I’m extremely lucky to be blessed with friends who have all sorts of talents and ambitions. One of my best friends is an engineer by day, chef by night. Well, she doesn’t technically have a job as a chef but has gone through culinary school and is constantly making the most delicious food. Since she is always cooking up a storm, I thought it would be amazing if she could share some of her recipes and insight with us.
You’ll find lots of new recipes on here from her. I’ve asked her to share recipes that are not your usual every day recipes but items that are maybe not made often or recipes that people think are hard but are actually very simple. The other night as we were texting, she mentioned nonchalantly that she was making Creme Brulee for herself. I was asking questions about the process and she made the whole thing sound so easy. Needless to say but I’ve never tried to make creme brulee but after chatting with her, she made it sound like a breeze as long as you follow each step correctly.
Homemade Creme Brûlée Recipe
Makes 5 servings in 4oz ramekins
For best results, make this one day ahead of time. The custard should be refrigerated overnight.
Ingredients
- 4oz whole milk
- 12 oz Heavy Whipping Cream
- 1/2tbsp vanilla bean paste
- 3oz granulated sugar
- 5 egg yolks
- Granulated sugar as needed for crispy topping
Directions
- Pre heat oven to 325 degrees.
- Measure all the ingredients before starting.
- Whisk sugar with egg yolks until sugar is combined and yolks turn slightly lighter in color.
- Heat heavy cream with milk and vanilla paste (be sure not to bring to a full boil) until the edges begin to lightly bubble.
- Pour heavy whipping cream/milk mixture over egg yolk/sugar mixture slowly so as to not scramble the yolks until fully combined.
- Strain the custard through a fine mesh sieve.
- Pour strained custard into ramekins and set ramekins into 9×11 baking dish. Add enough water to come two-thirds of the way up the ramekins.
- Bake until set, about 45-50 minutes. The custard should only jiggle a little in the middle of the ramekin when they are set.
- Refrigerate overnight.
- When ready to serve, top with a thin even layer of sugar and, following the directions on a kitchen torch, caramelize the sugar for a nice crispy topping! Top with fruit or mint or serve as is.
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