In many crème brûlée recipes, they A. don’t put in fun accents and B. follow a long and unnecessary series of steps in which they simmer the cream and egg yolks, strain them through a sieve, accidenty cook the eggs while trying to make a custard, it gets messy.
So I decided that I’d skip that part. As far as I’m can tell, my crème brûlée tastes just as great as other types I’ve tried in restaurants. Why spend the time, clean the pot, and sieve? Try this recipe. It’s easier.
I felt like Amalie by the end, and got to crack the top and feel happy by simple pleasures. P.S. if you’ve never seen the movie Amalie, watch it.
- 5 egg yolks
- 2 cups of heavy cream
- 1/3 cup sugar
- 1 Tablespoon vanilla. I happened to have a vanilla bean on hand, so I used that. If you have it, throw it in the mix. It looks great.
- Preheat your oven to 350*F
- Take all your ingredients, (make sure you don’t have the entire egg and just the yolks!) and whisk them together, preferably in a large measuring cup so it’s easier to divvy up your custard into ramekins.
- For this recipe, I made 5 rather deep crème brûlées, but you could make 8 if you made them shallow. My ramekins are about 3″ in diameter, so this would depend on how large your ramekins are. Nevertheless, take your ramekins and place them in a deep dish pan, like an 11″x9″ cake pan. Boil water, and fill the cake pan so the water comes up the sides of the ramekins (but don’t go into the ramekins) and finally fill your ramekins with the custard.
- Bake for about 20 minutes (if shallow) and up to 40 minutes (if you made a deeper kind). You’ll know they’re done when they are a bit geletainy still, and wiggle a little but aren’t slimy.
- Take the ramekins out of the bath after letting them cool and dust them with additional sugar. If you’re cool and have a blow torch- I’m jealous. You can brûlée your crème right away. For me, I had to brûlée my crème via a broil setting in the oven, and had a close eye to ensure they weren’t burnt.
- I let it cool and couldn’t wait, and had some while it was warm. It serves wonderfully cold too.