People tend to over-estimate the amount of effort that has to be put forward to make a Creme Brulee. The margin of failure is relatively obscure as this holiday dessert takes little to no effort to make. From the classy stay-home soccer mom to the teenage Pyromaniac (question me not, your confuddling will be cured later), this French dessert, several countries also take claim, provides lasting entertainment and that's crunchy on top with a creamy vanilla custard on the inside.
Step 1: Ingredients
- 2 cups of heavy cream
- 1/2 teaspoon Vinilla Extract or 1 vinilla bean, split and scraped
- 1/2 cup granulated sugar
- 3 large eggs (yolks)(room temperature)
- 1 teaspoon orange zest
- Boiling water
- Propane Torch!!!
- 2 Saucepans
- 2 Whisks
- Medium-sized Mesh Strainer
- Large Bowls
Note: Recipe serves around 3 people but depends on the size of your ramekins
Step 2: Making the Custard
Preheat oven to 375 degrees Fahrenheit. Pour heavy cream, vinilla bean (or) extract, and orange zest into a medium sized saucepan over medium-high heat, whisk together, and bring to a slight boil. remove from heat and cover for 15 minutes.
Meanwhile in a medium bowl, whisk together 1/4 cup of granulated sugar and egg yolks until well blended.
Remove top and strain custard into a bowl so the vinilla peel and orange zest can be removed. The next step is an important procedure when making custards as it increases the temperature of the yolks so they don't turn it scrambled eggs. With whisk nearby, temper the eggs by adding one spoon full of cream mixture to the yolk mixture and whisk continuously through this process (or vis-versa). When, about, 1/5 of the cream mixture is incorporated into the yolk mixture pour the yolk/cream mixture back into the remaining cream mix and whisk until well blended