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Crème Brûlée

This is a velvety-rich dessert that’s easy to make & always a crowd-pleaser.
It’s a recipe that’s easy to double- (you weight will double too, IF you make it too often!)
It’s a good one to make when I make cupcakes (blogged next), so I don’t waste the leftover egg yolks.

16 ounces heavy cream
4 egg yolks
1/2 c. sugar
splash + of vanilla extract OR hazelnut concentrate (my personal favorite)

In a small saucepan;
Heat cream until it is bubbling around the edges

In a separate bowl mix;
egg yolks & sugar only

Once it’s mixed, slowly add the cream; IF you add it too fast you’ll cook the yolks!
Mix, then add the extract.

Pour into individual serving dishes that are oven safe.
Place all in a large baking dish, with a water bath half way up the sides; don’t splash water into the individual dishes, it will muck up the consistancy.

350• for about 45 minutes

Once cooked, sprinkle sugar on the top of each pot, then broil for a few minutes until more than just golden brown, but not burned.

Remember in the movie “Amélie“?  When she cracks the top of her Crème Brûlée?
It’s the measure of this tasty dessert!


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