Shhhhhh….. Don’t tell anyone. This recipe didn’t quite come out perfect.
No one minded though. It all got eaten.
You see I have the cutest little cups that I got when I replaced my dishes this past spring. Every since they arrived at my house I knew I wanted to put pudding in them and take pictures.
Recently I made swiss meringue buttercream frosting and lordy does that use a lot of egg whites. Not wanting to waste egg yolks I put them in bowl and popped them in the fridge. I knew I needed to used them ASAP but had no clue what to make.
Enter creme brulee. Yes please.
These cup however are not the ideal vessel to use for creme brulee. There is just no way around that. They are too deep which presents with two problems. First getting them all the way cooked through um… maybe didn’t quite happen. And secondly you simply cannot get enough topping on them.
The hard carmely burnt sugar topping has got to be my favorite part. I love taking the back of my spoon and giving it a good whack. The crunch is SO satisfying.
But I liked it just the same. It wasn’t as set up as it should have been but the flavor and texture were perfect. Until I met with the most unanticipated problem- it seems I can’t eat very much sugar anymore. I made it through about 1/2 of one before I just couldn’t take another bite.
SO good. I couldn’t stop myself. And I sorrily regretted that later.
Next time I have extra egg yolks you can bet I will be making it again though….
One year ago today: Chanterelle Mushroom Stroganoff
Two years ago today: Homemade buttermilk ranch
Creme Brulee (makes 8 servings)
From Martha Stewart
4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
Extra sugar for topping
Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil). Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.