The first time I had Crème Brûlée I was in a little seafood restaurant in Lunenburg, Nova Scotia. It was definitely a case of love at first bite!
Crème Brûlée is a dessert consisting of a rich vanilla custard base topped with a contrasting layer of hard caramel. I believe it is traditionally served at room temperature but I have taken it directly from refrigerator, sprinkled on the sugar and broiled it; and let me tell you, it was delicious. I loved the contrast between the creamy, cold custard and the warm, crunchy topping.
The last time I made this dessert there were only going to be three for dinner; so I cut the recipe in half and it turned out perfectly!
Eggs and vanilla pod.
Bringing cream and vanilla to a simmer.
Slowly adding simmering cream and vanilla to eggs and sugar.
Adding boiling water to pan.
Crème Brûlée cooling to room temperature prior to refrigeration.
The deliciously, decadent finished product!
- 2½ cups whipping cream
- 1 vanilla bean, split and scraped
- 8 egg yolks
- ⅓ cup sugar, plus extra for broiling
- Preheat oven to 325 degrees F.
- Place 6 ramekins in a baking dish (make sure baking dish has sides at least 1½" - 2 " high)
- Heat 2 cups of the cream with the scraped vanilla seeds and pod until it reaches a simmer.
- Meanwhile, in a bowl whisk together the egg yolks and ⅓ cup sugar.
- Remove vanilla pod. Pouring very slowly, whisk the hot cream into the egg yolk mixture.
- Divide mixture among the 6 ramekins.
- Carefully pour boiling water into the baking dish until about ½ way up the sides of the ramekins. (To make this easier - pull oven rack out a little, add the baking dish and ramekins, remove one ramekin, add boiling water to half way up sides and then put the removed ramekin back in the pan.)
- Bake for 20-25 min., until the outside of the custard is set and the centre still jiggles.
- Remove from oven and leave ramekins in water for 15 min., remove from water and cool to room temperature before chilling in refrigerator.
- To serve, sprinkle with a thin layer of sugar and broil until golden, repeat.