Creme Brulee For Two
Creme Brulee For Two - This easy and impressive french dessert will impress your Valentine!
Servings: 2 5-ounce ramekins
Pre-heat your oven to 300oF/150oC. Set the oven rack to the middle.
In a medium-sized saucepan, heat the heavy cream and vanilla bean paste over medium heat until simmering.
In a seperate mixing bowl, whisk your egg yolks and sugar until light and pale about 1-2 minutes.
Whisk in slowly the hot cream mixture into the egg yolk mixture.
Place the ramekins on a rimmed baking sheet. Divide the mixture between the two ramekins. Place the cookie sheet into the pre-heated oven. Pour hot tap water onto the cookie sheet, so water comes halfway up the ramekins.
Bake the ramekins at about 40 minutes. Remove the ramekins from the cookie sheet and cool at room temperature and then chill covered in your refrigerator for 4 hours.
When ready to serve, sprinkle a thin layer of sugar on top (I used a 1/2 tablespoon) and then using a kitchen torch, brulee the top until golden brown.
- When separating eggs I prefer to use my hands and toss the egg back and forth to separate the whites and yolks. I find that if I use the shell and toss it back and forth sometimes the shell will pierce the yolk.
- When separating eggs, you want to do this in a separate bowl. And add the yolks to the main mixing bowl. That way if you don't seperate one perfectly, you won't have ruined the whole batch!
- Make sure to whisk the heavy cream into the yolk/sugar mixture slowly so as not to scramble the yolks. This is called tempering of eggs and what we are trying to avoid is scrambled eggs!
- Don't skip the hot water bath! This is the same process I used to make my key lime cheesecake. Cheesecakes and creme brulee are basically a custard and need to cook slowly to achieve the velvety smooth texture we are looking for. The hot water bath helps us achieve that! Just be careful when removing the ramekins so that no water gets into the custards. You can be extra careful and wrap each ramekin with tin-foil that extends up past the walls of the ramekin creating a "fence" if you will.
- It's important you use granulated sugar for the topping because they caramelize quickly. You will also be able to tell when you have torched it enough because of the color change.
- Make sure you are using the correct size ramekin. You want a wide shallow ramekin like these ones I used here. The deeper ramekins will mean that your creme brulee will be overcooked at the edges and undercooked in the centers. This is one of the common mistakes of making creme brulee
Calories: 394kcal | Carbohydrates: 22g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 255mg | Sodium: 117mg | Sugar: 21g