Creme Brulee

“THE ONLY GIFT IS A PORTION OF THYSELF.” Ralph Waldo Emerson

This recipe post is in honor of my son.  It’s Jeff’s 22nd birthday today!  You know, as my boys were growing up, I’d always make them themed birthday parties with the corresponding themed cakes or cupcakes.  But as he grew older, I came to realize that Jeff really isn’t so crazy for cake.  Not even on his birthday!  And as he matured, so did his palate.  And his sweet tooth prefers strawberry crepes with chocolate hazelnut sauce, flan and creme brulee.  Thank goodness, because I love creme brulee, too!  It’s one of those desserts that offers just the right amount of sweetness even after a meal where you are certain you have no room for anything else.  While some recipes call for substituting half and half, I chose to use all heavy cream.  It’s amazing how light it still comes out while offering a rich, creamy texture.  And the addition of brown sugar to the topping  just lends something special to the deep sweet crunch.

I wish Jeff could be here to taste it.  But this recipe really was quick and easy; and one that I’ll be whipping up again soon.  Happy Birthday Jeff!  This recipe was a joy to make because I thought of you the entire time I was making it.  And I will continue to think of you as I devour each sweet and creamy spoonful!!!

CUSTARD:

1/2 vanilla bean, chopped into small pieces

2 TBSP sugar

2 c heavy cream

5 egg yolks

1/2 c sugar

1 tsp pure vanilla extract

pinch salt

Preheat the oven to 325 degrees F.

Grind the vanilla bean and the 2 TBSP sugar in a coffee grinder.  Warm the cream and the vanilla sugar mixture in a saucepan over medium heat just until you see steam rising from the pan.

Meanwhile, whisk the 5 egg yolks with 1/2 c sugar and a pinch of salt.  Slowly whisk the hot cream mixture (about 1/4 c at a time) into the egg mixture, making sure that you are constantly whisking.  Whisk in the vanilla extract.  Strain the egg and cream mixture into a measuring cup and pour into 4 inch ramekins or other baking dishes.  Arrange the dishes into a baking pan and transfer the pan into the oven.  Add hot water to the pan until it comes about halfway up the sides of the baking dishes.  Bake until set about 35-40 minutes.  Don’t overcook.  Remember the custard will set more as it cools and as it chills in the refrigerator.  Remove the ramekins from the pan, cool, and loosely cover with plastic wrap.  Chill until completely cool, preferably overnight.

SUGAR TOPPING:

4 TBSP brown sugar

4TBSP sugar

Again, grind both sugars together in a coffee grinder to a fine consistency.  Sprinkle evenly over the custards.  Position your oven rack for the broiler setting.  Place the ramekins on the rack and broil until the sugar caramelizes evenly.  Or use your kitchen blow torch, moving it evenly over the top of the custards until the top is golden brown.  Let the custards stand a few minutes to allow the caramel topping to harden.  Enjoy!