Every time I have an excess of half & half in the fridge, I either make ice cream or creme brulee. Mostly the decision to make either depends on the weather. Right now, it’s a wee bit colder in Florida, so when I picked up some half & half for a ridiculously small amount of money, I knew most of it was destined for my ramekins. I received a kitchen torch for Christmas 2010 and hadn’t tried it out yet. Let me tell you, I had way too much fun with that torch.
If any of you have been hesitant to try making creme brulee because you thought it might be hard, let me put your mind at ease. It is completely easy peasy. Truly. Heat a little half & half, add it to an egg sugar mixture along with some vanilla. Bake. Cool. Torch.
(from the Joy of Cooking)
- 2 cups half & half (or whipping cream)
- 4 eggs, beaten
- ½ cup sugar
- 1 tsp vanilla bean paste (or extract)
- extra sugar for caramelizing
- Heat the half & half in either a saucepan or a microwave safe bowl until hot but not boiling.
- In a bowl, mix eggs and sugar.
- Gradually pour in the half & half, stirring quickly so the egg does not cook.
- Add the vanilla bean paste.
- Transfer the egg liquid to a pourable container through a sieve.
- You want to get any bits of egg that didn't mix OUT.
- Pour the liquid into 6-4ounce ramekins.
- Place them into a water bath and bake in a 325 degree oven for 30-35 minutes.
- You want the contents to still jiggle, but to seem set.
- Cool on the counter for 30 minutes, cover with a tight plastic wrap and then refrigerate for 8 hours or over night.
- Right before serving, sprinkle with some sugar and either broil until the sugar melts or torch it. (as a recently converted torcher, I vote for the FLAME!).