First the CRACK! and then creamy goodness…
It could only mean one thing… Crème Brûlée! Speaking of easy and amazingly delicious desserts you can make at home… Crème Brûlée is definitely one of them.
You may be thinking that the whole caramelizing thing is a little intimidating and with the cream and the egg yolks… it’s just all a little too much to make at home. But with a few simple steps (and I mean simple!) you can have professional tasting Crème Brûlée right in your own kitchen. Your dinner guests won’t know what hit them! They’re gonna be thinking that they are sitting in a 5 star restaurant. Seriously.
As I always say, “You’re only as good as your ingredients,” there’s a few things to point out when make Crème Brûlée.
- The vanilla beans- I know it might seem like a big stretch shelling all that cash out for those little beans! But, it’s worth it! It is soooooooo worth it. After scraping the beans, don’t throw them in the trash! They can be used again either by making vanilla sugar (just placing the scraped out beans with granulated sugar in a tightly sealed container, or in a sauce later on by letting the used beans steep in the sauce for some time! See… definitely worth it.
- The milk- Definitely use whole milk. Fat = taste = delicious Crème Brûlée.
- The zest- finely chop the lemon zest so you don’t have large pieces of zest hanging around in your Crème Brûlée (this is the mistake I made).
Now that you know what you’re doing, bake away!
- 250 ml whole milk (1 cup)
- 2 vanilla beans
- 100 g egg yolks (about 5 yolks)
- 70 g sugar (1/3 cup)
- 250 ml heavy cream (1 cup)
- lemon zest from 1 lemon (finely chopped)
- 100 g brown sugar (1/2 cup)
- Start by measuring out the milk in a pot.
- Cut open and scrape out the vanilla beans. Add to the milk.
- Bring to a boil, remove from heat, and set aside.
- Mix together the egg yolks and sugar in a medium-sized bowl.
- Add the cream to the yolks and store to combine.
- Slowely pour the milk and vanilla beans into the egg yolks while stirring continuously.
- Prepare your ramakins or jars by placing them on a baking sheet.
- Zest the lemon and distribute the zest among the 4 ramakins or jars.
- Pour the crème brûlée mixture into the ramakins or jars.
- Transfer to the oven and bake for about 1:15 mins to 1:45 mins depending on the size of the portions. Because mine were a little bit deeper, they took 1:45 mins.
- Let cool completely.
- Sprinkle the brown sugar lightly on top of the crème brûlée and with a kitchen torch, caramelize the sugar. Repeat.
- Serve immediatly to get that wonderful crack from the caramelized sugar!