Creme Brulee Recipe

The Creme Brulee Experience

Creme brulee is a symphony of tastes and sensations. The hard, warm, almost bitter tasting caramel top contrasts with the cool, smooth, sweet creme on the bottom. Your mouth is pleased in so many different ways!

And it is so easy to make as well!

Since it has to cook for a while, and chill even longer, it might be convenient for you to make it in the evening for dessert the next day. The actual mixing of the ingredients is taken care of in just a few minutes.

The Tricky Part

The only hard part about making this creme brulee recipe is that it requires caramelizing the top just before serving.

The aim is to get a hard shell caramel finish without warming the creme underneath and this can be difficult without the right tool. You may find that your oven broiler is strong enough to accomplish this, but all I ever get is a mushy warm creme and sugar that is barely melted. So I splurged on a blow torch. Actually it cost very little and is well worth the price because creme brulee is so easy and delicious, it is worth making again and again.

Crème Brûlée

• 6 egg yolks
• 1/2 cup sugar
• 1 1/2 cups milk
• 1 1/2 cups cream
• 1 teaspoon vanilla
• 1/4 cup additional sugar for topping

Ladle into 6 ramekins and bake at 220° F for 90 minutes or until set.

Remove from oven and let cool. Refrigerate for at least three hours until completely chilled.

Sprinkle 2 teaspoon sugar on top of each crème and using a blow torch, caramelize the sugar until it is brown. Enjoy immediately.

Makes 6 servings.

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