Viewers Cynthia Johnston and Stephanie Hasbrouck requested an easy homemade creme brûlée on my Not the Perfect Cook Facebook page. Cynthia requested this when her husband was serving overseas, and Stephanie recently requested this, because with three sons, she is afraid to keep a kitchen torch nearby, so I'm showing you how you can easily make this at home, "sans the torch"!
"Easy" and "Creme Brûlée" in the same sentence? You bet! Here's how!
Pour heavy cream in a sauce pot and heat over medium low heat for about 15 minutes, stirring to make sure that it does not boil or burn. Remove from heat and add 1 (overflowing) tablespoon of vanilla.
Let the cream cool off and pour this mixture through a sieve. Set aside and allow the cream mixture to cool. Beat your egg yolks for about 5 to 8 minutes, slowly adding the sugar. (If you did not cool your cream mixture, add 1/4 cup of cream mixture to the egg mixture, whisking to combine and to temper the egg mixture.)
Then add remaining cream to egg mixture and whisk all together. At this point, I like to pour the mixture into a measuring cup so it is easier to pour into the ramekins. Place 4 ramekins in a roasting pan and slowly pour mixture into each ramekin. Now pour the hot water into the pan, being careful not to pour any onto the mixture, about halfway.
Bake for 30 to 40 minutes. It will still be a little "jiggly" when you move the ramekin. Let them cool at room temperature, then refrigerate for at least 4 hours.
When ready to serve, remove from refrigerator. Sprinkle white sugar on top of each individual mixture in the ramekin. Place under the broiler, just long enough for sugar to caramelize, keeping a close eye on it for about 3 to 5 minutes. Or, if you have one, use a kitchen torch. Serve with homemade whipped cream and fruit, or just as is! Enjoy!
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