Monday, August 06, 2007

Creamy Goodness.

Cracked., originally uploaded by razzieswirl.

I cannot describe my love for really good creme brulee. And luckily, it's really, really simple to make. Anyone can do it, if you can boil water, you can make creme brulee. I'm a true believer of this. Maybe I'm wrong, some may disagree with me. I know we covered a day of custards, including creme brulee, in culinary school. So maybe it's not as easy as boiling water, but close. The ingredient list is short, the steps, are also short. So what's not easy about it? And you'll have enough egg whites left over to whip up a few days worth of egg white omeletes for an easy, healthy morning breakfast (to make up for your very unhealthy indulgence of a dessert).

My suggestion; buy a bottle of champagne, make yourself some creme brulee, pop Amelie into the DVD player and cozy up on the sofa. This, my friends, is my idea of a perfect evening.

This is the perfect creme brulee recipe, it's creamy, smooth, sweet, has the perfect consistency and has the most intense (in a good way) vanilla flavor. You can never go wrong with an Alton Brown recipe.

Recipe: Vanilla Bean Creme Brulee (Courtesy Alton Brown)


1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water


1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.
4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (7 to 8-ounce) ramekins.

7. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

8. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

9. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

10. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.

11. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.

12. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Most of the vanilla bean will sink to the bottom, so you may end up licking the ramekins clean. I know I do!