Creme Brule

Crème Brule is one of my kids’ absolute favorite desserts.  Randomly they will think about it and want it and it’s easy enough to make so why not? This is a recipe by Ina Garten (Barefoot Contessa) that I have adapted to make it slightly different from how she makes it! I have just added one extra step of straining the mixture before pouring it into the ramekins.  See when you add hot anything to eggs, they are bound to get shocked and start cooking, straining the mixture just ensures you have a smooth custard without any egg pieces that might have started to get a bit too hot.  I learned this the hard way… It’s super easy and super delicious.  Here is my take on Ina’s version:

Ingredients

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract

Directions

·         Preheat the oven to 300 degrees F.

·         In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.

·         Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.

·         With the mixer on low speed, slowly add the cream to the eggs.

·         Add the vanilla and mix to combine.

·         Strain mixture into a measuring cup to catch any egg that might have started to cook when incorporating the hot milk into the eggs.

·         Pour into 6 8-ounce ramekins until almost full.

·         Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.

·         Bake for 35 to 40 minutes, until the custards are set when gently shaken.

·         Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

·         To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Note: Can be store in the refrigerator without the carmalized sugar.  Add sugar and torch when ready to eat.

Maybe this will be a favorite in your house too.  Make it and try it.. see if your family likes it.  Whenever you do make it, remember to take the Thyme to Savor…