EddieO's Creme Brulee

Submitted by: Eddie Goodridge
My desert specialty! Cheap, easy.....not fast though and you need lots of fridge space, especially if you make more than 1 batch.

Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: desert ·

Ingredients

4 eggs
1 teaspoon vanilla
sugar
1 pint heavy cream
Dash of salt

Method

Step 1:

And here are the tools you'll need:

A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350 F.



Step 2:

Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute.



Step 3:

Next, put 4 tablespoons of sugar into the mixing bowl.


Step 4:

Add 1 pint of heavy cream.



Step 5:

Stir gently with a whisk. You're not whipping this, just stirring. (this is tough, take your time) Next, put it into the microwave for 2 minutes to dissolve the sugar.


Step 6:

While that's going, whisk those yolks a bit. Just enough to break the yolks up and smooth it out some.


Step 7:

When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. (you try other flavors of extract, but error on side of caution about putting in two much!)



Step 8:

After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan.



Step 9:

FIt all the ramekins in the pan.


Step 10:

Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.



Step 11:

Bake @ 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake.

Let them cool a bit and then pop them into the fridge. It's best to chill them overnight, but they're certainly edible after a few hours of chilling.



Step 12:

When you're ready to serve, get out a butane torch of some sort. I've got a nice one that came in a set with the ramekins. There are plenty of options. If all else fails, you can melt the sugar under the broiler.



Step 13:

Sprinkle on some sugar. I'm using plain sugar, but you can use brown sugar instead. Vanilla sugar works best.



Step 14:

Torch it.



Step 15:

Let the creme brulee cool for just a minute, and enjoy.

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