Creme Brulee

Since I am professionally trained in savory foods, I am not amazing at desserts. So the desserts that I do make, are pretty easy and guaranteed to be good. Creme Brûlées are one of my go to desserts because once you get the hang of them, they are so easy and a huge crowd pleaser.

This is a recipe I got from NYT Cooking. This is NOT my recipe. However, I did want to post it along with the video so you can see a step by step how to do it, since some of the steps can be tricky.

I will say the trickiest part of making a creme brûlée is deciding when to pull it from the oven. It is ready when the middle jiggles, but the edges are set, like in my video. If the whole thing is still super jiggly, it needs more time, check every 10 minutes after. If the none if it jiggles, it is overcooked.

Ingredients:

• 2 cups heavy cream
• pinch of salt
• 1 tbsp vanilla extract
• 5 egg yolks
• 1/2 cup sugar

Preparation:

STEP 1.

Heat oven to 325*F. In a pot over medium heat, bring your cream, vanilla and salt to a simmer, whisking to combine. Turn the heat off and let it sit for 5 minutes.

STEP 2.

In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 40 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles. Refrigerate until they are set, overnight is best.

STEP 3.

Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!