Here is todays Easy Creme Brûlée Recipe! Viewers Cynthia Johnston and Stephanie Hasbrouck requested an easy homemade, creme brûlée on my Not the Perfect Cook Facebook page. Cynthia requested this when her husband was serving overseas, and Stephanie recently requested this, because with three sons, she is afraid to keep a kitchen torch nearby, so Im showing you how you can easily make this, at home, sans the torch! AIMEE FORTNEYS EASY CREME BRULEE Easy and Creme Brûlée in the same sentence? You bet! Heres how! 2 cups heavy cream 1 overflowing Tablespoon vanilla 4 egg yolks (room temperature; allow to sit out for about 30 minutes so they are not cold) 1/3 cup sugar More sugar for topping (about 1/2 cup) Preheat your oven to 325. Bring water to a boil (I use a tea kettle for ease). Pour heavy cream in a sauce pot and heat over medium low heat for about 15 minutes, stirring to make sure that it does not boil or burn. Remove from heat and add 1 (overflowing) Tablespoon of vanilla. Let the cream cool off, and pour this mixture through a sieve. Set aside and allow the cream mixture to cool. Beat your egg yolks, beating for about 5 to 8 minutes, slowly adding the sugar. (If you did not cool your cream mixture, add 1/4 cup of cream mixture to the egg mixture, whisking to combine and to temper the egg mixture.) Now add remaining cream to egg mixture and whisk all together. At this point, I like to pour the mixture into a measuring cup, so it is easier to pour into the ramekins. Place 4 ramekins in a roasting pan, and slowly pour mixture into each ramekin. Now pour the hot water into the pan, being careful not to pour any onto the mixture, about half-way. Bake for 30-40 minutes. It will still be a little jiggly when you move the ramekin. Let them cool at room temperature, then refrigerate for at least 4 hours. When ready to serve, remove from refrigerator. Sprinkle white sugar on top of each individual mixture in the ramekin. Place under the broiler, just long enough for sugar to caramelize; keeping a close eye on it; about 3 to 5 minutes. Or, if you have one, use a kitchen torch. Serve with homemade whipped cream and fruit, or just as is! Enjoy! Learn more about Not the Perfect Cook, nottheperfectcook and Like on Facebook wsmv/clip/10562508/aimee-fortneys-easy-creme-brulee
Posted on: Mon, 08 Sep 2014 23:19:43 +0000
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