Creme Brulee. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. This stunning Creme Brûlée is from his cookbook My French Kitchen which is probably my Creme Brulee has always been one of my favourite desserts but I have never attempted making it myself.

I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. Creme brulee is much easier than most people realize. You can have Creme Brulee using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of Creme Brulee

You need 6 ounces of cream.
You need 8 ounces of milk.
You need 1/4 cup of granulated sugar.
You need 1 teaspoon of vanilla extract.
Prepare 5 of each egg yolks.
Prepare of sugar for topping.

Erez was next to me in the kitchen the whole time I was making it, and later kept saying to the guests how easy peasy it was (of course it is when. Creme Brulee is often thought of as restaurant food, but it's actually one of the easiest desserts you can make at home. This classic creamy custard can also be customized in many different flavors! It's even fun to say, even if it is a pain in the neck to type.

Creme Brulee step by step

Preheat oven to 250 degrees and set rack in the middle of the oven.
Place 4 individual ramekins ) in a 13x9 or similar pan..
Place the cream and milk in a saucepan and scald the it..
Whisk yolks and sugar together in a stainless steel bowl..
Add the vanilla to the cream mixture, then gradually temper the hot cream and milk mixture into the yolk and sugar mixture..
Skim the surface of the custard mixture to remove any foam.
Then pour approximately 5 oz into the ramekins..
Pour warm water into the hotel pan until it comes half-way up the sides of the ramekins..
Bake the custards approximately until set but still very pale on the surface. (The custard may be loose in the middle, but it will set as it cools.).
Remove the ramekins from the pan of water and transfer to a tray to cool. Wrap and refrigerate several hours or overnight..
To caramelize the tops of the creme brulee, blot the surface with a paper towel. Sprinkle an even 1/16" layer of granulated sugar on the surface. Place ramekins on a sheet pan under a preheated broiler or salamander or use a blow torch to caramelize the sugar. Serve immediately..

I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. Crème Brûlée (pronounced krem BROO-lay, more or less) is magical. And while it has a short ingredient list and is not hard to make, there are rules to follow to ensure your creme brulee tastes. Try this creme brulee recipe from Martha Stewart. Creme brulee is one of Martha Stewart's favorites.