I had 4 leftover egg yolks from cake making the other day. What to do with it? Make crème brûlée! For some reason, I always had the misconception that this dessert was terribly difficult to make. On the contrary, it’s a breeze to make. Just mix a few ingredients together, stick it in the oven and voilà!
Recipe (from Best Recipes Ever):
- 3 cups (750 mL) whipping cream
- 8 egg yolks
- 1/3 cup (75 mL) granulated sugar
- 1-1/2 tsp (7 mL) vanilla
- 1/2 cup (125 mL) packed brown sugar, sifted
- In saucepan, heat cream over medium-high heat until steaming.
- In bowl, whisk egg yolks with granulated sugar; gradually whisk in cream.
- Whisk in vanilla.
- Skim off foam.
- Divide among eight 3/4 cup (175 mL) ramekins or custard cups.
- Place in 2 large shallow pans; pour in enough boiling water to come halfway up ramekins.
- Bake in 350°F (180°C) oven for 30-35 minutes or until edge is set but centre still jiggles and knife inserted in centre comes out creamy.
- Remove from water; let cool on racks.
- Cover and refrigerate for about 2 hours or until chilled and set. (Make-ahead: Refrigerate for up to 2 days)
- Place cups on rimmed baking sheet; sprinkle brown sugar evenly over custards.
- Use a blow torch or broil 6-inches (15 cm) from heat for 2-6 minutes or until sugar bubbles and darkens, removing each when ready.
- Chill, uncovered, for at least 30 minutes before serving or for up to 3 hours.
Notes and Tips:
Be careful not to overheat the cream or else you will cook the egg yolks when you whisk in the cream. I usually half the recipe to make 4, but for some reason, I always end up with 3. Maybe my ramekins are larger than the ones stated in the recipe. It takes me ~10 minutes to brown the tops using the broil method. You can make a “lighter” version by using half and half instead of whipping cream. In my opinion, it tastes just as good!