Crème Brûlée
I have always been into French Cuisine especially since my family is French and my Nana
was born and raised in France. Many people know of Crème Brûlée and people always think it is super complicated to make but it really is not and it is a very delicious easy dessert. I hope you guys try out this recipe and love it as much as me and everyone else has that made it!
Ingredients
•1 Quart Heavy Whipping Cream •1 Cup Sugar
•1 Vanilla Bean
•6 Egg Yolks
•2 Cups Hot water
Preheat oven to 330°F
Split vanilla bean and scrape pulp. Place cream and vanilla bean with pulp into medium saucepan on medium-high heat, and bring to a boil. Take off heat and let sit for at least 15 minutes. Remove vanilla bean.
Whisk together 1/2 cup sugar and the egg yolks until a pastel yellow paste forms. Slowly add heated cream and whisk continually until combined. Pour Mixture into 6 ramekins and place ramekins into a small cake pan. Fill cake pan with warm water until it reaches the halfway point along the side of the ramekin. Bake for 45 minutes or until the edges have a jelly-like consistency, while the middle remains liquid. Remove from cake pan and cool in the fridge for at least 1 hour and 30 minutes.
When ready to serve, coat the top of the crème with a generous amount of sugar. Very slowly torch the sugar until a golden brown, caramelized crust forms. Chill for 10 minutes before serving.
I have always been into French Cuisine especially since my family is French and my Nana
was born and raised in France. Many people know of Crème Brûlée and people always think it is super complicated to make but it really is not and it is a very delicious easy dessert. I hope you guys try out this recipe and love it as much as me and everyone else has that made it!
Ingredients
•1 Quart Heavy Whipping Cream •1 Cup Sugar
•1 Vanilla Bean
•6 Egg Yolks
•2 Cups Hot water
Preheat oven to 330°F
Split vanilla bean and scrape pulp. Place cream and vanilla bean with pulp into medium saucepan on medium-high heat, and bring to a boil. Take off heat and let sit for at least 15 minutes. Remove vanilla bean.
Whisk together 1/2 cup sugar and the egg yolks until a pastel yellow paste forms. Slowly add heated cream and whisk continually until combined. Pour Mixture into 6 ramekins and place ramekins into a small cake pan. Fill cake pan with warm water until it reaches the halfway point along the side of the ramekin. Bake for 45 minutes or until the edges have a jelly-like consistency, while the middle remains liquid. Remove from cake pan and cool in the fridge for at least 1 hour and 30 minutes.
When ready to serve, coat the top of the crème with a generous amount of sugar. Very slowly torch the sugar until a golden brown, caramelized crust forms. Chill for 10 minutes before serving.
This sounds like a great recipe. You make it seem like an easy recipe which is good. Each step is very detailed and has purpose. Of course. It would love to make one someday.
ReplyDeleteSarah Skibby
Per.2
Thank you for this recipe, like all other French food this has to be one of my top favorites. Learning that your Nana was born and raised in France is really interesting, once again thank you for another recipe I could make during the summer.
ReplyDeleteI enjoyed how you explained your reasoning behind the recipe, and how you took a concept many see as complicated and wouldn't endeavor to try and made it accessible to everyone! :) -Naomi Friedland
ReplyDeleteI love creme brulee so I am definitely going to try this! Each step has enough detail making it easy to understand.
ReplyDelete-Alanah Arteaga
I've had creme brulee before and it was really good. I like how your recipe is so simple and I can easily make some with just a few ingredients at home. Thanks so much for sharing!
ReplyDeleteI really like this recipe because it remind me of High School musical and I think it's funny because we're almost done with High School so it nice that this piece makes you reminisce where we are now and this is teaching us to make a new creative dish. I like this piece very much so you deserve your props.
ReplyDeleteI've never tried this, so it's cool to know how easily I could make it. I also like that you explained the sentiment behind it with your grandmother and such.
ReplyDeleteWhenever I hear of crème brûlèe I always think of Zeke from High School Musical! This recipe looks super easy to follow and I can't wait to try it, thanks for sharing!
ReplyDeleteThis sounds like a great treat. The brief, yet detailed tutorial makes this very easy to understand and makes me want to try it right now!
ReplyDeleteYour recipe was simply easy to follow and made me want to try it. I personally love creme brulee and now I know how to make it at home! Good job! -Hannah Espejo
ReplyDeleteKaitlynn,
ReplyDeleteI cannot express how delighted I am to see this "how to". I have always considered crème brûlée to be the magnum opus of François Massialot, and I expect I will be trying out your recipe very soon. Your recipe is well structured and easy to follow. Also, I completely agree that crème brûlée is easier to make than it seems, good point! Thanks for the recipe!
What a great recipe! I've never had creme brulee before, but this list makes it seem easy to make. Definitely will try.
ReplyDeleteAkunna Chilaka
I LOVE creme brulee and I absolutely cannot wait to make this a hundred times!!! THANK YOU AND GOOD JOB! :)
ReplyDelete~Krystal Adodo
this is a very interesting and simple recipe, the steps provided are easy to understand.
ReplyDeleteI've been wanting to make creme brulee for the longest time, but never found a good recipe. Sounds simple and delicious. I'll have to try it soon.
ReplyDeleteMy cousin makes this for many parties, but I have never helped or anything. Now that I have this maybe I'll try it for myself. Your directions were very clear and concise. Good job. - Tatiana Nunez Per. 3
ReplyDeleteI enjoyed this "How to" piece because it shows all the ingredients to make this plate and with very good descriptive words makes me want to make this because I'm really hungry ahah! Never had it before but would want to soon! Good Job! :) AYYEE! -Ian Mendoza
ReplyDeleteThis was very informative and straightforward. Thank you for helping me make one of my favorite desserts. - Joshua Dalisay
ReplyDeleteI've never tried this , but now i gotta give this a try. Informative and straight to the point, which is always a huge plus in my books. Great piece and keep up the good work.
ReplyDelete-Michael Hernandez
I have wondered how to make this recipe but always stopped myself thinking it would be way to hard to try. With you laying it out in this easy to understand format and explanation, i am confident in my ability to complete the dessert by following your directions. Thanks for helping out!
ReplyDeleteThank you for these quick and easy to follow instructions. You reveal a savory and seemingly complex dish to be simple and straightforward, which isn't easy to do. I'll definitely be trying this real soon.
ReplyDelete-Andre Perez
I love that you're interest in cooking foods from your roots! The recipe is very clear and easy to follow, I can't wait to try this over the summer!
ReplyDelete- Tyger Ghodossi
This is a dessert that I have always wanted to know how to make. Thank you for this detailed how to!- Jaden Dawson
ReplyDeleteThis how-to was informative and to the point, much like how other instructions should be.Knowing how to cook is very important.
ReplyDelete-Ezinne Abba