much as we did and like always...Happy Baking!

Recipe source:


6 egg yolks
6 tablespoons white sugar, divided
1 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar


Preheat oven to 300 degrees F

Beat egg yolks, 4 tablespoons sugar and vanilla in a mixer until thick and creamy.

In a saucepan heat cream over low heat until it almost comes to boil.

Remove the cream from heat immediately.

Take a cup of the cram and stir into the egg yolk mixture; to make sure that it tempered before adding it to the reminder of the cream, stir until combined.

Pour cream mixture into the top of a double boiler.

Stir over simmering water until mixture lightly coats the back of a spoon; this will take about 3 minutes.

Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature.

Refrigerate for at least 1 hour, or overnight.

Before serving Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar.

Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes, make sure to keep a watchful eye so doesn't burn.

Remove from heat and allow to cool. Refrigerate until custard is set again.

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