Betty’s Crème Brûlée

Julia Child believed that every woman should own a blowtorch. I like that idea very much. I know, it’s Friday and generally speaking; Fridays are all about the seafood and fish and suppers that are in keeping with Old School Catholic teachings. But today I thought we’d have a little fun with something sweet.

I adore creamy desserts. Crème Brûlée, Chocolate Mousse, French Silk Pies. I also love Soufflés. Okay, Soufflés aren’t exactly “creamy” but I do serve mine with a chocolate sauce or Orange Sauce, so there is cream involved. When we traveled throughout the South Pacific Polynesian Islands, I lived on Crème Brûlée. Could not get enough. Hey, there’s eggs in there – why not order Crème Brûlée for breakfast?

I call this recipe Betty’s Crème Brûlée because the recipe was actually developed and perfected in the test kitchens of Betty Crocker. Yeah, I know – not some fancy French Chef. Don’t get me wrong, I have all the faith in the world in the renowned International Chefs. I also trust Betty Crocker; with a simple; down to earth approach to everything.

Happy Friday everyone!

Betty’s Crème Brûlée
6 Egg Yolks
2 cups Heavy Cream
1/3 cup Granulated White Sugar
1 teaspoon Vanilla Extract
Boiling Water as needed
8 teaspoons Granulated White Sugar for Brûlée topping (see notes)

Heat oven to 350-degrees F. Place 4 (6 oz) ceramic ramekins in a 13-inch by 9-inch pan, set aside. Bring a kettle of water to a boil, maintaining the rolling boil until ready. (If your kettle whistles, open the pour spout so you don’t go crazy).

Separate the egg whites from the yolks. Save the whites in the refrigerator for an egg white omelette.

In small bowl, slightly beat egg yolks with wire whisk and set aside.

In large bowl, stir heavy cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Ladle the cream mixture evenly into ramekins.

Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.

Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).

Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.

Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard.

Blowtorch Caramelization: Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.

Broiler Caramelization:  Set oven control to broil. Place ramekins in 15-inch by 10-inch by 1-inch rimmed pan. Broil with tops 4 to 6 inches from heat 5 to 6 minutes or until brown sugar is melted and forms a glaze.

Serve immediately, or refrigerate up to 8 hours before serving.

Notes:
Be sure to use small ceramic ramekins that are heavier than glass custard cups and will stand up to the intense heat of a flame or broiler. Ceramic ramekins can be found in kitchen supply or large retail stores.

Granulated sugar tends to melt best if you use a small kitchen torch while a fine layer of brown sugar melts best under the broiler.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen