Monday, April 9, 2012

Free&Easy Bake Along #22 ~ Creme Brulee

Creme Brulee from
The New York Times "Dessert Cookbook"
at half the original recipe
Part 1:
1 cup heavy cream
1/2 cup milk
1 tsp vanilla extract

Part 2:
1/8 cup plus 1 tablespoon granulated sugar
3 egg yolks

1/8 cup light brown sugar

1. In medium saucepan, scald the cream and milk. Add the vanilla.
2. Preheat oven to 300F. In a medium bowl, whisk together the egg yolks and sugar until light and fluffy.  Strain cream and milk and add a little at a time to the egg mixture, whisking until well blended.
3. Pour mixture into four shallow 1-cup ramekins.  Place dishes in a roasting pan and pour enough hot water in pan to come halfway up the sides of ramekins.
4 Bake until mixture is just set in center (it should still wiggle when shaken) about 30 to 35 mins.  Remove dishes from roasting pan and let cool completely. Refrigerate for 2 to 24 hours.
5. Set out baking dishes 20 mins before serving.  Sprinkle brown sugar in a thin even layer over the dishes, covering the cream completely.  Light the blowtorch and holding it so the flame just touches the surface begin caramelizing the sugar, working in circles from center to edges of ramekins.  If suar begins to burn, remove torch flame and blow on the surgar.  Serve immediately.
I also baked bread


  1. Great looking Creme Brulee! I need one blow-torch too!! Nice looking bread! Thank you for baking along with us, Emily, always a pleasure to have you! :)

  2. Wow I really impress with ur creme brulee very nice...

  3. very nice creme brulee and can see how yummy it is!

  4. Your creme brulee are very perfectly baked! Very impressive!

  5. 2nd creme brulee that I've seen today! I like this dessert very much but haven't tried the recipe yet! Feel a bit scare to use the blow torch!

  6. Wow what a perfect caramelized top! M very impressed :D.

  7. hi emily, you got a very nice sugar crust and also a very smooth custard. Looking forward to more of your bake along with us.

  8. Your creme Brûlée looks good! I like the caramel topping best in this dessert too, but not a fan of this dessert:P

  9. Hi Emily, the caramelization of your brulee looks perfect! Now you're seriously tempting me to get one blow torch for myself!

  10. Perfectly done! Great job! Thank you for dropping by my space & for your lovely words! Have a lovely day! :)

  11. I can see that you have the perfect texture for the creme brulee. Well Done.

  12. Thank you ladies for visiting and leaving a comment! Had the last one last night (after DH had went off to bed!); DH only ate two teaspoons full from the entire 4 ramekins - cos its too sweet for him!

    If DD#2 visits this weekend, we are making this again! LOL! Yumms!

    And I so happy that Quay Po visited me and approves of my creme brulee! Yeahhhhh!