How to: Make a perfect Crème Brule
Want to impress your family and friends with your culinary wizardry? This creamy decadent dessert will get the job done.
The base for a good crème brule is actually incredibly simple when it comes to the amount of ingredients; there are only four.
- 2 cups of heavy whipping cream
- ½ cup of sugar
- 8 eggs, yolks separated
- ½ teaspoon of vanilla extract
The difficulty of a crème brule is in the techniques involved in cooking it. But, with a couple of tricks, anyone can make one pretty easily.
What you will need:
- 2 bowls (hint: use glass or ceramic bowls so you can crack the eggs on the edge)
- A fork to stir with
- Measuring cups
- A large baking dish
- 6 small ramekins
- A medium sized sauce pan
- Regular sugar or Turbinado sugar
- An oven
- Preheat the oven to 250 degrees.
- Crack the eggs on the side of one of the bowls. Roll the yolk from one half of the egg shell into the other and let the egg whites drop into one of the bowls between the two halves of the shell. Drop the egg yolks into the other bowl. Do this for all eight eggs.
- Mix in the ½ cup of regular sugar into the yolks until smooth.
- In the medium saucepan, heat the heavy cream to a boil and then turn off the burner and allow to cool again for about two minutes.
- Put a quarter cup of the hot cream into the egg mixture one tablespoon at a time while stirring the eggs vigorously. This tempers the eggs to the hot cream so you won’t end up with a bowl of sugary scrambled eggs.
- Pour the egg mixture into the remaining cream and stir until smooth.
- Pour in the ½ teaspoon of vanilla extract and stir.
- Pour this mixture into the ramekins filling about 2/3 full.
- Place the ramekins inside of the baking dish.
- Rinse out the saucepan and fill with water.
- Bring the water to a boil on the stovetop.
- Carefully pour the boiling water into the baking dish avoiding getting any water into the ramekins. (tip: remove one ramekin and slowly pour the water where it was sitting.) Fill the baking dish until the water reaches 2/3 of the way up the ramekins.
- Place in the oven and cook for about one hour. The crème brules are done when they are just a little bit wobbly in the middle. If they are not finished after one hour continue cooking 10 minutes at a time until finished.
- Allow cooling on top of the oven until room temperature.
- Cover and place in the refrigerator for at least four hours to firm up.
- Turn on the broiler and cover the top of the crème brule with regular or turbinado sugar.
- Broil until the tops are golden brown.
- Cool for five minutes and serve.