Wednesday, February 18, 2009

Creme Brulee

Creme Brulee is my absolute favorite desert! I happened to find this little recipe to make a de-lish creme on the Good Things Utah website. So instead of putting it in my favorites folder and never finding it again, I thought I would post it as well as share it with you! I still need to buy some ramekins so if you happen to make it before I get around to making it, let me know how it is!

Baked with love by Tiffany Spegar from Lorken Food Finery at Gardner Village!

Classic Creme Brulee


  • 8 egg yolks
  • 1/3 C sugar
  • 2 C heavy cream
  • 1 t vanilla
  • 1/4 C sugar (for caramelizing the tops)

Preheat oven to 300. Whisk yolks and sugar together until thick and pale yellow. Add cream and vanilla and mix until blended. Strain and skim, then divide among 6 ramekins and place in a baking dish/water bath (in a baking dish, make sure water is half way up the sides of the ramekins... this allows moisture to flow through the oven and keep the custards soft). Bake for 40-50 minutes, until the outside edges are set and the center is still loose. Remove from oven and cool in water bath. Chill at least 2 hours or up to 2 days. When ready to serve, sprinkle sugar to cover the entire surface of each custard. Fire with a hand held torch until caramelized.

Additions for making brulee "3 ways"

Add 6-8 berries (we like raspberries best) to the custard before baking, while in the ramekins and bake as instructed above... AND/OR: add 1-2 teaspoons cinnamon sugar to the custard before baking, while in the ramekins and gently stir to mix... bake as instructed for classic brulee.

Garnish with berries, a cinnamon stick or mint leaves.

1 comment:

Whit said...

Go to the restaurant supply store. They are cheap, and come in various shapes and sizes. We had flan last night.