I tasted crème brûleé when I was in college at a restaurant in downtown Rochester, New York. The office administrator and graduate coordinator were Rochester natives and introduced me to this restaurant–which ruined my dining life forever, because I have not found anyone else that makes chicken or this fabulous dessert the way they do in all these years!
Anyway, I grew tired of paying $8 for a small dish of crème brûleé at restaurants (and that’s when I actually find a place that serves it! 🙄) so I decided to try to accomplish the impossible and learn to make it on my own. This is a lofty goal for a girl who burns pre-made Pillsbury cookie dough, but I figured it’s worth a shot if the ingredients to make crème brûleé cost under $10. And the ramekins are only $1.99 at Target!
- a mixing bowl
- a saucepan
- a whisk or mixing tool
- 3/4 cup of sugar
- 5 egg yolks
- 2 cups of heavy cream
- 1/4 tsp salt
- vanilla extract
- Heat oven to 325° F.
- Mix heavy cream and salt.
- Add to sauce pan and heat at low for a about 10 minutes.
- Mix egg yolks and sugar.
- Add egg yolk mixture to sauce pan.
- Bring back heated mixture to bowl.
- Pour into four ramekins.
- Place ramekins into a baking dish.
- Add water to baking dish. The level of water should reach halfway on the ramekins.
- Bake for 30 to 40 minutes.
- Cool completely and place in fridge until ready to serve.
- When you’re ready to serve, prepare the sugar top.
For caramelized sugar top:
Use a spoon to add a layer of sugar to the top. Place ramekins in the oven. Broil for 2 to 3 minutes (my oven is set to 550°F and I just move the top rack closer to the top of the oven). Turn off broiler when sugar is darkened.
Next time I want to use vanilla bean instead of extract and see if it tastes sweeter.
Make sure to use egg yolks not the whole egg! Or if you want to use the whole egg, do 3 eggs rather than 5. I accidentally used 5 whole eggs the first time around and the custard part tasted too much like eggs to me.