Hello to everyone, and thanks for clicking my Instructable! I happen to adore creme brulee, and so I made it for my New Year's Eve party! It was such a hit, and we had none left at the end of the party! This is truly the most DELICIOUS recipe for creme brulee there is! Make sure to click the "Favorite" button after reading! Thanks!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
PLEASE: Be advised that this can make anywhere from 13-16 pots of creme brulee. Feel free to make half of this amount. Thanks! :)
You Will Need:
1 Quart Half-and-Half
2 Cups Whole Milk
2 Cups Heavy Cream
1 1/2 Cups Sugar
12 Egg Yolks
2 Quarts Hot Water
2 Teaspoons Vanilla Extract
Step 2: Make the Milk Mixture
Just a heads-up, that I used a true vanilla bean, and scraped the insides out. You can do this too, but if you don't have vanilla beans, just use the extract! :)
Preheat the oven to 325 degrees F.
Pour the milk, half-and-half, and heavy cream into a large saucepan. Add in the vanilla. Set this over medium-high heat, and bring to a boil. Whisk while cooking. After you have brought it to a boil, cover it with a lid, take it off the heat, and let it sit for about 15 minutes. Remove the vanilla bean, if you used it, and reserve it for another use. (One idea is to put it in your sugar, so it has a vanilla flavor.)
Step 3: Make the Egg-Sugar Mixture
Separate the eggs, and reserve the whites for another use. (Make sure to put them in the fridge. Keep them there for 3 days, and then turn them into macarons.)Place the eggs yolks in a bowl. Add the sugar, and whisk quickly until it just starts to lighten in color. When you raise your whisk, you should see it pour down and make ribbons in the rest of the mixture. Place this in a HUGE bowl, and you will be tempering the eggs next, and this makes a lot!
Step 4: Temper the Eggs
As you can see, I have moved the egg mixture over into a larger, nicer bowl. Now it's time to temper the eggs (take a deep breath). Slowly pour the milk mixture into the eggs mixture, whisking vigorously and continuously. Pour slowly, so you don't make scrambled eggs (I've done that once). Pour all of the milk mixture into the egg mixture and continue whisking until incorporated.
Step 5: Pouring Into the Ramekins
For this, we used 2 different types of ramekins, that were 4 ounces each. You may make more or less, depending on the size of your ramekins :)
Using a ladle, or pouring if it's easier, spoon the mix into the ramekins, carefully. Load the ramekins onto a baking tray, that will be able to hold water. After you have poured all of the mix, place them in the oven for 40 to 45 minutes, or until they pass the "jiggle test".
Step 6: Voici Ta Creme Brulee!
Here is your delicious creme brulee! If you like, pour some sugar on top, and torch it. I did this, but didn't take a picture :(. I really hope you like your dessert. Please make sure to vote for me, and give that "Favorite" button a click! Thanks!