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Donatello loves crème brûlée and always orders it whenever it appears on a menu. For his birthday in December, I made individual crème brûlées for him (and the family); and of course, he got the biggest one. After dinner and gifts, I pulled the ramekins of crème brûlée out of the fridge and lit up our dad’s blowtorch. It took a few minutes to caramelize the sugar, but the resulting crust perfectly paired with the rich and creamy custard.
This is the first time I made crème brûlée, and I found it to be surpisingly easy! Now that I’ve got this basic recipe down, I want to try making different flavour variations, such as matcha, maple, lavender, or earl grey. Donatello will have no problem with that!
I used the Alton Brown‘s recipe, and made some tiny changes since I didn’t have the same size ramekins that he had.
Crème Brûlée
Ingredients
- 1 L whipping cream
- 1 vanilla bean split and scraped
- 1 cup sugar
- 6 large egg yolks
- about 2 L hot water
Instructions
- Preheat oven to 325F.
- In a medium size pot, heat the cream, vanilla bean seeds, and the split pod. Bring to a boil over medium heat, then remove from heat and let cool for 15 minutes. Remove the split vanilla pod (which, once rinsed and dried, can be used to make more vanilla sugar).
- While the cream mixture cools, beat the egg yolks and 1/2 cup sugar with a whisk until thick and light-coloured.
- While whisking constantly, mix the hot cream a little at a time, to the egg yolk mixture. Once all blended, pour the mixture into eight individual 1/2-cup ramekins. Place the ramekins in a large casserole dish and place on the middle rack of the oven. Before closing the oven door, fill the casserole dish with hot water until it reaches halfway up the side of ramekins to make a water bath.
- Bake for 35-40 minutes until the custards are just set but still wiggle in the middle. Remove from heat. Drain the water. Place the ramekins on a cookie sheet and chill in the fridge for at least 2 hours (or overnight).
- Remove the custards from the fridge 30 minutes before you are ready to serve them.
- Evenly sprinkle the remaining 1/2 cup sugar over the tops of the custards. Using a blowtorch, carefully caramelize the sugar. Serve immediately.
nom nom nom creme brulee is my FAV of all time desserts. So delish, so luscious, so decadent! Thanks for the recipe!
I love crème brulee, these are so cute and sound delicious! Thanks for sharing at What’d You Do This Weekend? Wishing you and your family a very Happy New Year!
I’m such a fan of crème brulee, (also the type of person who orders it any time its on the menu) It looks so good and easy to make!! I’ll defiantly give it a try! I hope it turns out as good as yours :p Thanks for sharing the recipe.
I adore creme brulee! Thank you for sharing this! I found you through Silver Pennies Sundays. I will visit again!
Cottage Blessings,
Rebecca
at Chippy White Cottage
My all time fav recipe, the more vanilla the better! #MarvMondays
I love creme brulee. I had an orange vanilla bean version once that was great too!
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