Creme Brulee
Can I shock you? I love to bake. LOVE IT. As a first at Sam's Stories, I give you my favorite dessert recipe: Creme Brulee. For those of you that have paid way too much for it at a nice restaurant you will be outraged at how simple it is to make. Creme brulee is gluten free, so I can eat it until I weigh 500 pounds if I so choose. The Cliff's Notes version is:
Boil heavy cream & sugar.
Beat egg yolks & vanilla extract.
Combine.
Bake.
Chill.
Torch sugar on top.
See? Even a chicken could do it. My Chicken loves helping me make it, although it is not a recipe for instant gratification as the chilling process takes at least 3 hours. However, I have given into gluttony and skipped this step. Yum. Without further ado.... my bestest friend:
Creme Brulee
2 cups heavy cream
4 egg yolks
1/4 cup sugar
1 tsp. Vanilla Extract
8 tsp. fine raw sugar or granulated sugar for caramelizing
Preheat oven to 300° F.
In a saucepan over medium heat, combine cream and 1/4 cup sugar; cook, stirring, until it gently boils.
In a bowl, beat egg yolks and vanilla until blended.
Gradually pour hot cream into yolks, stirring constantly. Otherwise, you end up with scrambled eggs.
Place ramekins in 3" deep baking pan.
Divide mixture among four 7-oz ramekins.
Put ramekins (in pan) into the heated oven.
Add hot water to fill pan halfway up the side of the ramekins. (I recommend a tea kettle for easy pouring)
Bake until set. (30-35 minutes) The tops may be slightly browned.
Remove the pan from the oven and allow the ramekins to cool slightly.
Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. (I put them on a cutting board and cover them before putting in the fridge so they don't absorb the icky fridge smells)
Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a kitchen torch. You must have a kitchen torch. It is sooo fun. Just be careful not to blacken the sugar. Go slowly.
Then enjoy. I recommend a cup of cappuccino to go with the creme brulee.
For those of you that protest about the tools needed for the recipe, you can buy all four ramekins + the torch for $34.99 at Amazon.com. For about thirty-five bucks you can make this dessert over and over until you orgasm. It really is a beautiful thing.
*Disclaimer: I am not responsible for any resulting ill-fitting clothes after you make creme brulee over and over and eat all four servings by yourself. Although the servings are small, the desert is rich enough that you should NEVER eat more than one a day. Think of the gluttony at Willy Wonka's factory and what happened to those kids. Don't be them. One a day. No more.
Boil heavy cream & sugar.
Beat egg yolks & vanilla extract.
Combine.
Bake.
Chill.
Torch sugar on top.
See? Even a chicken could do it. My Chicken loves helping me make it, although it is not a recipe for instant gratification as the chilling process takes at least 3 hours. However, I have given into gluttony and skipped this step. Yum. Without further ado.... my bestest friend:
Creme Brulee
2 cups heavy cream
4 egg yolks
1/4 cup sugar
1 tsp. Vanilla Extract
8 tsp. fine raw sugar or granulated sugar for caramelizing
Preheat oven to 300° F.
In a saucepan over medium heat, combine cream and 1/4 cup sugar; cook, stirring, until it gently boils.
In a bowl, beat egg yolks and vanilla until blended.
Gradually pour hot cream into yolks, stirring constantly. Otherwise, you end up with scrambled eggs.
Place ramekins in 3" deep baking pan.Divide mixture among four 7-oz ramekins.
Put ramekins (in pan) into the heated oven.
Add hot water to fill pan halfway up the side of the ramekins. (I recommend a tea kettle for easy pouring)
Bake until set. (30-35 minutes) The tops may be slightly browned.
Remove the pan from the oven and allow the ramekins to cool slightly.
Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. (I put them on a cutting board and cover them before putting in the fridge so they don't absorb the icky fridge smells)
Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a kitchen torch. You must have a kitchen torch. It is sooo fun. Just be careful not to blacken the sugar. Go slowly.Then enjoy. I recommend a cup of cappuccino to go with the creme brulee.
For those of you that protest about the tools needed for the recipe, you can buy all four ramekins + the torch for $34.99 at Amazon.com. For about thirty-five bucks you can make this dessert over and over until you orgasm. It really is a beautiful thing.
*Disclaimer: I am not responsible for any resulting ill-fitting clothes after you make creme brulee over and over and eat all four servings by yourself. Although the servings are small, the desert is rich enough that you should NEVER eat more than one a day. Think of the gluttony at Willy Wonka's factory and what happened to those kids. Don't be them. One a day. No more.
posted by Sam at
9:32 AM
10 Comments:
Um, thanks Sam, but I will skip the creme brulee. I would want to eat them all until, as you say, I orgasm. If you went to my blog today, you would see that it would seriously put a damper on my weight loss success. I have lost almost 20 pounds in the last 6 weeks or so. But thanks for the recipe and the warning.
jennster has just gained 10 pounds in reading this post.
thanks sam!
Damn---I am a diabetic and reading this post put me into sugar shock!
What the hell?!? Did MArtha Stewart beat you, stuff you in a burlap bag and brain wash you on her remote scrapbooking/crochette driven island?
You have fallen and hit your head. I will hold a vigil for you until you are freed from these domestic demons... you are in my thoughts.
I want a torch.
Umm...I wonder who I can beg to make this for me? Im a kitchen klutz..but this sounds so fabulous. I think I do own ramikins though..they are in a dusty box somewhere.
I had some Friday and it was yuuuumy. Thanks for the recipe!
Creme Brulee is awesome. I got hooked on it a few years when I was traveling on business a lot (and eating on an expense account). My wife has one of the kitchen torches, but we always seem to burn the sugar.
Yummalicious!
Good think cycling season is almost here or my pants would never forgive me. I actually bought a kitchen torch in the post-holiday sales, but haven't used it yet. Now I'll have to. If nothing else, it'll save me from having to make runs back to Chicago just to go to Trader Joe's and buy their pre-made stuff...
*VB bows on ground, worshipping Sam*
Oh, Great Sam, how i love thee.
just kidding. but seriously, creme brulee is my ABSOLUTE FAVORITE dessert of all time. and i've always been scared to make it. i thought it was really complicated or was made by Swiss monks who live in the Alps and use secret ingredients like fairy dust and crack and work off of a 500-year-old recipe.
but maybe i've just been eating too much creme brulee and the fat cells are coagulating in my head...
now i see that it is totally easy and non-life threatening to use a torch inside the home.
thank you, Sam!!!! and i'm willing to be a fatty for some creme brulee!!! i was reading the post thinking, "Ok, so i will need to buy an extra-extra large ramekin...because i'm not sharing....and i will eat it all by myself in one sitting. then i will make more."
have you tried the haagen-daas (sp?) creme brulee ice cream???? OMG!!!!
btw, i think you can buy kits at Bed Bath and Beyond for less. Speaking of which....
hey, can i put this on my recipe blog? i'll give you credit, o great one. let me know.
Post a Comment
Links to this post:
Create a Link
<< Home