Seeing that my wife and kids love dessert, I thought I would bring something new to the table. Something simple to make, and something new, to get them talking. Let me say, they love it! The creme brulee was a hit, and will be a hit in your kitchen as well, and the cool thing is that you get to use those ramekins.
- 4 egg yolks, beaten
- 1 quart of heavy cream
- 1 tbsp of pure vanilla extract
- ultra fine sugar, roughly 1/4 cup
- hot water
- 6-8 ramekins
Here is how easy this is. First start by separating your egg yolks, placing them in aÂ large bowl. Beat them really well. Next, to medium pot, bring the heavy cream to a boil, and let it boil for nearly one minute, stirring constantly while boiling. Slowly add the cream into the bowl with yolks, and keep whisking. Add in your vanilla extract, and mix some more. Return the mixture back to the pot and cook on medium heat until it become nice and thick. You will notice the thickness when it begins to coat your spoon.
In a deeper baking dish, add the ramekins. Pour the mixture into the ramekins, not to the top, but leave a quarter inch or so, because you will add sugar to the top the next day. Yes, I said it, the next day. In the meantime, once filled, add water into the baking dish, about half way up the ramekin. Place in a preheated 325 degree oven for 40 minutes. Remove the ramekins, place on a cooled baking sheet, and cool for at least four hours, or overnight, like I do. You have to tease the family right?
The mixture, once chilled turns itself into this delicious, vanilla custard.
When you are ready, let the custard sit out for at least 20 minutes. Top with an even coat of the ultra fine sugar. Preheat your broiler to the highest temperature, or if you have a cooking torch, get that ready. The goal is to use high heat for a very short period of time to melt the sugar and form a nice crust.
You are ready. Dig in. Get through the crust and find yourself with a delightful vanilla custard that has a killer sweet crunch from the sugared top. All I can say is ‘wow’.