creme brulee

Today is a good day to be my family: my homework for class is to make creme brulee. It is on our final practical exam and I want to make it at home a few times, to get out the kinks. In fact, I have made creme brulee quite a few times, based on a very simple recipe from Barefoot Contessa. And it is her recipe that I will make today.

True confession? Any excuse to get out the flame torch.

I mean, what kid isn’t going to think ‘cool mom’ when they see you take out a torch to make food? Ooooh, what is mom doing… can I help, mom?

Creme Brulee
Serves 5

1 extra large egg
4 extra large egg yolks
1/2 cup sugar
3 cups heavy cream
1 tsp vanilla extract
1 T Grand Marnier
5-6 T sugar

Oven to 300; using mixer with paddle attachment, mix egg, yolks, 1/2 cup sugar on low speed just to combine. In small saucepan scald cream until just-before-it-boils. Mixer on low, slowly add cream to eggs. Add vanilla and Grand Marnier and pour into 6-8 oz ramekins until almost full. Place ramekins in baking pan and pour boiling water into pan to come halfway up sides of ramekins. Bake 35-40 minutes, until barely set. Remove from water, cool to room temp then store in fridge until firm.

To serve, spread 1 T sugar on top, blow torch the tops (cool hand-on-hip pose encouraged—holster optional) until sugar caramelizes evenly.

You can make the custards up to 3 days in advance; blow torch for service. GREAT dessert for a dinner party. And you will never cease to impress…