Creme Brulee

creme brulee

This week the Barefoot Bloggers have taken on creme brulee. I used to work at a restaurant in the south that featured French-Cajun cuisine and we made a lot of this but I never actually tasted it. I’m not a real big fan of puddings, custards, that sort of thing but it was definitely time to at least try it so I was glad when I saw we were making this.

It was a lot easier to make than I thought. I ended up omitting the Grand Marnier although I imagine it would be a nice addition. I also do not have the luxury of owning a kitchen blowtorch so I stuck it under the broiler. The effect wasn’t the same, but it worked okay.

My husband and I agreed the brulee was very sweet. He liked it, but not enough to finish it. I sprinkled cranberries into the half-eaten brulee to try and cut some of the sweetness but even my son who loves fruits and sweets left it alone. In conclusion, it was nice to try but not something I will make again. Here is the recipe if you love super-sweet, custard-like desserts:

Creme Brulee

Barefoot Contessa

Ina Garten

Ingredients

  • 1 extra-large egg
  • 4 extra-large egg yolks
  • 1/2 cup sugar, plus 1 tablespoon for each serving
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (recommended: Grand Marnier)

Directions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.