I found a lovely recipe for Creme Brulee for Two over at Dishing the Divine. Creme Brulee is one of Bri’s favorite desserts and so it seemed appropriate to make it to go along with our little home cooked meal while he was visiting.
Creme Brulee is the best. It is the perfect combination of sweet, creamy, rich, and delicious However, you don’t feel that full after because it’s not dense like cake, brownies, or cookies. Plus, it is fancy. It just looks fancy. All that caramelized sugar on top and the fact that it is French. I love it. And, it is so simple because of how few ingredients you use to make it! We had everything on hand except for the cream. We were able to prepare it in 15 minutes before I had to run off to work and Bri monitored the baking/cooling process from there. Then, we invested in a cheap kitchen torch to finish them off with the caramelized top. That torch worked terribly and now I am looking into purchasing a nicer one. I mean, I am going to need one ASAP if I am going to make creme brulee all the time, which I will.
1 cup heavy whipping cream
1/4 cup + 2 tsp sugar
3 egg yolks
2 tsp vanilla
1. Preheat oven to 300.
2. Bring a large pot of water to a boil.
3. In a saucepan, combine the cream and 1/4 cup of sugar. Bring to a rolling boil. Remove from heat, stir in vanilla, and let cool for 15 minutes.
4. In a separate bowl, beat the eggs until broken up. Slowly stir in the eggs to the cooled cream mixture. Divide mixture among two 6 oz. ramekins. Place the ramekins in a baking dish.
5. Carefully, pour the boiling water into the baking dish until it reaches about 2/3 up the sides of the ramekins. Make sure not to get water into the ramekins. Place the pan in the oven for 50-55 minutes or until creme brulee is only slightly wobbly. Let cool for two hours and then place in the fridge to chill for 4 hours.
6. Sprinkle 1 tsp of sugar over each ramekin and caramelize with a kitchen torch. Place back in fridge for 30 minutes to set.
I LOOOVE Creme Brulee – have never tried making it myself, so am thrilled to see this simple recipe. So glad you shared. Thanks.