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The first time I tried Creme Brulee I was on a cruise. This was our first cruise ever and we had no idea what to expect. We loved everything especially the experience of going to a fancy dining room every night. The service was top notch as was the food and oh so yummy desserts. This is where I feel in love with Creme Brulee.
The sweet vanilla custard with the crunch of the caramelized sugar is just heavenly. Sadly, I don’t go to many restaurants that actually serve this amazing dessert. Shame on them! I think besides a cruise I’ve only ever had it in one restaurant. I NEED this more than maybe once a year so I decided to make it at home.
Ever since that cruise I’ve wanted a creme brulee set and a fun kitchen torch to play with. Well, I FINALLY made it happen! Making Creme Brulee wasn’t as hard as I thought it was going to be either. There’s a lot of down time but nothing is hard at all about making it. Even caramelizing the sugar was super easy but I highly recommend a creme brulee set. It makes doing the hot water bath so much easier!
To caramelize the sugar I used a CounterTop Crème Brûlée Culinary Torch. It did an amazing job and caramelized the sugar super fast! Butane wasn’t included but it was very easy to fill. I just bought some online when I ordered the torch.
This kitchen torch allows you to adjust the flame size and has a safety lock. It even allows you to change the function of the flame button to either be constantly on when pressed and let go of or only on when the button is pressed down and held. We did the latter for safety reasons. I love that it’s stylish enough to be left out on the counter but with how my kids have to touch and mess with everything I put mine in a high cabinet. My son would totally burn the house down, otherwise. I can’t wait to try smores with it!
For now, though I think I’m going to stick with Creme Brulee. Everyone one in my house just loved this recipe. Creme Brulee really should be made in HUGE ramekins. Yum! I just can’t get enough of this stuff!!
- 2 cups heavy cream
- 1/2 cup + 2 tbsp granulated white sugar divided
- salt pinch
- 4 egg yolks
- 1/2 tbsp vanilla bean paste
- 1/4 tsp vanilla extract
Preheat oven to 325F. In a medium saucepan, whisk together cream and vanilla bean paste over medium high heat. Stir occasionally until it reaches a light boil. Remove from heat and let sit 15 minutes.
In a medium mixing bowl, whisk together yolks and 1/4 + 2 tbsp sugar until a pale yellow mixture forms. While whisking, slowly pour in cream mixture and vanilla extract.
Place ramekins into baking pan with sides tall enough to hold water or use a creme brulee set. Divide mixture into 4-5 6oz ramekins, filling each nearly all the way. Pour hot water into baking pan, about half way up the side of the ramekins. Be careful not to get water into the ramekins.
Bake for 45 minutes or until set. Cool at room temperature for 30 minutes and then place in refrigerator. Chill for at least 3 hours.
Rest ramekins at room temperature for at least 20 minutes before caramelizing the sugar.
Spread thin layer of sugar over the tops of each ramekin. Using a culinary torch, constantly move flame back and forth until sugar is browned. Serve right away if you like the hot-cold combination or let chill in the fridge for 20-30 minutes before serving. The choice is yours. Enjoy!
Adapted from Alton Brown
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.