Creme Brûlée

On Thursday morning, my mom, Lauren, and I went to our friends, the Arnold's, to learn how to make creme brûlée! We were joined by our other friends as well. It was sooo good!  Thank-you Matthew for teaching us and Mrs. Arnold for opening up your home! My favorite part was torching it to make the top hard(: Here is the recipe we used and a few pictures to go along!

Enjoy

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Classic Brûlée

Ingredients

• 9 egg yolks

• 3/4 cup superfine baker's sugar

• 1 quart heavy cream/ (also the same as heavy whipping cream)

• 1 vanilla bean

Serves 6

Preheat the oven to 325F, then in a large bowl (I prefer a large glass measuring pitcher, like the one I had today) mix the egg yolks and sugar together with a whisk until the mixture is pale yellow and thick. Pour the cream into a medium saucepan over low/low-medium heat. Use a paring knife to split the vanilla bean down the middle (lengthwise), and scrape out the seeds and add them to the saucepan. Bring the cream to a brief simmer and remove from heat. 

Temper the yolks by gradually adding the hot vanilla cream, whisking constantly (don't be slow at this, the fast and harder you mix, the better the end result will be). If you add the cream too quickly, you'll cook the yolks, so be careful! Once the cream is completely mixed with the yolks (it's ok if it looks a little foamy), pour into 6 6-ounce ramekins (the other ones are fine too, but you may end up with less or extra depending on what you use), about 3/4 full. Place in a roasting pan with enough water to come halfway up the sides of the ramekins.

Bake until barely set around the edges, about 40 minutes. You can choose to cover loosely with foil to prevent browning. Remove from the oven and cool to room temperature, then transfer the ramekins to the refrigerator and chill for at least two hours. As I said before, the longer it's in the fridge, the nicer the texture will be. Sprinkle about 1 tablespoon of sugar on top, just enough to cover the top with an fine layer of sugar, and torch the surface to brown the sugar and form a crust. Voila! 

                                                    Splitting the vanilla bean

See an A in my brûlée(: