Classically French. Classically delicious. No more words are needed. But, there are more words.
This is delicious. Really, really delicious. If you have not had a go at making Crème Brulee in the past, now is your chance. I promise you will not be disappointed at all. What is so wonderful about this dessert, is that you can make it up to the very last stage ahead of time. So, when ready to serve, you just have a few minutes of preparation to get this impressive and delicious creation to the table.
You will notice the recipe uses lots and lots of eggs. Well, the egg yolks. Lots of people wonder then what to do with the whites. Try whipping up some meringue cookies, use them in egg white omelets or a whisked topping for a cake. Don't worry, the whites will not got to waste.
I found this recipe on line about 5 years ago from the Pioneer Woman (fantastic site). I have changed the wording but the ingredients have remained the same.
Anyway, if you are looking for something decadent right about now, you don't have to look any further. Enjoy!
10 egg yolks
4 cups of heavy cream
¾ cups of sugar
6 tablespoons caster sugar
1 teaspoon vanilla
Preheat oven to 325 degrees F. Pour the cream into the saucepan. Add vanilla and simmer over medium-low heat.
With your mixer on high a high speed setting, beat the egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer. Slowly beat the egg yolks while you very slowly drizzle in 1cup of the warm cream. You do not want to cook the egg yolks, so make sure you do this slowly. Continue to add the rest of the cream slowly.
Place six 4-inch terracotta or other ceramic dishes into a baking tray with a rim on it. This is important as you will need to add water to the tray. Now, pour your custard into the dishes. Then fill the baking tray half way up with water. Cook in the oven for about 30 minutes or until set. During this time, check to make sure it is not browning. This will come later. However, I would say don't worry too much if it browns a little at this stage.
Remove from oven and let cool. Once they have cooled down you need to refrigerate them to let them set. First cover them in plastic wrap and then place them in the refrigerator. Leave them for a few hours.
When set, remove them from the fridge and sprinkle on the fine sugar. Now you can either put them under a grill in the oven or use a torch (if you have one) A torch is easier as you will have control of the surface. But not to worry, because the grill works just fine. Make sure you check them while under the grill so you are not getting any burnt spots. This will only take a few minutes. When removed from oven the top should be hard like thin ice and the texture underneath smooth and creamy. Serve immediately.
This is a wonderful make ahead dessert that will please any dessert loving guest!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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