Crème Brûlée

By Cindy

Happy New Year!

Well the new year is well on its way, and I'm among the many people who are thinking about trying to lose weight.  Before the year ended though, I decided to make something that was really special and not low calorie.  I wanted to make something for Christmas Day dessert that would be really above and beyond. It seems like whenever I'm out eating with a group of people, many of them order Crème Brûlée, so that's what I made.  Christy was home, and I asked her if I should make it the quick, easy way or the harder way.  She told me the hard way, so here are the instructions and the recipe that I used.   It's not really hard but it takes a little time from start to finish, and a small butane torch is required.  It can be made ahead of time and that is a big plus for me.  It tasted smooth and creamy with the crunchy sugar top that was hardened by the torch flame right before it was served.  

 Crème Brûlée

4 cups Heavy Cream

1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste

10 whole Egg Yolks

3/4 cups Sugar

6 Tablespoons Superfine (Baker's) Sugar

Preheat oven to 325 degrees.

Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.

Whip egg yolks with the sugar until pale yellow and thick.

Strain cream using a fine mesh strainer.



Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.

Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.

Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.

To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.

Serve immediately!

recipe from

The Pioneer Woman