You know that feeling you get, when trying something new for the very first time, and it works exactly like it's supposed to?
That happened to me with creme brulee.
I was given a fantastic kitchen torch for Christmas and a set of creme brulee dishes.
I know; it was a subtle hint.
We served creme brulee at my old restaurant, so I've seen it prepped and baked a million times. But I've never actually tried to make it. It looks....complicated.
Complicated, with fire involved. Remember, I don't do well with fire.
Yes. It's fancy.
Yes. It takes a little time.
(not much though)
Yes. People will be in awe of your culinary skills.
Yes. Fire.
Creme Brulee
adapted slightly from Epicurious.com
makes about 6, depending on the size of your brulee cups
- 2 cups whipping cream
- 1/2 cup sugar
- 2 tablespoons chopped peeled fresh ginger
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
Preheat oven to 325 and set out your creme brulee fluted dishes. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
Bake custards for about 30 minutes, cool for another 30 minutes, then refrigerate until ready to serve.
Bake custards for about 30 minutes, cool for another 30 minutes, then refrigerate until ready to serve.
To make the brulee:
Sprinkle a fine layer of white sugar over the top of each custard. Using a kitchen torch (that you've read the directions on, and you are confident you can use properly), heat the sugar until it starts to melt and brown. Tilt the melted sugar in different directions to spread out the caramelizing, but careful not to burn the sugar. Allow to rest 1-2 minutes before serving so you get that satisfying "crack!"
