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I think this is one of my all time favorite desserts. Whenever I see it on a menu, I'll usually order it, some being better than others. I have always wanted to learn to make this, as it is such a wonderful dessert, but never have. Every time I would go to a kitchen supply place, I'd pass by the ramekins and always think to myself I should pick up a set, but I never did.
Saturday, my wife wanted to go to TJ Maxx (discount store akin to Ross) and while she was browsing the aisles, I came across a set of eight 8oz ramekins (I usually just head to the kitchen area, they usually have some good deals). They were really cheap so I bought them.
Anyways, I looked up a creme brulee recipe and decided on this on from Tyler Florence.
I cut the recipe in half since this was my first time making it, I didnt want to ruin the whole batch. Anyways, I followed the recipe as outlined with the exception of after the creme came to a simmer, I let it steep off the heat for about 10 minutes to let the flavors meld together a bit more. I am not sure if it helped or not. I also used almost boiling water to make the water bath instead of just tap water. I cooked them for 40 mins @ 325.
I just pulled one out of the fridge and did the whole caramelized sugar thing. WOW! It is awesome!!! I am stoked how well it tastes! The creme is smooth as silk and melts in your mouth! No lumps, not over cooked. I didn't let it cool for 2 hours as I should and it was a little soft, but the ones I have for tomorrow should be perfect.
Some things I will do differently next time:
1. Make sure there are no bubbles after you mix the egg and creme. There were bubbles on mine and they transferred to the ramekins and cooked in place. I will remove them next time.
2. Strain the egg/creme mixture to make sure there are no clumps of vanilla bean or eggshell, and it helps remove any bubbles from whisking.
3. It seems most of the vanilla bean settled in the bottom of the ramekins. Not sure how to fix this.
4. After putting the sugar on top of the creme to caramelize, make sure to wipe any extra off the top and inside the ramekin or it will burn and make the presentation a bit messy looking, as you can see in my picture.
5. The recipe says to divide into 6 ramekins, I did half the recipe and it was just enough for 4 ramekins, so a full recipe will easily be enough for 8 ramekins with about 6oz of creme in them.
Anyways, I am extremely happy with how they came out! I tried making a flan years back and it came out absolutely horrible. This was a pleasant surprise.
Saturday, my wife wanted to go to TJ Maxx (discount store akin to Ross) and while she was browsing the aisles, I came across a set of eight 8oz ramekins (I usually just head to the kitchen area, they usually have some good deals). They were really cheap so I bought them.
Anyways, I looked up a creme brulee recipe and decided on this on from Tyler Florence.
Creme Brulee
Recipe courtesy Tyler Florence
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
2 hr 40 min
Level:
--
Serves:
6 servings
Ingredients
* 9 egg yolks
* 3/4 cup superfine white sugar plus 6 tablespoons
* 1 quart heavy cream
* 1 vanilla bean
Directions
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.
Recipe courtesy Tyler Florence
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
2 hr 40 min
Level:
--
Serves:
6 servings
Ingredients
* 9 egg yolks
* 3/4 cup superfine white sugar plus 6 tablespoons
* 1 quart heavy cream
* 1 vanilla bean
Directions
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.
I just pulled one out of the fridge and did the whole caramelized sugar thing. WOW! It is awesome!!! I am stoked how well it tastes! The creme is smooth as silk and melts in your mouth! No lumps, not over cooked. I didn't let it cool for 2 hours as I should and it was a little soft, but the ones I have for tomorrow should be perfect.
Some things I will do differently next time:
1. Make sure there are no bubbles after you mix the egg and creme. There were bubbles on mine and they transferred to the ramekins and cooked in place. I will remove them next time.
2. Strain the egg/creme mixture to make sure there are no clumps of vanilla bean or eggshell, and it helps remove any bubbles from whisking.
3. It seems most of the vanilla bean settled in the bottom of the ramekins. Not sure how to fix this.
4. After putting the sugar on top of the creme to caramelize, make sure to wipe any extra off the top and inside the ramekin or it will burn and make the presentation a bit messy looking, as you can see in my picture.
5. The recipe says to divide into 6 ramekins, I did half the recipe and it was just enough for 4 ramekins, so a full recipe will easily be enough for 8 ramekins with about 6oz of creme in them.
Anyways, I am extremely happy with how they came out! I tried making a flan years back and it came out absolutely horrible. This was a pleasant surprise.
So, what...nobody likes Creme Brulee? 
). The second time turned out much better, especially when I let them sit for a while in the fridge before carmelizing.
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