“You the Man” Classic Crème Brulee

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, it adds so much flavour and depth to this perfect dessert.

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Yields1 Serving
 3 c 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 c granulated sugar, raw if you have it
 Topping:
 1/3 c granulated sugar, raw if you have it
1

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 for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream. Butter a ramekin dish or similar-type vessel. Place ramekins or vessel into a large baking dish and add hot water to the baking dish until the water reaches halfway up the custard dishes, creating a water bath (au bain marie).

2

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.

3

Just before serving, sprinkle sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize or use a blow-torch to heat the sugar (my husband likes the blow-torch option). It takes about 2-3 minutes and sugar will turn a golden brown colour. Sugar burns quickly, so keep a close watch as you caramelize!

4

Enjoy!!

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Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


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= Spam (aka low budget)
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= Caviar (aka expensive…but you’re worth it!)

Ingredients

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

Directions

1

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 for 2-3 minutes until the mixture is thick and lemon coloured. Slowly whisk in warm cream. Butter a ramekin dish or similar-type vessel. Place ramekins or vessel into a large baking dish and add hot water to the baking dish until the water reaches halfway up the custard dishes, creating a water bath (au bain marie).

2

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.

3

Just before serving, sprinkle sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize or use a blow-torch to heat the sugar (my husband likes the blow-torch option). It takes about 2-3 minutes and sugar will turn a golden brown colour. Sugar burns quickly, so keep a close watch as you caramelize!

4

Enjoy!!

Notes

“You the Man” Classic Crème Brulee

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