This is an amazingly simple version of Creme Brulee that does not skip on flavor! This dessert is rich, creamy and perfect for a date night dessert in! You can top this with a chocolate sauce, fresh fruit, or a even a caramel design like mine has. The possibilities are endless and I am always looking for new items to pair with this to see what will make it even better!
INGREDIENTS:
1 ¼ c. whole milk
¾ c. cream
2 whole eggs
3 egg yolks
1/3 c. granulated sugar
1 tsp. vanilla extract (I used good quality vanilla but if all you got is imitation vanilla go for it!)
¼ c. granulated sugar (for caramelizing the tops to make it crunchy and add an amazing texture)
DIRECTIONS:
Preheat oven to 300 degrees.
In a large bowl, whisk together the eggs, egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
Add milk, cream and vanilla, and continue to whisk until well blended.
Strain into a large bowl, skimming off any foam or bubbles. (this helps it end with a smoother texture)
Divide the mixture among 6 ramekins or custard cups or really whatever you have that can go in the oven safely!
Place in a water bath (see below for explanation), and bake until it is set around the edges, but still loose/jiggly in the center, about 40 to 50 minutes. You will need to bake it longer for larger, deeper ramekins.
Remove from the oven and leave in the bath until cooled.
Remove from the water bath and chill for at least 2 hours, or even up to 2 days.
When ready to serve, sprinkle about 2 teaspoons or so of sugar over each creme brulee. I use a small hand-held torch to melt the sugar because it lets me control where the flame goes and where needs to be caramelized more. But if you don’t have a torch, just place them under the broiler until sugar melts. Just keep an eye on it because it is very easy for the sugar to go from perfectly caramelized to crisp burnt!
This step is optional; you can re-chill custards for a few minutes before serving if you prefer the custard to be tighter and more firm but if you don't care or don't want to wait, which I don't blame you, you can skip this step haha
A Water Bath:
A water bath is similar to a double boiler. A paper towel placed on the bottom of the water-bath pan will prevent the ramekins from sliding. Place the ramekins in the pan, and place in the oven. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins, this is important because you can't let water get into the ramekin itself or else they will not set properly.
Also for other Flavor options:
You can double the sugar, or change to brown sugar. Or you can substitute any flavor extract for the vanilla. Also you can warm the cream and pour it over 4 oz. of chocolate, let sit for 5 minutes then whisk into egg mixture to make a decadent chocolate version! My personal favorite is adding ½ tsp. espresso powder and pour over 4 oz. of dark chocolate!
Laslty in this picture I didn't have my small blow torch with me so the sugar wasn't able to caramelize all the way but it was still super delicious!! I've been trying to practice with my chocolate decorating and basically made loops throughout the plate and filled them with a white chocolate sauce and then a strawberry sauce! :)
