By: Freetimefrolics
So a few weeks ago I was a having a class activity for Young Womens. My girls wanted to learn how to make Cream Brulee. I said why not I have never had it before. Jaws dropped at the thought that I had never had it. So we started a batch and made it for our activity. I had always thought that Creme Brulee was for rich people in fancy restaurants. You know the hoity toity type.
Well that night I tried Creme Brulee for the first time and loved it!! The flavor the blow torch all the good stuff.
I decided to make it again for my own kids and they loved it. So I thought to myself why not share with everyone. I found my ramekins at Michael’s of all places in the dollar section.
4 C. Heavy Cream
7 egg yolks
1 whole egg
1 t. Vanilla or a Vanilla Bean
1/2 C. Sugar
In a bowl, whisk the egg, yolks, and sugar together till smoothly blended. Meanwhile, scald the cream in a small saucepan until it’s very hot but not boiled. Slowly whisk the cream into the egg mixture. If you dump to fast the egg will cook instead of integrate with the cream. Stir in vanilla and pour into 6 to 8-ounce ramekins.
Place the ramekins in a large baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for about 30 minutes at 350, until the custards are set (middles will still be jiggly like jello when gently shaken). Remove from oven, cool to room temperature, and refrigerate until firm. I let mine refrigerate for at least 2 hours. More is better.
To serve, spread thin layer of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Makes about 8, 2 ounce ramekins.So head out and get your Cream and Ramekins and whip up a batch so you too can feel like the rich and famous!
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Easy Creme Brulee {Recipe}
Author:Free Time Frolics
Recipe type:Dessert
Cuisine:French
Prep time:
Cook time:
Total time:
Serves:12
Easy Creme Brulee 4 C. Heavy Cream 7 egg yolks 1 whole egg 1 t. Vanilla or a Vanilla Bean ½ C. Sugar In a bowl, whisk the egg, yolks, and sugar together till smoothly blended. Meanwhile, scald the cream in a small saucepan until it's very hot but not boiled. Slowly whisk the cream into the egg mixture. If you dump to fast the egg will cook instead of integrate with the cream. Stir in vanilla and pour into 6 to 8-ounce ramekins. Place the ramekins in a large baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for about 30 minutes at 350, until the custards are set (middles will still be jiggly like jello when gently shaken). Remove from oven, cool to room temperature, and refrigerate until firm. I let mine refrigerate for at least 2 hours. More is better. To serve, spread thin layer of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. Makes about 8, 2 ounce ramekins.
Ingredients
- 4 C. Heavy Cream
- 7 egg yolks
- 1 whole egg
- 1 t. Vanilla or a Vanilla Bean
- ½ C. Sugar
Instructions
- In a bowl, whisk the egg, yolks, and sugar together till smoothly blended. Meanwhile, scald the cream in a small saucepan until it's very hot but not boiled. Slowly whisk the cream into the egg mixture. If you dump to fast the egg will cook instead of integrate with the cream. Stir in vanilla and pour into 6 to 8-ounce ramekins.
- Place the ramekins in a large baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for about 30 minutes at 350, until the custards are set (middles will still be jiggly like jello when gently shaken). Remove from oven, cool to room temperature, and refrigerate until firm. I let mine refrigerate for at least 2 hours. More is better.
- To serve, spread thin layer of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
- Makes about 8, 2 ounce ramekins.
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