Classic Creme Brulee

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Classic Creme Brulee - ButterYum

In our family we have a traditional of celebrating birthdays with a special meal - the guest of honor picks all their favorite foods, including dessert.  Now that our oldest is engaged, I thought it was appropriate to include our future daughter in law in this tradition.  When asked, she didn't hesitate listing the items she wanted for her special dinner.  Pork Tenderloin Medallions with Black Cherry and Raspberry Reduction, dinner rolls, and her childhood favorite green bean casserole.  Oh, and for dessert - Creme Brulee.  I love Creme Brulee so I was happy she asked for it.  Yes, it's rich and super high in calories, but it'so delicious I don't mind splurging every now and then.  
Note:  If you're like me and prefer your creme brulee to have a crunchy caramelized top layer over a COLD creamy custard, be sure to use deep ramekins (shallow ramekins will allow the cold custard to get very warm during the torching process).



Classic Creme Brulee
makes six 8-ounce servings
Printable Recipe

4 cups heavy cream
1 vanilla bean, split (*or 1 teaspoon pure vanilla extract)
1/2 cup sugar
6 egg yolks
Turbinado Sugar

Preheat oven to 325F. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes. *If using vanilla extract, whisk it into the egg and sugar mixture (do not heat it with the cream).

Place dishes in a large baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature.

Note:  Pure vanilla extract may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.