Creme Brulee is one of those decadent desserts that typically you only have every once in a while. This is true for our family as well so when I pulled together the Mother’s Day menu ideas and one option had this for dessert, my family jumped at this one as they really wanted to have this dessert. Creme Brulee can be a little tricky. You want it to be set but not too firm or overdone. You also have to be careful when cooking the egg mixture to ensure you don’t end up with scrambled eggs. We have had good success with this recipe and hope that you will as well. This recipe is inspired by Walt Disney World Epcot Les Halles Boulangerie-Patisserie, an amazing quick service location that we visit multiple times on each trip, their menu is to die for.
After cooking the Creme Brulee and allowing it to cool for several hours, sprinkle granulated sugar on top evenly and then use a kitchen torch to brown the sugar turning it to crystallized sugar. This is my favorite part. I really like to have a good “brulee” to “creme” ratio so we use very shallow dishes. Others prefer to have a lot more of the creme and if that is your preference I would recommend using taller dishes.
- 2 cups heavy cream
- 3 egg yolks
- ¼ cup plus 4 tbsp granulated sugar (for top)
- 1 tsp vanilla extract
- pinch of salt
- Preheat oven to 300 degrees F.
- In a saucepan over medium heat, combine cream, ¼ cup sugar and salt and cook, stirring occasionally, until steam rises, approximately 4-5 minutes. The mixture should be hot but not boiling.
- In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks a little at a time, stirring constantly, until blended.
- Divide mixture between four 6 oz. ramekins.
- Place ramekins in a baking pan and add boiling water to fill pan halfway up the sides of the ramekins.
- Cover loosely with foil, and bake until custard is just set, 25 to 30 minutes.
- Chill 2-3 hours. Can be made the night before.
- Sprinkle 1 tbsp sugar evenly over each custard. With a kitchen torch, move the flame continuously in a small circular motion just above the surface until the sugar is evenly melted, bubbly and browned.
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