Friday, January 29, 2010

Classic Creme Brulee

"If you curdle one more creme, I'll make you eat them all!" This is what my chef shouted to me when I worked at Three Birds Restaurant in upstate NY.  Strangely, as I made these creme's the other day I could hear his voice in the back of my head. I could feel the same fear that I did back then. Funny how dishes remind you of an experience huh? Besides all that, who the heck wants curdled creme brulee?!?! (curdled simply means the egg has cooked faster than the other ingredient)For those of you who have never had this smooth and velvety french custard, you will be happy you visited my blog.

Creme Brulee which literally means "burnt cream" in French, is a truly decadent and indulgent dessert. It is made with egg yolks, heavy cream and white sugar, then topped off with more white sugar and burnt to a golden hard candy-like crust.  This is one of my favorite desserts, I hope you enjoy it too :)

2 Cups heavy cream
3 Tsp Vanilla
1/2 Cup of white sugar
10 Egg yolks
Dash of Grand Marnier Liqueur (optional but really great if you have it)
8 Ramekins (4 if you are cutting this recipe in half)
Propane torch (if you dont have one you can use the broiler)

1. Separate egg yolks from the white. Put all egg yolks into a mixing bowl. Whisk a bit and then add sugar, grand marnier, and vanilla, whisk together but not too much, you don't want air bubbles while you whisk.

2. Slowly add the heavy cream whisking slowly. Pour mixture into a measuring cup so you can neatly pour the mix into the ramekins, (it will be hard to pour it from the mixing bowl)

3. Place ramekins in a baking pan and then pour in the creme mix. Fill nearly to the top. Now fill the baking pan with water about 1/2 up the ramekins. You are basically creating a waterbath for the creme's.

4. Bake at 250 degrees for about 1 hour to 1hr 20min. After 45 minutes gently shake the ramekin to see if it looks jiggly, like Jello. If it is still a little loose then continue to bake. If it barely jiggles then you know it is done.

5. Remove baking pan and let it cool for a while, then remove each ramekin and place in refrigerator for 6-7 hours or overnight.

6. To burn the sugar on top, spread about 1 Tbsp of white sugar on the ramekin and pick up and tilt it back and forth till the sugar is spread evenly. With a propane torch go in closely to the sugar and move it around quickly to melt the sugar. Remember when you move the torch away the sugar will still continue to caramelize so don't burn the sugar till its black, just brown.

7. If you dont have a propane torch, then put the sugar on the ramekins as stated above and then place them on a baking sheet, put into oven and turn on your broiler, make sure the rack in the oven is all the way to the top closest to the broiler. You can keep checking on the ramekins to see when they will be done, it is okay to continuously open the oven. Remove baking sheet and let it cool before serving as the ramekins will be hot.


  1. Looks amazing. Im glad that you did not curlde your eggs. I love what cream, and eggs can create. Thats why I studied baking and pastry arts. Keep on posting. :-)

  2. Replies
    1. Hi Samantha, there is one under Dedeserts on my recipe tab :). Thanks for stopping by.