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Wicked by Gregory Maguire Gone Girl by Gillian Flynn The Historian by Elizabeth Kostova The Sweet Life in Paris by David Lebovitz The Night Circus by Erin Morgenstern

Barefoot Bloggers challenge… yep, I’m so incredibly late. Not going to lie, wasn’t excited about this recipe so I might have been procrastinating on it a bit. I haven’t had any creme brulee that I like, partly because I’m not a fan of the texture of custard. However, I was pleasantly surprised with this one, perhaps because the ramekins I used were wider and shorter than most I’ve seen (only about half an inch tall) – thanks to J for letting me borrow them!. Thus, much more sugary goodness to go around.

I attempted to half this recipe to make only 2 servings. I wasn’t thinking and used two whole eggs, instead of one whole egg and an egg yolk so my custard texture wasn’t quite right. It still came out pretty good, but maybe a little creamier. And of course, I ended up with a balloon of sugar on top, but that’s ok. I still finished mine and the hubbie said to keep the remaining two for tomorrow night!

Creme Brulee

Source: Published in Ina Garten’s Barefoot in Paris and on the Food Network

Serves 4 (if using the 1/2 inch tall ramekins)

Ingredients:

  • 1 egg
  • 1 egg yolk
  • 1/4 c. sugar, plus 1 Tbs. per serving
  • 1 1/2 c. heavy cream
  • 1/2 tsp. pure vanilla extract
  • 1 Tbs. Grand Marnier

Prepare the custard well before serving….

Preheat the oven to 300 degrees F.

Start heating cream in a small saucepan over medium to medium-high heat until hot to the touch but not boiling.

Meanwhile, start boiling water for the water bath (I used my tea kettle).

Also, mix the egg and sugar in a stand mixer fitted with the paddle attachment, until just combined. When cream is hot, slowly add cream to eggs. When combined, add vanilla and Grand Marnier.

Ladle custard mix into 6-8 ounce ramekins until almost full.

Place ramekins in a baking pan and add boiling water, until water hits halfway up the sides of the ramekins.

Bake 35 minutes or until custard is set when gently shaken. With a pair of tongs, remove ramekins to cool to room temperature.

Refrigerate until firm.

Just prior to serving….

Since I didn’t have a kitchen blowtorch took a hint from JennCuisine and used my oven’s broiler instead. I sprinkled 1 Tbs. sugar evenly over each ramekin and stuck them in the oven on broil, rotating every minute to so to make sure the sugar didn’t burn. The sugar was supposed to be crispy throughout (takes about 3 minutes) – not so much for mine. I figured they were done when the sugar puffed up and was slightly browned.

Let rest for a minute, until the sugar hardens. If the sugar puffs up like mine, then you’ll get a crusty little balloon on top! :-)

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