There is something absolutely amazing about a dessert that requires a blow torch.

From the fact that you have a kitchen-tool-on-steroids.

To the realization that you actually have a blow torch in your hands.

And then the knowledge that you are about to use an extremely concentrated blast of fire to make a delicious dessert.

It is enough to make any kitchen dweller left feeling a bit more powerful {insert evil laugh}.

In our case, the torch we used was about a foot long and required two hands…no baby kitchen torches here.

My mother-in-law pretty much summed up my thoughts by saying, “now this is a real kitchen toy” (while holding up the torch).

Who would have guessed that such a delicate and creamy dessert required such fire-power?

So, as I celebrated “phase 1″ of my birthday. I celebrated with my favorite decadent dessert, creme brulee. It is my once a year affair with such indulgences. And I loved every single bite of it. Yum!

Creme Brulee (Crème Brûlée)

Ingredients:

  • 6 egg yolks
  • 2 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons white sugar, divided (4 tbsp. + 2 tbsp.)
  • 2 tablespoons brown sugar

Preparation:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium-size mixing bowl, add egg yolks and beat in 4 tablespoons white sugar and vanilla extract until mix is creamy and smooth.
  3. In a small sauce pan, pour in heavy cream and using low heat bring close to a boil. Remove from heat immediately and add a small amount of cream into the egg mixture and whisk briskly together.
  4. Then, pour the mixture into the rest of the heavy cream and continue to whisk briskly. Strain off extra foam to create a smooth brulee mixture.
  5. Pour brulee mixture into ramikans and place in baking dish (sides of baking dish should be at least an inch high). Place baking dish onto your oven rack and add hot water to dish so that the water covers about halfway up on your ramikens.
  6. Bake for 20-25 minutes. Or until the outside edge of the brulee is firm and the centers are like gelatin. Let cool in fridge for at least 15-20 minutes to set.
  7. In a small bowl, combine remaining white sugar and brown sugar.
  8. Just before serving, sprinkle tops with sugar mixture and use torch to caramelize the tops. (or broil in oven)
  9. Serve immediately. (You can chill in fridge but do not wait too long or the caramelized sugar will dissolve)

Sources: modified from allrecipes.com

10 Responses to “How To: Make Creme Brulee (Crème Brûlée)”

  1. [...] This first image is a tasty desert that we ate over this past weekend to celebrate Megan’s approaching birthday. Of course, something so delicious has to be shared, so Megan tells you how to make it here. [...]

  2. Joanne says:

    I like the sound of this birthday phase business. I think I need to adopt it for my own practices.

    And creme brulee might just have to be a part of EVERY phase because I love it so much! I’m so glad you posted this because I JUST got a kitchen torch but haven’t done anything with it. That needs to change.

    Looks amazing.

  3. This looks so wonderful! And I JUST bought ramekins to make these! Still haven’t gotten a kitchen torch though…but from the sound of it, I think I’ll stick with the baby torch :D

  4. Faith says:

    Inventive and such a lovely presentation! This looks really good. Thanks for the tips.

  5. [...] This post was mentioned on Twitter by Megan Watson, Megan Watson. Megan Watson said: Just another excuse to use a blow torch. How To Make Creme Brulee. http://thefreshfridge.com/2011/02/creme-brulee/ #foodie #dessert [...]

  6. Michelle says:

    Looks perfectly lovely and a delicious way to celebrate your birthday. Happy birthday!

  7. Fantastic photos Megan! Creme Brulee is my hubby’s favorite. I’m always looking for new recipes for this. Thanks!

  8. Eliana says:

    Man – you guys have a mega torch! I wanna come over and play with that. And to make this creme brulee of course, cuz it looks delicious.

  9. Carissa says:

    I love Creme Brulee! And fire fire! and if I had $50 to blow at WS i would totally buy an immersion blender. I NEED me a blender for soups ya’ll!!!

    Again, thanks to Kristen for making the connection here… WOW you have purty pictures!!!

  10. Kristen says:

    You aren’t kidding around – that sounds like a serious blow torch!
    I hope you had a lovely birthday and I think you have excellent taste in desserts. Beautiful pictures too!

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