When I owned my restaurant, one of the desserts I often made was the Creme Brulee. It was, by far, my husband’s favorite. I can remember on Saturday nights while I was in the kitchen cooking, he and our kids would be sharing a piece of my “Death by Chocolate” cake and a Creme Brulee. They would take a bite of one and then a taste of the other. They loved the combination of the flavors.
My health forced me to get out of the restaurant business, and much to my husband’s disappointment, I stopped making the Creme Brulee. You see, I had lost the love of cooking. The disappointment over my health’s failure and the effort I had to put into recovering took everything out of me. It was my daughter moving out on her own (several years later) that finally bought back the passion I have for food. She wanted me to write down all my recipes for her, and I didn’t want to handwrite everything, so she suggested I start a blog and post them. I never expected to have the followers I do, and I never expected to find my love for cooking again, but here it is. I come home from my day job (as a school counselor), and I cook in the evenings, cook on the weekends, and work on my cookbook template and ideas in all the minutes in between. But you know what makes my husband happy? That I have finally gotten to my Creme Brulee recipe!
So, here it is.
- 4 egg yolks
- ⅓ cup of sugar
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
- Pre-heat the oven to 325-degrees.
- Take four eggs and separate the yolks from the whites. Discard the whites or save them for something else.
- Place a medium-sized pot on the stovetop on medium heat with the 2 cups of cream.
- Bring the cream up to a low bubble (do not boil).
- Slowly drizzle the 4 egg yolks into the cream and whisk them in. You want to do this slowly, so the yolks don’t cook unevenly.
- Whisk in the 1 teaspoon of vanilla and the ⅓ cup of sugar.
- Pour the mixture evenly into ramekin containers.
- Place the ramekins into a shallow pan that you have placed water in. Make sure you don’t have too much water in the pan. You only want to water level to be even with the creme brulee level.
- Bake in a 325-degree oven for 35 minutes.
- Remove and allow to come to room temperature.
- Place a teaspoon of granulated sugar on top of the creme brulee
- Using a small handheld torch (you can use a heat gun, but that can be messy) lightly brown the sugar on the top of the creme brulee.
- Chill and then serve.
If you like this dessert check out my no bake Oreo Chocolate Mousse Pie!