Classic Creme Brulee for #FoodieExtravaganzaParty
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Juli of Pandemonium Noshery said: "July 27th is National Creme Brulee Day. Go classic, get creative, sweet or savory celebrate with anything brulee related. "
I knew I wanted to start with a classic / basic creme brulee recipe - because this is the very first time I've ever made it! It's been on my "to make" list for such a long time but I just hadn't made the commitment to buying a torch. I decided this challenge was the push I needed - so I ordered a torch and a super cute set of ramekins (I already had an odds and ends assortment of ramekins, but I wanted one that was a little bit prettier for these)!
Special tools I used for this recipe:
We absolutely adored this dessert. There's just something so special about it. The custard by itself is dreamy, perfectly smooth, beautifully luscious, and then you add that crisp, crunchy torched sugar topping and it's perfection!
This is such a great make ahead treat that can be pulled out and the torched topping created just before serving - which makes it work well for a small dinner party, or a special date night meal at home (or just another Saturday night at home...)
Come see all of our deliciously creamy creme brulee desserts!
- Classic Creme Brulee from Making Miracles
- Spanish Crema Catalana from Sneha's Recipe
Classic Creme Brulee
1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 Tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 Tablespoon Disarrono (Amaretto Liqueur)
- Preheat oven to 300 degrees.
- On low speed in your mixer, combine the egg, egg yolks, and sugar (scrape bottom and sides as needed to make sure mixture is evenly combined).
- Add in the vanilla and the liqueur to the egg mixture.
- Scald the heavy cream in a medium sized saucepan over medium heat - heat through just below boiling - do not allow to come to a boil (watch for the little bubbles along the edge).
- On low speed, slowly stream a little of the hot liquid into the egg mixture at a time, allowing to incorporate and temper between additions.
- Press the egg mixture through a fine mesh sieve to remove any unincorporated pieces and divide mixture between your ramekins (you can use any size ramekin from around 5 to 8-oz).
- If you have super thin ramekins (like some of mine were) you can use a baking sheet, if you're using taller ramekins use a baking dish with deeper sides. Arrange ramekins on sheet / in pan, and pour boiling hot water carefully around the ramekins to reach about half way up the sides.
- Bake in the pre-heated oven for 35-40 minutes for a more standard ramekin, for the super thin ones I only needed about 20 minutes. You're looking for the custard to be pretty much set when gently wiggled.
- Allow to cool to room temperature and then refrigerate for at least three hours.
- When ready to serve - sprinkle about a Tablespoon of granulated sugar over the surface of the custard and use your kitchen torch to gently caramelize the sugar. Allow to cool for a minute or so, so the sugar will harden up, then serve and enjoy!
Recipe adapted from Ina Garten
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