Every amateur chef should have one go
to dessert. A real crowd pleaser that not everyone and their mother
makes. For me, that's crème brulee. It is a simple recipe but with a
few extra steps you can duplicate the velvety soft texture of a
There are a couple of reasons I choose
crème brulee. First, I can make it ahead. This allows me when I'm
cooking to concentrate on the main course. Another point in it's
favor is that you rarely see it at someone's home. And perhaps the
most important reason is that involves a torch. I consider any chance
to set my food on fire a real treat.
First you'll need a few simple
8 Extra Large Egg Yolks
3 Cups Heavy Cream
½ Cup Sugar
1 Teaspoon Pure Vanilla Extract
And few tools from the kitchen:
Baking Dish (at least 3 inches deep)
OK now you're ready to get started.
Preheat your over to 300 degrees.
Mix the yolks and the sugar until
you have a pale yellow paste.
Add the cream and mix well.
Now pour the mixture through the strainer into the pourable cup.
Discard any solids in the
Using a spoon, skim any air
bubbles on top of the mixture.
Evenly distribute the mixture into
Next place the ramekins in the
Pour water in the baking dish ½
way up the sides of the ramekins forming a water bath.
Bake for 35 to 40 minutes until
the middle is just set.
Chill for 2 to 24 hours
Place a small (¼ inch) layer of
sugar on top of each dessert.
Using the kitchen torch caramelize
Chill for 10 to 20 minutes and the
sugar will form a hard shell.
Just a few notes about some of the
steps. When making the water bath the ramekins can slide in the dish.
I found it helpful to place paper towels in the bottom of the dish to
hold the ramekins in place. Be careful not to overcook or you risk
losing the velvety soft texture. When using the torch move it slowly
back and forth over the ramekins to prevent burning. Also choose the
spot in the kitchen carefully where you will be working.
Remember in order to master any dish
practice is the key. You probably want to try this once or twice
before making it for your next dinner party. I hope you find this as
easy and tasty as I do.