A few years ago I received a Creme Brulee Set as a present (Thanks Shawn!). The set contained four porcelain ramekins and a torch.
Since I'm a budding pyro, the torch was the first piece I used. However, I did not make the dessert until today.
The recipe contained in the set was very straight forward and simple.
Creme Brulee (Burnt Cream) is a silky smooth custard dessert with a crunchy sugar topping.
3/4 C Heavy Cream... Today I used whipping cream.
1T + 2 tsp Sugar... For some reason, I had stuck in my mind 3/4 C sugar and measure it out... thinking that's a lot of sugar. Fortunately, I reread the recipe.
2 Egg Yolks
1/2 t vanilla
Preheat oven, 300F and boil some water - I used 1 cup.
1. Combine cream and sugar in a small saucepan over medium heat. Cook and stir occasionally to a simmer... about 5 to 6 minutes.
2. In a separate bowl, beat egg and vanilla until light.
3. Slowly add that hot cream mixture into the beaten egg to temper the eggs. Continue adding and beating the mixture.
4. In a baking pan, arrange ramekins. Pour in brulee mixture evenly into each ramekin.
5. Pour the boiling water into the baking dish so the brulees will bake in a water bath. Water should be halfway up the side of the ramekins.
6. Cover loosely and bake for about 25 to 30 minutes.
The four ramekins out of the oven and cooled. Afterwards, the individual ramekins were wrapped in cling film and refrigerated.
The burnt part of burnt cream.
Before serving, sugar was sprinkled sugar atop the custard.
The image shows Sugar in the Raw(TM)(aka turbinado sugar).
The torch was used to melt, slightly caramelize the sugar to form a crunchy topping.
For the sugar topping, I tried granulated sugar about 1/2 to 1 tsp. The topping didn't seem to harden up properly. Shawn suggested using turbinado sugar. At the local Starbucks, I picked up a couple packets of Sugar in the Raw (TM). Don't worry I didn't steal the packets. Being a shareholder, I'm part owner so the packets are complimentary. lol.
The final dessert turned out well. Silky smooth vanilla flavored custard. The turbinado sugar did the trick for the crunchy crust.
Of course, I can't leave well enough alone.
My next try I plan to use heavy cream and use a vanilla bean instead of vanilla extract.