* Caution: Be prepared to become absolutely addicted to these babies!
Serve With: Whip cream or ice cream, if desired
Prep Time: 10 min
Cook Time: 25-30 min
Total Time: 3.25 – 4 hrs
Yield: 4 – 5 ramekins
1. Preheat oven to 305 degrees F.
2. In saucepan on medium heat, mix cream and 3 tbsp of the sugar. Stir gently until bubbles form around edges of saucepan. This will take approximately 7 min.
3. Beat egg yolks and vanilla until smooth and fluffy in a mixing bowl.
4. Pour above hot mixture from saucepan into the egg yolks a little bit at a time. Beat constantly until well combined.
* Tip: Otherwise, you’ll end up with scrambled eggs.
5. Strain mixture through a wire sieve and pour equal portions into 4 buttered ramekins or custard bowls.
6. Arrange them in a large flat baking pan, and put on the middle shelf of the preheated oven.
7. Pour boiling water to 1/2 way up the sides of the ramekins.
* Tip: Make sure to put water in baking pan after placing the ramekins in the oven. Otherwise, you’ll splash water into the mixture and risk the chance of scalding yourself and ruining your creme brulee.
8. Cover with aluminum foil loosely.
9. Bake until mixture is barely set – approximately 28-30 min.
* Tip: Ramekins will be very hot. Be careful when removing them from the oven.
10. Chill from 2.5 – 3.25 hrs in refrigerator.
11. Evenly sprinkle the remaining sugar over top of chilled custard.
12. With a brulee torch/blow torch, rotate the flame over the top of the surface of the custard until sugar melts, bubbles and caramelizes.
13. Serve immediately with a dollop of whipping cream or ice cream, if desired.
Pre-torched custard may be prepared ahead and kept refrigerated for use later. Just fire up the torch and serve immediately.
I hope you enjoyed today’s installment of Cooking With Kimberly. Until next time…
P.S. These are some great ramekins! I prefer clear glass ramekins because I like to show off the dessert, and you can see the whole dessert to the bottom! Clear glass will go with any of your tableware, and I prefer fluted just because it looks beautiful. Check them out:
- How to Make Fantastically Decadent Fruit Trifle
- How to Cook Brandy Cardamom Pumpkin Custard
- Happy National Chocolate Pudding Day – How to Make It!
- How to Make Kimberly’s Easy Cream Sauce for Desserts
- How to Make Amazing Angel Pie