Easy dessert

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!

Mmmm…..creamy!!

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
  1. In saucepan, heat cream over medium-high heat until steaming.
  2. In bowl, whisk egg yolks with granulated sugar; gradually whisk in cream.
  3. Whisk in vanilla.
  4. Skim off foam.
  5. Divide among eight 3/4 cup (175 mL) ramekins or custard cups.
  6. Place in 2 large shallow pans; pour in enough boiling water to come halfway up ramekins.
  7. 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.
  8. Remove from water; let cool on racks.
  9. Cover and refrigerate for about 2 hours or until chilled and set.  (Make-ahead: Refrigerate for up to 2 days)
  10. Place cups on rimmed baking sheet; sprinkle brown sugar evenly over custards.
  11. 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.
  12. 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!

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5 thoughts on “Easy dessert

  1. Pingback: The egg tart experiment « trials in food

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