What you’ll need:
- Egg Yolks
- Heavy Cream
- Vanilla Bean
Step One: Make The Custard
Warm the cream, sugar and one vanilla bean in a saucepan. In a bowl, whisk together your egg yolks and sugar. Slowly whisk in the heavy cream and remove the vanilla bean.
Step Two: Bake
Place several ramekins into a pan and divide the custard into each. Pour in boiling water and place in the oven. You will bake until the custard is set but still jiggly. Then chill.
Step Three: Brulee Your Sugar
Just before serving, sprinkle the top of each custard with an even layer of granulated sugar, then use a culinary torch to caramelize the sugar. Hold your flame about 4 inches from your dessert and use circular motions to heat the surface and create a brittle crust.
- Use a ladle when tempering eggs. When adding a hot liquid (like your cream) to eggs you have to slowly bring the eggs temperature up to that of the cream to prevent curdling, this is called tempering. Using a ladle to do this is your best bet, add a ladle-full of hot cream at a time while continuously whisking. If you’ve done it right you should have a smooth liquid base, if your eggs look scrambled you need to start over.
- Use a hot water bath, or a “bain-marie” if you want to use chef lingo. Custard can go from perfectly cooked to burnt within a minute, to ensure this doesn’t happen fill your pan with boiling, or at least steaming hot water until it covers about ⅔ of the ramekins. If you’re a klutz like me, place your pan in the oven and then fill with water to avoid dangerous spills or water getting in your custard.
- If there is too much sugar on top it will burn before it has the chance to heat evenly, too little and it will melt into your custard. To prevent either of these from happening, rotate your ramekin as you lightly sprinkle sugar on it. Brulee and repeat if needed.
Celebrate National Creme Brulee Day with us by making this delicious dessert WHILE burning a 26 oz Creme Brulee Candleberry Scented Candle, a rich and velvety fragrance worthy of the crème brulee name. Take hold of your senses with the delicious aroma of warm custard covered in a wonderful sugar glaze.
Fun Fact: In the 18th century it was actually called “burnt cream” in English.