Crème Brûlée


I’m a sucker for crème brûlée. Creamy, sweet goodness with a hardened sugar layer. It’s my favorite dessert to get at fancy restaurants, and considering how I’m still in college, I don’t go to fancy restaurants very often, meaning crème brûlées aren’t on my tastebuds very often. I’ve always wanted to try to make these, but they always seem to be so crazy complicated…but they’re not. Yeah, you’ll need a ramekin and kitchen blow torch (and thank goodness Sam had one!), but it’s not too bad. You whisk egg yolks (which are perfect considering how many leftovers I have from macarons) with some sugar and vanilla, heat up cream, pour some cream into the yolks, pour the yolk mixture into the rest of the cream, bake in a water bath, let cool, sprinkle with sugar, then TORCH IT UP (gently!). Crack that sugar crust, then gobble it up…not too bad right?? Think about how much money I’ll save! Not that much, but it’s okay to think about it, right? ;)


Crème Brûlée
Makes one 16 oz ramekin (can be doubled)
Adapted from All Recipes


3 egg yolks
3 tablespoons sugar, divided
1/4 teaspoon vanilla extract
1 1/4 cups heavy cream

Preheat oven to 350˚F.

Beat egg yolks, 2 tablespoons sugar, and vanilla in a mixing bowl until thick and creamy.

In a saucepan, heat the cream over low heat until it almost comes to boil. Pour a little of the hot cream into the egg yolk mixture and whisk. After doing so, pour the cream and yolk mixture into the rest of the cream and whisk. If foam builds up on the top, then you can skim it off with a strainer. Pour the mixture into a ramekin, then place the ramekin in a baking dish. Prepare a water bath; pour hot water in the baking dish until it comes halfway up the side of the ramekin.


Bake for about 20 minutes, or until the brûlée jiggles slightly (like jello) in the middle when shaken gently. Let the brûlées cool in the water for about 15 minutes, then put in the refrigerator to chill. Let it come to room temperature before torching.


To torch, sprinkle the tops with white sugar, and shake off the excess. With a kitchen torch, caramelize the sugar carefully, being careful not to stay in one place too long as the sugar burns easily. Serve immediately.


Move your torch in a swaying motion. Watching the sugar caramelize is pretty cool too!


Until next time,

Soli Deo Gloria, and happy reading, eating, and baking!

P.S. Special thanks to my roommate Samantha Ho who taught me how to torch! And torched for me. And let me use her DSLR, ramekin, and blowtorch. And CONGRATULATIONS to her for getting baptized this past weekend!!!!!! Praise the Lord for blessing me with such an awesome sister in Christ. :)


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