Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around!
I have a confession…
<deep breath>
I do not like creme brulee. I have never EVER been a fan of custard-type fillings and desserts. I can remember as far back as a little child when my Dad would bring home a box of donuts from the store I would be that person that stuck their finger in the bottom of the ‘filled’ donuts to ensure I was not getting stuck with the cucka custard filled ones. Good thing I was cute as a button as I always got away with it. However, I’ve found out as an adult, you can’t get away with it so much. *blush* LOL It’s a good thing my husband loves me, that’s all I’m gonna say about that.
For Christmas Mr. Fantabulous bought me an AWESOME blowtorch for the kitchen. Now this is hardcore, comes with a 5′ hose AND a harness. I think honestly he was just as excited as I was. Apparently THIS is the pinnacle item that marries Home Depot with Sur La Table! LOL Garage meet Kitchen; now become best friends. And that’s exactly what they’ve become.
When the Fantabulous in-laws were up last week I wanted to make something to ‘Wow’ them so I opted for Creme Brulee. I knew Mr. Fantabulous would be thrilled because I would be using a blow torch (essentially) in the kitchen and I knew Papa F would be in awe of me using a ‘man tool’. When it was time to torch the sugar to see his eyes get real wide was so adorable. So there’s me, this girlie girl (well only not really because there is no way in hell I would bait my own fishing hook or go see what made that noise in the middle of the night in the pitch black room.. huh uh, no way man! I plead 100% pure girl!) like I was saying, there’s me holding this blow torch making a brulee on top of this cream. I’m not sure what they were more impressed with truthfully, the presentation or the dessert itself. But I’m thinking because no words were spoken while they ate it and the only sounds you could hear were the scraping of the spoons against the ceramic trying to get the very last bit out – yeah, I’m thinking the taste one. Now the only complaint I did get was the fact that there was too much. I know right?! There’s actually TOO MUCH DESSERT??? What planet are you people on? LOL I think in this case they were right. The only ramekins I had on hand were 9 ounces and if you’ve ever had creme brulee out in a restaurant, it’s typically only 4-4.5 ounces. And with how fattening this stuff is… OY!
Now like any good cook you must taste your end result, even when you don’t like stuff like that. I’ve learned through out the years to disseminate my personal tastes from what tastes good. Kind of like when I make cucka cherry stuff I’ll still try the end result and even though I’ll make that squinched-up-7-year-old-girl-yucky-face I can ignore that foulness of the cherry crap and concentrate on the rest of the flavors, ensuring that they marry well. This, I feel has really, REALLY helped me succeed in my adventures in the kitchen.
That being said, after Mr. Fantabulous inhaled 3/4’s of his I asked for a bite. Well at first I got the look of death because that meant I was taking away food from his gorgeous face but then he said “but you don’t like stuff like this, well okay, only a TEENY bite” and folks I don’t think my spoon have ever, EVER held a smaller trace of food on it than what he gave me. I gave the look and he gave the look back but then he gave me a real spoonful WITH some of the brulee crackly stuff. Honestly I was surprised by how good, no, REALLY good it was. It was creamy and rich, very, VERY smooth. The vanilla bean was the shining star for me. That was the very first thing I picked up on. Now while I wouldn’t go out of my way to make this for me or even order it out somewhere I would split it with my hubby (which translates into I would get A BITE) but then that’s okay – he can have the 987654432254689 calories in it and my thighs can be happy for another day!
I think the hardest part was getting them to wait a few minutes once I finished torching them before they could eat. The sugar needed to cool down and harden.
That first sound of “Crack” was AWESOME! It was like breaking glass.
And this… this was probably my most favorite sight ever! It just cracked and broke off into pieces. Of course Mr. Fantabulous was like “Take the shot already I need this in my mouth!” LOL
Vanilla Bean Creme Brulee
- Author: The Kitchen Whisperer
Print Recipe
Did you make this recipe?
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and scraped
- 1/2 cup sugar, divided
- 3 large egg yolks
- 1 quart very hot water
Instructions
- Preheat the oven to 325f.
- Place the cream, vanilla bean and seeds into a medium saucepan set over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow to sit for 15 minutes. This steeps the bean and infuses the flavors into the cream.
- Remove the vanilla bean and discard.
- In a medium bowl, whisk together by hand 1/4 cup sugar and the egg yolks until well blended and it just starts to lighten in color. ~5-6 minutes.
- Add the cream a little at a time, stirring continually. You don’t want to cook the eggs.
- Pour the liquid into 4-4.5 ounce ramekins. You will need about 6.
- Place the ramekins into a large cake pan or roasting pan.
- Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake just until the creme brulee is set, but still jiggly in the center, approximately 40-45 minutes.
- Remove the ramekins from the roasting pan and set on a rack to come to room temp.
- Place a wooden skewer (must overhang the ramekin) over top of the ramekin and then cover with plastic wrap. The wooden skewer prevents the plastic wrap from touching the creme.
- Refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Divide the remaining 1/4 cup sugar equally among the ramekinss and spread evenly on top. Tilting and tapping them around will help evenly distribute the sugar.
- Using a torch, melt the sugar and form a crispy top.
- Allow the creme brulee to sit for at least 5 minutes before serving.
Recipe Card powered by
Previous Post
Next Post
Reader Interactions
View Comments
Recipe Reviews & Comments
Jerri saysGreat story leading up to the recipe.. not only are your recipes wonderful your stories are too!! Btw, I love crime brûlée.
Reply
