Monday, May 7, 2012

{Creme Brulee-Kory's Way!}

Ok this recipe is a MUST! It turned out so great. I definitely gave my husband a big pat on the back for this one...and a big kiss to say thank you! Last weekend Kory busted out his culinary skills and totally wowed me! Like W O W! There was no doubt about it that I was going to share it with y'all, so here goes...

What you need:
1 vanilla bean-we got ours from Planter's Seed down in the River Market, it's just fun to go there.
2 cups heavy cream
2 cups half and half
8 large egg YOLKS
1/2 teaspoon salt
6 8oz ramekins

First you'll get the vanilla ready by halving the vanilla bean lengthwise and scraping out the seeds. Position a rack in the middle of the oven and preheat to 325.

Next bring the cream, half and half, vanilla seeds and the pod to a simmer over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla. This will take 10 to 15 minutes. After that, removed your vanilla pod. Remove the mixture from the the heat and cool slightly. While that's cooling, boil a pot of water.

Next, whisk egg yolks, 1/2 cup sugar and salt in a large bowl until the sugar dissolves and the mixture is a pale yellow. It should be thick as well. Pour in the cream mixture nice and slow while constantly whisking.

Pour the mixture into your ramekins.

Next you'll bake them in a water bath. Place them in a roasting pan, pull out your oven rack, set the pan on the rack and then pour in your boiling water! You need enough water to come up half way on the ramekins.

Bake for about 40 to 45 minutes. Carefully remove your pan from the oven and water bath and put them in the refrigerator. They will need to chill, uncovered for at least 2 hours. Don't let them go longer than 24 hours.

30 minutes before serving, sprinkle about a tsp of sugar(we did just a smidge more) of each custard. Caramelize the sugar, by holding a kitchen torch about 3 inches away, the sugar should be a nice golden brown!


Words cannot express how good these were. I sat there in the couch take the slowest, most drawn-out bites ever, just trying to make it last. It's one of those desserts where you can't help but go MMMM, after every bite. This is great for a romantic dinner at home or even a great treat for mom on her special day!
Hope everyone had a fantastic weekend! I was slaving away so I literally have zero Weekend Fun pictures!

PS- Time is running out for the Stella & Dot earring GIVEAWAY!

1 comment:

  1. The hardest part is the tempering but it's the key step to making the best brûlée! Short and simple recipe, looks great.


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