Impress your family and friends with this delicate and delicious Creme Brulee Recipe – a perfect dessert for entertaining. Plus get tips for using a Chef’s Torch.
Creme Brulee Recipe
Using My New Chef’s Torch
I haven’t said anything about any gifts I received at Christmas, but I have to tell about one Luke gave me. It was something I have been wanting for a long time, and I was super excited to open the package to find a chef’s torch! Fun, right?
I absolutely love Creme Brulee, and now I will be able to make my own at home… yum. There are lots of other things a chef’s torch will come in handy for around the kitchen too. And, the new torch will save on mess and potential danger as well.
This past Thanksgiving, I had my candied sweet potatoes in the oven to toast the marshmallows on top. When I went to pull them out of the oven, the caught on fire. I was gently blowing on them to dissipate the flame, when Luke’s nephew (who was carving the turkey), turned around did his imitation of the Big Bad Wolf. The flames went out, but about a third of the marshmallows sprayed all over the inside of my oven. We all had a great laugh, but it did add extra clean up for the oven. The remaining marshmallows were — shall we say — extra toasty. Had I a chef;s torch at that time, we would have enjoyed a perfectly toasted, fully covered marshmallow-topped sweet potato dish, but we would have lost this great family story.
Tips for Using a Chef’s Torch or Cooking Torch:
A chef’s torch is a fantastic kitchen gadget. Here are some ways in which you can use a chef’s torch:
- Give desserts and fruits a Caramelized Sugar Top
- Creme Brulee, puddings
- strawberries, peaches
- Fire Roast or Char fresh fruits and vegetables
- pineapple rings, grapefruit, apricots, strawberries
- tomatoes, peppers
- Toast toppings
- marshmallows, marshmallow creme
- meringue
- cheese
- Flambe desserts and dishes
- Bananas Foster, Cherries Jubilee
- Steak Diane
- Crusting a Glaze on meats/poultry/fish and vegetables
- ham, steak, salmon
- root vegetables
So, now let’s get to the tasty recipe!
Crème Brûlée
Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.
Ingredients:
- 2 Cups – Heavy Cream
- 4 Tablespoons plus 2/3 cup – Granulated Sugar
- 4 – Extra Large or Jumbo Egg Yolks
- 1 teaspoon – Vanilla Extract
Directions:
- Preheat oven to 300°F
- Prepare Boiling Water
- In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan — 5-6 minutes. Set aside.
- Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
- Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
- Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
- Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
- Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef’s torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.
**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef’s torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.
A Printable Recipe just for you…
- 2 Cups - Heavy Cream
- 4 Tablespoons plus 2/3 cup - Granulated Sugar
- 4 - Extra Large or Jumbo Egg Yolks
- 1 teaspoon - Vanilla Extract
- Preheat oven to 300°F
- Prepare Boiling Water
- In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan -- 5-6 minutes. Set aside.
- Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
- Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
- Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
- Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
- Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef's torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.
Enjoy this dessert with family, friends, or a special loved one…
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~Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com
