Learn With Me | Vanilla Crème Brûlée

Crème Brûlée! Where have you been? And you're probably wondering where I have been with my "Learn With Me" posts!  I think I have a good excuse; shortly after I started this series I also started a cleanse/detox diet that has ended up being a bit of a lifestyle change.  And although I love my sugary, sweet, french recipes, I have been trying to avoid them at the same time.  I was in the mood however to try a desert for my family this weekend, and Crème Brûlée was requested.  Why haven't I tried making this before? It's so easy!  Granted, the number of egg yolks did intimidate, but this dessert was fairly simple, and so good (I took a taste, just to make sure)! This recipe is to die for!

Vanilla Crème Brûlée
(Adapted from "I Know How to Cook" by Ginette Mathiot).  Serves 4 to 6 (depending on the size of the ramekin).

4 cups heavy cream or (2 cups of milk and 2 cups of cream)
1 vanilla bean, split or (add more to taste)
1 cup superfine sugar
10 egg yolks (small)
1/2 cup brown sugar

Preheat oven to 300 degrees F.  Mix the cream, vanilla bean and half the superfine sugar.  Bring to a boil, but don't let it boil, whisking all the while.  Remove from heat and cool. Scrape the vanilla beans into the milk and remove the empty pods. Beat egg yolks in a bowl with the balance of superfine sugar until white and creamy. While still beating, pour the flavoured cream mixture over the eggs slowly and mix well, making sure not to curdle the eggs. Pour through a sieve (to remove the vanilla pods). Pour into an ovenproof dish or 4-6 individual ramekins and place the dishes into a roasting pan half-filled with hot water.  

Bake for 45-50 minutes, or until the custard is set (don't let boil). Cool to room temperature, then refrigerate for 3-4 hours.  Take out of fridge about a half hour before serving and sprinkle the custard with the brown sugar, putting the dishes under a very hot broiler just long enough to carmelize the top (approx. 3-4 minutes). The sugar will form smalls balls on the surface. Or use a kitchen blowtorch to carmelize the sugar. 

Add some blueberries and mint for garnish (if you like), or leave plain! 

Crème Brûlée, so delicious! What are you making these days? 

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Jan Halvarson


Claire said...

Is it really as easy as you say? I've been a fan of Crème Brûlée for a long time but never had enough courage to make it myself!
Claire xx | somewhere... beyond the sea

S. said...

Ohh! I love the CRÈME BRÛLÉE, I want to try the recipe!! Thank you!

Anonymous said...

Wow, that looks really delicious!

Jan Halvarson said...

Claire - it is! make it!

Jan Halvarson said...

Sara Max - You're welcome!

Unknown said...

good it a nice

obat darah manis untuk anak

Coco Cake Land said...

jan i love it!! love the learn with me series - you could tackle some sugar free and raw desserts? do you know that restaurant the Acorn in vancouver? they have a super delicious raw cashew "cheesecake"... ps love the styling too!

Jan Halvarson said...

Thanks Lyndsay! And no I haven't been to Acorn yet - I keep seeing it - love the outside decor. Must check it out! And yes I need to look at other options for this series or I'll fall off my plan for sure!!!!

Kimmy said...

Those look so yummy!!!