HAPPY 2015! I feel so horrible for neglecting you guys, I spent my holidays catching up with family and friends and neglecting my poor readers! I promise promise that I will be better for the rest of the year. I have been asked a bunch at work what my New Years resolution is, and to be honest I really didn't have one. But turns out my New Years resolution is going to be making sure not to leave you all without recipes for such a long time again!
But anyway back to the reason that you read this blog, the food! I. LOVE. CREME. BRULE. I am obsessed with it. First of all I love how they are individual, anything that is just mine where I don't have to share is always a plus. Secondly I love cracking the top with the spoon, it is very satisfying and also fun. Third, they are just damn good.
Creme brulee is also incredibly easy to make, I think some people get intimidated about making custards, I know I used to. But this recipe is totally fool proof, and I promise that you will be impressing all your friends.
PS I make my creme brulee in miniature mason jars, they are oven safe, and it is easier to cool them in the fridge because you can easily cover them with their lids. Also they are adorable for presentation.
Le Cirque's Creme Brulee
- 4 cups heavy cream
- 1 vanilla bean split
- pinch of salt
- 8 egg yolks
- 3/4 c plus 2 tbs granulated sugar
Preheat the oven to 300 degrees. In a sauce pan over medium heat, heat the cream, vanilla bean, and salt until the top begins to shimmer. In a large bowl combine the yolks and sugar. Whisk until well combined. Slowly stream in the hot cream mixture, while whisking the egg and sugar mixture. Line a mesh strainer with cheese cloth and strain into a 4 cup measuring cup.
Arrange between 8 and 10 shallow baking dishes on a roasting pan Fill each of the ramekins up 3/4 of the way. Carry the tray to the oven, and place on the shelf, then pour in water to fill 3/4 of the way up the ramekins. Cover with tin foil and bake for 1 hour or until the custard is set (it should not be wobbly).
Carefully remove the roasting pan from the oven (there might still be water in the pan so be careful not to slosh). Then cover and chill the custards for at least 2 hours and up to 2 days.
Sprinkle with sugar, if you have a hand torch caramelize the sugar on top until dark. If you do not have a hand torch, preheat the broiler put the ramekins as close to the top as possible, broil for about 30 seconds. Serve and enjoy!