Easy Creme Brulee
- Prep Time:
- Cook Time:
- Ready Time:
- One extra large egg yolk
- One cup of heavy cream
- Teaspoon of pure vanilla extract
- 2 tablespoons sugar (taste it after you have added it to the crème, I don’t like it that sweet but in American they will want ripping sweetness so adjust to your taste)
- Raw sugar to finish
Start by adding the sugar and vanilla to a small pot and gently heat until you see a little steam but don’t let it boil, let simmer for ten min.
In a separate bowl gently whisk the egg yolk for about a min so it takes on a little bit of lighter color. Now add to that egg yolk a little of the crème mixture and stir with a spatula until it tempers (you have heard this before you don’t want scrambled eggs) now pour that egg cream mixture back into the pot and set aside.
Take two small ramekins or one larger one depends if you want to share out of one and pour this mixture in. Take a pan and put the cups in and fill with water so they are at least half way up the cups water bath as we call it.
Now put in a 325 degree oven for about 15-20 min until the sides have set but it’s still jiggly in the middle.
Let cool then refrigerate for at least two hours and up to 3 days.
When ready to serve take out and let stand for 20 min then talking some raw sugar put an even layer on top and using a blow torch carefully start caramelizing the top until it starts to get brown.
Let sit for one min to harden and give it to your date….the Crème Brulee that is.
It’s that easy and if you don’t have a blow torch you can put them under the broiler for a min keeping an eye on them to brown the top but for 20 bucks get a torch you can use it for many other applications.
Now go make a Brulee!