There are certain meals that I am petrified of trying to make in the kitchen. I like to call these the “restaurant meals.” They are dishes that I have only ever had when dining out; not even at someone else’s house. These are strictly restaurant dishes. Eggs Benedict used to be on this list until I discovered how incredibly easy it is to prepare hollandaise sauce. Seeing as how fattening hollandaise sauce is (it’s egg yolks and an entire stick of butter), this is both a blessing and a curse.
Up until a few weeks ago crème brûlée was on my “restaurant meals” list. Then I watched an episode of The Pioneer Woman and it seemed so simple. I have no idea what I was afraid of all these years. Side note: The Pioneer Woman is the best show on the Food Network. If you don’t watch it, I suggest you start ASAP.
Crème brûlée is just a lot of mixing and waiting around for things to set. I didn’t really mess anything up and everyone in my family loved it. There is one thing I will stress: When baking the custard, be very careful about how long you cook it for. The recipe stresses that you want to cook the custard and make sure it is firm but you DO NOT want it to start to brown. I made two batches. Unfortunately, one of them did start to brown a bit.
So you want your custard to come out of the oven looking like this:
And not like this:
The following recipe will make about 6-10. It will all depend on the size of your ramekins.
Adapted from The Pioneer Woman
4 cups of heavy cream
1 tablespoon of vanilla extract
10 whole egg yolks
3/4 cups of sugar, additional sugar will be needed to sprinkle on top of custard
1. Preheat oven to 350 degrees.
2. Simmer the heavy cream and vanilla in a sauce pan over medium-low heat.
3. In a large bowl, whip egg yolks and sugar until they are pale yellow and start to thicken.
4. Continue to whip the egg yolks as you slowly pour in the warm heavy cream.
5. Place ramekins on a rimmed baking sheet and pour custard mixture into each. Pour water in the baking sheet until it comes halfway to the ramekins. This will help the custard to cook evenly.
6. Bake for 25-35 minutes. After 25 minutes check the custard every 2 minutes to make sure it does not start to brown. (Trust me! This happens fast.) Once the custard is firm, it is done. It should still be a pale yellow color.
7. Remove from oven and let cool for a few minutes. Cover each ramekin with plastic wrap and place in the fridge for at least 2-3 hours.
8. Once you are ready to serve, sprinkle sugar all over the top of each ramekin of custard. Use a kitchen torch to brown the sugar. Serve immediately!