Take five simple ingredients and make your own homemade vanilla creme brulee and feel like a chef in your home. Delicious and creamy dessert with a hint of vanilla. It is hard to have just one custard tart.
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Fancy Dessert Makes Any Meal Feel Special
Give it a try and amaze your family and friends with a dessert that looks as elegant. You just might make this a staple for your next holiday meal.
Hints to Successful Creme Brulee
Refrigerate to Set
I would recommend letting the custard cool for a few hours in the refrigerator before adding the sugar and heating it with a torch to caramelize the sugar. If you don’t you might end up with a bit of a soupy mess.
Dusting of Sugar
Make sure when putting the sugar on top for the caramelizing, dust a thin layer all over.
Caramelizing Sugar
While using a torch to caramelize the sugar is quick and easy, if you don’t own one, go ahead and use your oven on the broiler setting. Make sure to keep a close eye on it as it will only take a few minutes to caramelize. If you are looking to purchase a torch for your kitchen, here is a very nice and economical model. (While I like to let it set up a bit, people have been able to serve the homemade vanilla creme brulee warm because they used the torch to caramelize the sugar).
While I have not tried this, I have heard of people using the back of a spoon. Heat the spoon up over the flame of a stove and touch the back of it to the sugar to caramelize it.
Homemade Vanilla Creme Brulee
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Kitchen Essentials
Ingredients
- 2 Cups Heavy Cream
- 1/2 Cup milk
- 1/2 Cup sugar
- 6 Large Egg Yoks
- 1 tsp. Vanilla Extract
Instructions
- Start heating the heavy cream, milk, and vanilla in a heavy-bottomed pan over medium heat until the mixture is softly simmering.
- In a separate mixing bowl, (A bowl that is heatproof) beat the sugar and egg yolks together. This will take a minute or two-when the sugar is dissolved, the mixture will become a pale yellow.
- Temper the sugar and egg mixture with the cream mixture by slowly adding ½ cup of the cream mixture and using a wire whisk to incorporate the mixtures well. Continue to slowly add the rest of the cream mixture to the bowl.
- Preheat oven to 350 degrees F.
- Place 6 custard ramekins (approximately 5 oz. size) on a large cookie sheet or cake pan. Strain the mixture through fine mesh sieve and pour into the ramekins.
- Pour hot water about ½ up the sides of the ramekins.
- Place in the oven on the middle rack.
- Bake for 30 minutes and turning the pan half way through the baking.
- Test for doneness by jiggling the pan slightly. It should jiggle like Jell-O.
- To caramelize, dust with white granulated sugar and heat with torch until desired caramel is achieved. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.