Creme Brulee

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Creme Brulee is seriously one of the easiest recipes to make. The hardest part is separating the eggs. Once you get the hang of that, it’s just a lot of mixing and waiting.

The waiting is the hardest part for the kids. It takes a while to cook and it takes even longer to chill. It’s super fun to make though and my kids love eating it.

creme brulee-cooked

I just love saying it. It makes me sound all sophisticated and fancy.

creme brulee-with kids

As I said before. I started teaching cooking classes in my house for the neighbor kids. I already bake and sell bread to most of them so they all know me as the bread lady. It’s been so fun having them in my kitchen getting their hands dirty with me. I wanted the older class to be super excited about their first class so we made these and we had so much fun. Most of them had never tried it so whether they liked it or not, at least they got to experience a “fancy” dessert.

Once the kids got comfortable with the torch (and once we figured out how to get it started easier), the kids loved torching and caramelizing the tops on their own.

creme brulee-torch

I have never been a huge fan for Creme Brulee but this time around I’ve really enjoyed eating them. I really like it with raspberries too. I didn’t love it with blueberries though. Play around and discover how you like it best.

creme brulee-final

Creme Brulee

1 Tbsp. Butter, softened
6 egg yolks
6 Tbsp Granulated Sugar
1 ½ cups Whipping Cream
½ tsp Vanilla Extract
Vanilla Beans (optional)
2-3 Tbsp. Turbinado (raw) sugar, Granulated sugar, or Brown sugar

1. Wash your hands, clean your work area, and make sure you have all the ingredients.
2. Preheat oven to 275 degrees.
3. Butter the inside of 6 ramekins (6 oz size)
4.Place a paper towel on the bottom of a 9×13” pan and place the ramekins on top of the paper towels. The paper towel helps the ramekins not slide around.
5. Separate each egg, keeping the yolk only. Place all the yolks in a medium size bowl and whisk the eggs until they get a little thicker.
6. Slowly add the sugar and keep mixing until all the sugar is dissolved.
7. Add the cream, vanilla, and scrape out a vanilla bean (if you have one). Mix it all together.
8. Pour the mixture evenly into 6 buttered ramekins and put the ramekins in the 9×13” pan.
9. Place the pan in the oven then add hot tap water until it comes up halfway on the ramekins.
10. Bake uncovered for 50-60 minutes. You want the sides to be set up but the middle to be a little jiggly.
11. Carefully remove from the oven and let them cool in the water.
12. When they are cooled, remove from the water and cover them with plastic wrap and place in the fridge. Chill for at least 2 hours (and up to 2 days).
13. When ready to serve, sprinkle with sugar. You can use brown sugar, granulated sugar, or turbinado (raw) sugar. Carefully use a kitchen torch to caramelize the sugar on top. If you don’t have a torch, you can place in the oven under the broil setting and let it cook that way. You want the rack to be up high in the oven for the broil to work. Watch it very carefully so it doesn’t burn. Chill again if desired but no longer than 45 minutes. Serve with berries or as is.

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