Creme Brulee

ahahahaha so as an early christmas present, my friend got me a freaking kitchen torch :))) well technically, his aunt, but WHATEVS he’s the one who handed it to me XD but omg i freaking LOOOOOOVE EEEETTT. i’ve already made 2 batches of creme brulee to bring it to school and eat and as usual, people wanted some, i gave some, and they LOOOVED it XD literally, the minute i got home with the torch, i started making the creme brulee XD this recipe gave me enough custard to make about 8 small ramekins yum.

when i made the creme brulees, i mixed up and baked the custards the night before, let it chill in the fridge overnight, and then whenever i wanted one, i just sprinkled on some sugar, and then fired it up with the torch 🙂 it. was. AWESOME. oh and those egg whites that never got used? definitely turned them into macarons.

 What you need:

  • 6 egg yolks
  • 6 tbs white sugar
  • 1/2 tsp vanilla
  • 2 1/2 c. heavy cream
  • 2 tbs brown sugar

and yes THATS IT. Preheat your oven to 300°

then take your egg yolks, 4 tbs of white sugar, vanilla, dump them into a heat proof bowl, and whisk until creamy.

then stick your cream in a sauce pan, and heat until its almost boiling and then remove from heat…. this you’ll want to watch veryyyy carefully because it can definitely boil over very quickly and turn into a gross mess….  take a ladle full of hot cream, and then while whisking your egg mixture, gradually add in your ladle of cream. this will temper your eggs so then they dont just scramble, which is what would happen if you dumped cold eggs into hot cream…..ew. so yeah mix in a few more ladle-fuls until youre sure that your eggs arent cooking on accident, then dump the rest of the cream into the eggy mix.

now save on dishes, and rinse that pot that you used for the cream heating, and then fill it with water about 3 inches high. set it to boil. now remember that heatproof bowl that we used to mix everything up in where your egg/cream mix is now chillaxing?  yeah now set that on the pot, and whabam, youve created a double boiler. saves on dishes, and gets the job done. what more can you ask for?

continue heating and stirring your custard with a wooden spoon until it coats the back of the spoon and if you were to run your finger along the back of said spoon, then you’d clearly be able to see the trail of your fingie. which is about 3-5 minutes depending on how much your water is simmering.

once that is done, remove from heat, and them spoon into your ramekins. place them on a baking tray, and put those into the oven for 30 ish minutes. it should be slightly set, but still jiggly in the middle….. kinda like a cheese cake…yet not… 0.o does that make any sort of sense?

once those are out let them cool to room temperature before putting them in the fridge for the night (or at least an hour if youre short on time) this will prevent any condensation from forming on the surface of the custard-y goodness…that will totally kill all your hard work.

when those are done chillin, then mix together the 2 tbs of white sugar and your 2 tbs of brown sugar. sprinkle it over each creme brulee, making sure that it covers the entire surface and doesnt just sit there in a pile.

take your kitchen torch, and then fire away until the sugar top has melted into a golden brown caramel. and for you people who dont have a torch to use, then just set it in the broiler for like 2 minutes or until the sugar has reached the state of caramel goodness.

let them cool because i assure you, you will burn yourself if you attempt to eat the ridiculously hot caramel. after that, you can munch away on your custard yumminess 🙂



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