Crème Brûlée

Crème Brûlée is a favorite dessert! 

I fixed this for a Valentine treat, but cut the recipe in half.

Look at this amazingly gorgeous floral design that my granddaughter Cissy made in her elective Floral Design class in high school!!  I was the lucky recipient of this beautiful gift.  Cissy has earned a Master Floral Design Certificate.

I thought the floral arrangement looked especially beautiful with this matching teapot and teacup set that good friends gave me years ago.

If you've never made Crème Brûlée you should give it a try, as it's really easy, but so impressive!

Yield: supposed to make 6, but I get 10-11

Author: Kitty, adapted from Tyler Florence

Creme Brûlée

I usually only make this once a year because it is TOO GOOD!

Ingredients

• 9 egg yolks
• 3/4 cup superfine white sugar (I use regular sugar)
• 1 quart heavy cream
• 1 vanilla bean (I have also substituted a tablespoon of vanilla )

Instructions

1. Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
2. Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
3. Divide custard into ramekins, about 3/4 full. (Somehow, Tyler Florence uses 6 ramekins, but ( I get 10-11 servings from this recipe & some of my ramekins are bigger than 6 ounces!). Place ramekins in a roasting pan and fill pan with enough (hot) water to come halfway up the sides of the ramekins. Bake until the creme brulee is set, but still a little wiggly in the center, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours (I even make them a day ahead & chill in the fridge.) Sprinkle 1 tablespoon of sugar on top of each chilled custard (brown sugar is yummy, too!) Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with fresh fruit & a sprig of mint , if desired. Serve at once.

Notes

You can also put these under the broiler and watch them very carefully.

I also cut this recipe in half and still get around 5 servings. Just use 4-5 egg yolks.

Molly and Connor came over to visit me on Valentine's Day bringing Crumbl Cookies and the pretty arrangement that Cissy had made.  They made my day!  Have you had Crumbl Cookies??  They are so good!!

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage