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How to make Creme Brûlée

Last year we had to travel to Houston a couple of times.  One of those times, we stayed at a hotel right next to the Galleria mall. A really nice and big mall full of nice stores and good food.

I had to have breakfast and of course a cup of coffee to have the energy to deal with three kiddos and all their “adventures”. Le Madeline was one of the restaurants and the first thing I saw was the display of pastries. Yes… I love to see all kinds of pastries, don’t you?

Anyway, they had this little cup of a yellow thing called creme brulee ( I did’t know what it was before that day). Out of curiosity I bought one and oh my goodness.

It is hard to describe it, it is a smooth silky full of vanilla flavor dessert, that melts in your mouth with a sweet crunchy top.

I had no idea this custard, creme brulee was so easy to make and with just a few ingredients.

This recipe was inspired on the NYT cooking and Food Network recipe.

It took me a while to make this dessert for a couple of reasons.

First, I did not have the ramekins and second I had no culinary torch. Honestly, I had no idea where to get them locally nor where to get the combustible for it.

Finally I got the ramekins at HEB, a local grocery store. I think I paid like $2.50 each and I got 6, which is perfect because this recipe makes exactly 6 – 4oz creme brulees.

After, I got the torch at BB&B and the fuel at Walgreens.

Ingredients to make vanilla creme brulee:

• 2 Cups of Heavy Whipping Creme
• 1/2 Cup sugar
• 5 Egg Yolks
• Vanilla extract
• Pinch of Salt

Tools:

• Saucepan
• Silicone spatula
• Heat resistant glass bowl
• Whisk
• Ramekins
• Oven safe pan ( I use one of my 11×15 cake pans)
• Culinary Torch

How to make creme brulee.

Here are the instructions but if you are more visual like me you can watch the quick video on how to make it.

On a heatproof bowl, you need to mix with a whisk 5 egg yolks at room temp and 1/2 cup of sugar.

On a saucepan heat up the heavy whipping cream and a pinch of salt. Bring up the cream to a simmer, remove from the heat and add the vanilla.

Now, you have to add the cream mixture to the egg and sugar mixture but the trick is that you have to do it very slowly.  If you add the cream fast to the egg mixture you run the risk of cooking the eggs.

The goal is to bring the temperature of the eggs up gradually.

Once you have everything well mixed you fill-up the ramekins. Bake them in a water bath at 350°F for 40 minutes.

Let them cool off for about 10 min out of the water bath and place them in the fridge for at least 2 hours so they are cold.

When you are ready to serve, sprinkle some granulated sugar on top. With a culinary torch caramelize the sugar. They are ready to be served now.

How to store creme brulee

It is recommended to consume creme brulee within 2 to 4 days since made. You can freeze it for s long as 6 months in a freezer-safe airtight container. Thaw them by putting them in the fridge the night before and when ready to serve,  sprinkle the sugar and caramelize it with the torch.