What are your New Year’s resolutions this year? Workout more? Eat healthier? Write in your journal everyday? I know those all seem to be popular goals during the new year, and they are great goals, but let’s be honest…who actually sticks with them throughout the whole, entire year? As hard as I try, I can never seem to make these habits stay very long! So this year, my New Year’s resolution is different. I’ve decided to try something that I actually feel like I can accomplish.
My resolution is to simply try a new recipe each month. Recipes that are wayyy out of my comfort zone. It sounds terrifying, but I’m ready to challenge myself! For example, I would love nothing more than to be able to finally master the art of macarons this year. Those little delicate French pastries look so beautiful, but they are so flipping hard to bake. I’ve tried time and time again to make them, and they either burn, go flat or crumble. Why are they so HARD?!
So 2018 will be the year that I take on those challenging recipes! The ones that I’ve always been afraid to make in fear of failing. Are you ready to try a new “challenging” recipe this year? Today’s recipe has always intimidated me, but I’ve finally put it to the test and it is so much easier than I thought it would be!
Crème brûlée is one of those desserts that I always love to order when ever I see it on the menu at the restaurant, but it’s also one of those desserts that I could never imagine myself making. Like how in the world do you even perfect this dessert? I mean, it has this rich, creamy custard layer topped with a hard sugar coating that crackles when you dig into it with a spoon. It’s a glorious sight, but surely it takes some serious skill to achieve!
And that’s where I went wrong. This classic French dessert actually isn’t hard to make at all! This recipe may have more steps than the average cookie or cake recipe, but crème brûlée really is a “piece of cake” (see what I did there?) to make!
Now, you may already have all of the tools on hand that you need to make this recipe. But, there are a couple things that will certainly make your life easier when making crème brûlée. A kitchen torch and oven-safe ramekins. I actually got a kitchen torch for Christmas and it was so much fun being able to torch the crème brûlée, instead of just placing it under the broiler (which can be difficult to time with such a delicate dessert). As for the ramekins, they are great for serving the crème brûlée in individual portions, plus they look so pretty!
Follow my steps below and you’ll be whipping out crème brûlée like a pro in no time!
Classic Crème BrûléePrint Recipe
- 3 cups heavy cream
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 5 egg yolks
- Extra white sugar
- Berries and mint for garnish
Preheat oven to 325F. Prepare six ramekins/mason jars and a 9x13 pan (or whatever size will fit your ramekins/mason jars) for baking the custard.
Add egg yolks to a large mixing bowl. Whisk vigorously until pale in color.
In a saucepan, add cream, sugar, vanilla, and salt. Whisk ingredients together. Cook the mixture over medium heat, until sugar is dissolved and cream just begins to boil.
Temper the egg yolks by pouring a small amount of the hot cream into the mixing bowl at a time. Whisk well after each addition of the cream. Continue adding the cream until it is fully incorporated into the egg yolks.
Evenly distribute the custard into the prepared ramekins or mason jars. Set the filled ramekins/jars into the prepared 9x13 pan. Fill the pan with boiling water, until the ramekins/jars are half submerged.
Bake the crème brûlée for 35 to 45 minutes. Note that the custard will not be firm at this point.
Remove the ramekins/jars from the oven, and place in the refrigerator. Let cool for at least 2 hours or overnight.
Right before serving, sprinkle 1/2-3/4 tablespoons of sugar over the custard. Use a food torch to caramelize the sugar, torching until the sugar has melted. You can also use your oven broiler if you don't have a food torch by baking the crème brûlée for a few minutes or until the sugar has melted.
Serve crème brûlée immediately with berries if desired.
Adapted from Tatyana's Everyday Food