Since I’m on a creme brulee kick (and who doesn’t LOVE it)….here’s the dessert version. The combination of hard, caramelized sugar atop velvety-smooth, chilled custard is the draw to this French classic (translates to “burnt cream”). It’ s a great make-ahead finale for your holiday dinner parties. Bottom line, this recipe just needs to be documented. If you don’t bake (like me) but can turn on a hand mixer, you can pull this one together. So kids….here it is! You can do it! I know you can!
Creme Brulee (adapted by Alton Brown, Food Network)
Serves 6-8 (depending on the size of ramekin)
1 quart heavy cream
1 tablespoon vanilla extract
1 cup sugar, divided
6 large egg yolks
2 quarts hot water
Pomegranate seeds, mint leaves
Preheat over to 325 degrees. Place the cream, vanilla in a medium saucepan. Bring to strong simmer (just before it boils) over a medium-high heat. Remove from heat, cover, and let sit for 15 minutes. In a medium bowl, mix together 1/2 cup sugar and the egg yolks until well blended. Add the cream a little at a time, (this will temper the eggs so they won’t currdle) stirring continually. Pour the liquid into 6 (7 to 8) ounce remekins. Place the remekins into a large pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake just until the creme brulee is set, but still wiggley in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours or up to 3 days. Remove the creme brulee from the refrigerator for 30 minutes before you browning the sugar on top. Divide the 1/2 cup sugar between the 6 remekins. Using a torch or under the broiler, melt the sugar til a crispy top forms, about 4 to 6 minutes. Let the creme brulee sit for about 10 minutes before serving. I prefer placing the ramekins back in fridge and serve cold. Keep in fridge for approximately 45 minutes. The caramel will be hard, wait too much longer, the sugar will start to soften and dissolve in the custard.
Garnish with pomegranate seeds (*Costco sells large bags of just the seeds!!!) and a mint leaf. OR place raspberries and a few teaspoons of sugar in a small saucepan. Cook til sugar melts and it thickens, about 10 minutes. Run through a strainer and when cool, pour on the creme brulee. Add mint leaf.