Creme Brulee

Question of the day:

Is it possible to “blow-up” a blow torch?

Do not be alarmed….. but Megan + ignitable kitchen tools = ending result may or may not require a visit from the local fire department……

Let’s cut to the bottom line here –  the short end of a long story is that in order to successfully make creme brulee, I needed to replace my blow torch – which necessitated a trip to Sur La Table…..and not Williams Sonoma, because I have a long-standing rift with them over a slow cooker and a set of Bentley tires.

Unless you were there the day it happened, it’s probably within your best interest not to ask……


Crème Brûlée – adapted from from Dorie Greenspan
1 1/4 cups heavy cream
1/2 cup whole milk
3 large egg yolks
1/3 cup sugar
2 tsp vanilla extract
About 6 tbs. granulated sugar for topping
Center a rack in the oven and preheat the oven to 200F. Put the baking dishes on a baking sheet lined with parchment.
Bring the cream and milk just to a boil.  In a 1-2 quart glass measuring cup or in a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter or the hot liquid – this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the cream and milk. Give the bowl a good rap against the counter to de-bubble the custard, then strain it into the baking dishes.
Bake the custards for 50-60 minutes, or until the custards are set – tap the sides of the dishes, and the custards should hold firm. Lift the dishes onto a cooling rack and let the custards cool until they reach room temperature.
Cover each custard with plastic wrap and refrigerate for at least 3 hours, preferably longer. (The custards can be kept in the refrigerator for up to 2 days.) For the sugar to be successfully caramelized, the custards need to be thoroughly chilled.
To caramelize the sugar topping with a blowtorch, work on one dish at a time. Sprinkle the top of each custard evenly with sugar – about 1 tablespoon for each dish – then brown the sugar, cooking until it bubbles and colors. Wait until the bubbles subside before serving the crèmes.

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