Crème Brûlée
With Valentine’s Day almost upon us, I thought I would help you all create this elegant dessert to impress your significant other. It only takes a few ingredients, but best of all you get to use a chef’s torch!
Ingredients :
(for the Creme Brulee)
8oz heavy whipping cream
1 vanilla bean
2 egg yolks
3 tablespoons sugar
1 tbsp powdered (confectioners) sugar
Garnish (I used raspberries and fresh mint leaves)
(for the whip cream)
8oz heavy whipping cream
1/4 tsp vanilla extract
1 tsp powdered (confectioners) sugar
Directions :
(for the creme brulee)
Preheat the oven to 300* . Slice the vanilla bean lengthwise (to help release the seeds during cooking), add that and the cream to a sauce pan. Heat on low heat, just below simmer, for 15 minutes and stir regularly to ensure it doesn’t burn. After 15 minutes, remove from heat and let steep uncovered for 15 more minutes, making sure to stir regularly as well. While cream is steeping, in a seperate mixing bowl, beat the egg yolks on high for 5 minutes. Next, gradually beat in the 3 tablespoons of sugar a little at a time. When the cream is done steeping, strain the cream into a bowl and discard the vanilla bean. Now whisk the cream into the mixing bowl (with the egg and sugar) a little at a time until well blended to create your custard. Divide the custard into ramekins (I use one large one here). Take a deep baking dish, place your ramekins in the baking dish and fill with warm water, about enough water to come half way up the sides of the ramekins. Place the baking dish in the oven for 30 minutes at 300* . Remove baking dish from the oven and then take the ramekins out of the baking dish bath and set aside to cool for 30 minutes. Once they have cooled place them in the refrigerator for at least 2 hours. About 20 minutes before serving, remove the ramekins from the fridge and let come to room temperature. Take 1 tablespoon of powdered sugar and sift evenly across the top of the custard. Take your torch, hold far enough away so that the flame barely touches the surface and gradually spray until the top is carmelized (basically until you dont see the white of the sugar). It is hard not to burn it slightly so don’t worry if some parts are darker than others, it takes a little practice. Garnish and serve. Serves 2ish
(for the whip cream) :
Sure you can buy it from a can, but we are trying to impress here. Pro tip - take your mixing bowl and beaters and put in the freezer 30 minutes before using to make the whipped cream. Pour your cream, vanilla extract and add the powdered sugar to the mixing bowl. Beat on high for 4 minutes (I use a hand mixer to whip). That’s it. Store excess whip cream in an airtight container in the fridge. Makes a great dessert topping or for hot chocolate this time of the year.
