I’ve mentioned before that, if given a choice, I generally go for chocolate, especially brownies. One exception is creme brulee. I was looking through my posts recently and couldn’t believe I’d never posted about creme brulee. It may sound intimidating, but honestly, it’s not difficult- trust me on this….. and you still have time to make it for Valentine’s Day!
My favorite creme brulee recipe is from The Barefoot Contessa’s “Barefoot in Paris”. I love how she describes this dessert – “It’s the ultimate guy dessert. Make it and he’ll follow you any where”. Guys… she’ll follow you anywhere too!
Creme Brulee (makes 5-6 servings)
- 1 extra large egg
- 4 extra large egg yolks
- 1/2 cup sugar, plus extra for caramelizing the top
- 3 cups heavy cream
- 1 tsp pure vanilla extract
- 1 Tblsp Grand Marnier
- Boiling water for cooking
- Preheat oven to 300 degrees F.
- Mix the egg, egg yolks and sugar in a mixer with a paddle attachment, on low speed, until combined.
- Meanwhile, heat the cream in a small saucepan until it’s hot, but not boiled. (Too hot and the eggs will cook when mixed with the cream)
- With the mixer on low speed, slowly add the cream to the eggs. (I pour the cream down the side of the bowl).
- Stir the vanilla and Grand Marnier into the mixture.
- Pour the mixure into 6-8 ounce ramekins – through a sieve. (This will insure the mixture is smooth, that none of the egg mixure got cooked)
- Place the ramekins into a baking pan and place on the middle rack of the oven. Pour boiling water into the pan so the water comes halfway up the ramekins.
- Bake for 35-40 minutes, until the custards are set when gently shaken.
- Cool to room temperature and refrigerate until firm.
- When ready to serve, sprinkle 1 Tblsp of sugar on the top of each ramekin.
- Place the ramekins under a broiler (or use a kitchen torch) to caramalize the sugar.
- Allow the brulee to sit at room temperature for a few minutes, for the sugar to harden. Serve.