“Magic Potion” Crème Brulèe

By Jackie DeKnock  , , ,   

December 30, 2015

This is the best crème brulee that I’ve ever tasted…and no, not because its my recipe! It truly is creamy, smooth and silky. I love the vanilla bean essence and cinnamony spice that adds so much flavour and depth to this perfect dessert.

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  • Yields: Serves 2 (save 2 for tomorrow)

Ingredients

3 cups whipping cream, 35% its rich and its worth it!

One 2-inch piece of vanilla bean or 1 teaspoon vanilla extract (I strongly suggest using the vanilla bean…you’ll see why once you taste it)

6 egg yolks

1/3 cup granulated sugar, raw if you have it

½ teaspoon cinnamon

Topping:

1/3 c granulated sugar, raw if you have it

Method

Preheat the oven to 300 F. Bring cream to simmer. Cool slightly and add in vanilla bean that has been sliced lengthwise.

In a separate bowl, whisk together egg yolks and sugar. Blend for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream.

Butter a ramekin dish or similar-type oven-proof vessel. Place ramekins or small baking dishes into a large baking dish and add hot water to the baking dish until the water reaches halfway up around the custard dishes, creating a water bath (au bain marie).

Bake 35-45 minutes or until the custard is just set and slightly golden. When removed from the oven it will be a little wobbly, not to worry, it will set when chilled. Remove from water bath, cool and refrigerate.

Just before serving, sprinkle sugar evenly over each custard.

If you have a blow-torch, this is when you light it up and let the sparks begin (most men prefer the blow-torch option, my husband did). It takes about 2-3 minutes for the sugar to caramelize and turn a golden brown colour. If you don’t have a blow-torch (who does…OK, I do), place your crème brulèe under your broiler as close to the heat as possible and watch closely as the sugar caramelizes. Sugar burns quickly, so keep a close watch as you caramelize! Enjoy your magic potion.

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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