Now that you know my angst surrounding baking you are probably wondering how in the world I talked myself into Creme Brulee. Last weekend I had seen yet another cooking show where the chef whips up creme brulee and exclaims to the audience how utterly easy it is to do. Well, I've about heard enough! That was it! I am going to the store to buy my own butane blow torch (it was the ONE kitchen gadget I have yet to own) It was the blow torch that really sent me in a tizzy. Blowing fire and burning things never looked so fun! I settled on a recipe, made my grocery list and hit up my HEB...only to leave with everything I needed except for the blow torch. I wasn't going to let that stop me. After all, I should find out if I am even capable of making a creme brulee before I purchase another kitchen gadget.
HWM Vanilla Bean Creme Brulee
5 Egg Yolks
2 Cups Whipping Cream
1 Tablespoon Vanilla Extract
1 Cup Sugar (plus more for burning on top at the end)
1 Vanilla Bean, split lengthwise
Let me stop for a second to say that you can infuse your dessert with ANY kind of flavor! Instead of adding a vanilla bean to steep in the hot milk, what about a sprig of lavendar or other herb like thyme? Fresh ginger, jalapeno (that's a Texas thing) or herbal tea would be fantastic. What about a splash of liquor like Bailey's? I just wanted you to know you can take this recipe and customize it to your liking.
Let these cool on the counter, then cover with plastic wrap and chill in the fridge for 4 hours (or as long as you can wait.)
But guess what? It was still soooo yummy! The charred top didn't stop us from completely devouring this dessert. I loved the deep caramel crust that formed on top. Woo Hoo, I can bake! Well, I can make Creme Brulee at least. As it turns out, the chefs on TV were right - this is an easy dessert.
I'm excited because it doesn't hav a long list of fancy ingredients, or call for fancy kitchen appliances - I used the oven and it worked great. Now before dinner the next night, I went and found me one of those butane torches and charred the hell out of our creme brulee the second evening - it was way more fun. I can see these being a hit at a dinner party. You can make these the day before the event, and then do the burnt sugar right before serving. If you trust your dinner guests enough, let everyone do their own.
I have a bunch of spiramint from the farmers market, maybe I will do mint chocolate next?