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    Home » Recipes » Dessert

    Classic Crème Brûlée and Viking Cooking School

    Published by Melissa on August 12, 2010 | Updated September 30, 2022 | 55 Comments

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    creme brulee 3

    Crème brûlée is French for “burnt cream.” It consists of a rich, traditionally vanilla, custard base with a thin crisp caramelized sugar top, usually served in individual ramekins. My husband and I like to eat it after a nice meal at a upscale restaurant. In fact, I think he ordered it almost every night at dinner on our recent cruise.

    When I commented on Tiffany’s (Food Finery) tweet about her making honey crème brûlée that I hadn’t made it before, she offered to come over, bring her torches and teach me how to make it. So Tuesday morning Tiffany and her sweet daughter dropped by and we whipped up her favorite crème brûlée recipe.

    Tiffany taught this recipe on Good Things Utah last year and it’s the perfect crème brûlée, smooth and creamy, rich and delicious. She even brought over her favorite vanilla, Sonoma Vanilla Bean Extract Crush. It has such a fabulous flavor we added 2 teaspoons vanilla to the recipe.

    I was surprised just how easy this impressive dessert is to make. I think the hardest part was just sprinkling the sugar evenly over the top so it would caramelize evenly. If you haven’t given it a try yet, you should. You should also stop by Food Finery and check out all of Tiffany’s delicious recipes. Thanks Tiffany it’s always fun cooking with you!

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    Ingredients

    • 4 cups heavy cream chilled
    • ⅔ cup granulated sugar
    • Pinch salt
    • 1 vanilla bean halved lengthwise
    • 10 large egg yolks
    • ¼ cup turbinado sugar

    Instructions

    • Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cover the bottom of a roasting pan with a dish towel.
    • Arrange eight 6-ounce ramekins in the pan, making sure they don't touch. Bring a kettle of water to a boil.
    • Combine 2 cups of the cream, the granulated sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add to the pan with the pod. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Off the heat, cover and let steep for 15 minutes.
    • Stir in the remaining 2 cups cream.
    • Place the yolks in a large bowl and slowly whisk in 1 cup of the cream mixture until smooth. Whisk in the remaining cream mixture until thoroughly combined. Strain through a fine-mesh strainer into a large measuring cup or pitcher. Pour the custard evenly into the ramekins.
    • Place the pan in the oven and carefully pour enough boiling water into the pan to reach two-thirds of the way up the sides of the ramekins. Bake until the centers of the custards are just barely set and are no longer sloshy, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes).
    • Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours. Set the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until cold, about 4hours.
    • Just before serving, uncover the ramekins and gently blot the tops dry with a paper towel. Following the photos, sprinkle each ramekin with ½ teaspoons turbinado sugar, then shake the ramekin to spread the sugar in an even layer. Pour out any excess sugar and wipe away from the inside rim of the ramekin. Ignite a torch and caramelize the sugar. Refrigerate the ramekins, uncovered, to rechill the custards, 30 to 45 minutes (but no longer). Serve
    • TOPPING CRÈME BRÛLÉE be sure to burn the sugar topping on the crème brûlée just before serving. If done too far in advance (more than a half hour or so), the caramelized sugar topping will soften and eventually turn to liquid caramel. For a real show, do it in front of your guests.
    • After sprinkling the sugar over the surface of the custard, tilt and tap the ramekin to distribute the sugar in a thin, even layer
    • To caramelize the sugar, sweep the flame from the perimeter of the custard toward the middle, keeping the flame about 2 inches above the ramekin. The sugar is properly caramelized when bubbling and deep golden brown.

    Notes

    • Not surprisingly, a vanilla bean imparts the deepest amount of flavor to custard, but 2 teaspoons of extract, whisked into the yolks in step 3, can be used instead.
    • For the caramelized sugar crust, we recommend turbinado sugar (sometimes sold as Sugar in the Raw), which is available at most grocery stores and gourmet food shops. Regular granulated sugar will work in a pinch, but use only 1 teaspoon per custard.
    • If using shallow ramekins, which normally hold 4 to 5 ounces, you may find that you have enough custard base for an extra one or two custards.

    Viking Cooking School

    I was recently offered the opportunity to attend a cooking class at the Viking Cooking School with a group of local foodies. The class was From Farm to Table and focused on eating seasonally which allows you to enjoy the ripest and freshest foods at their peak. Buying fresh, locally grown foods is good for the local economy, good for family farmers, and good for your family’s health. Farm-fresh foods are actually higher in nutrients – and taste better.

    What I liked best about this class was that it was hands on. We were divided into 3 groups of four, given the ingredients for the recipes and shown techniques that make preparing the recipes easier. I definitely need to sign up for one of their knife skills classes.

    To me it sort of felt a bit like a competition, at least I wanted to make sure our tart was the best looking tart of the bunch. And when our cobbler didn’t brown up as quickly as the other groups, Cathie helped me sprinkle on some sugar and let me try out her industrial strength torch to brown up the top. Cathie did a fabulous job teaching the class, sharing her knowledge and making everyone feel comfortable in their beautiful kitchen. If only I had all those gorgeous dishes, appliances, and kitchen tools at home.

    Visit the Viking Cooking School and check out all of their great upcoming classes. It would be fun to do as a date night with your hubs or a girls night out.

    Pictures courtesy of Tiffany Spegar

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Kim

      August 12, 2010 at 8:45 pm

      My husband loves creme brulee as well and could quite possibly eat it every night. I should really learn how to make it so that I can bribe him to buy me more kitchen gadgets!

      The Viking class looks like a lot of fun. I would love to find some classes in my area. Our Williams-Sonoma use to employ local chefs to teach classes but they don't offer the classes anymore.

      Reply
    2. Lynda

      August 12, 2010 at 7:46 pm

      These look delicious Barbara; you have a perfect touch! I've never made this butit looks yummy.
      The cooking school would be great; so glad you got to attend.

      Reply
    3. lisaiscooking

      August 12, 2010 at 6:58 pm

      Your creme brulee look delicious! I've never made it, and I think it would be a great excuse to buy a kitchen torch. I'd love to give it a try.

      Reply
    4. teresa

      August 12, 2010 at 5:44 pm

      oh how fun, i would love to try this!

      Reply
    5. Fahrenheit 350°

      August 12, 2010 at 5:27 pm

      Jealous! You are queen of the kitchen though, you deserve it!

      Reply
    6. Bonnie

      August 12, 2010 at 4:44 pm

      I love Creme Brulee. Sounds like you and Tiff had a lot of fun.

      What a great opportunity to take a class at the Viking school.

      Reply
    7. Mimi

      August 12, 2010 at 3:42 pm

      Creme brulee is a family favorite. We always rate restaurants on the bases of their creme brulee. I like that kitchen torch, it looks like mine, which I got at Home Depot.
      You were one of the winner of the salad dressing give away. Please email me your complete mailing address and Girard's will send you your winnings.
      Mimi
      epsteinrr5@gmail.com

      Reply
    8. Asha @ FSK

      August 12, 2010 at 2:55 pm

      I need a blow torch now!!!! I feel kinda crippled without it and looking at those gorgeous brulees!

      Reply
    9. Joy

      August 12, 2010 at 2:32 pm

      That looks so good. Great class for you to attend.

      Reply
    10. Evan @swEEts

      August 12, 2010 at 2:11 pm

      I've never actually attempted creme brulee although I've always wanted to! You've inspired me.. I might have to go buy a torch

      Reply
    11. Cathy

      August 12, 2010 at 2:02 pm

      I would love to take cooking classes like the ones you describe. What a great opportunity to learn new techniques. Your creme brulee is perfect, worth every tiny calorie. It's our favorite dessert.

      Reply
    12. shaz

      August 12, 2010 at 12:10 pm

      How fun, lots of sizzling blow torch action 🙂 Deliciosu results.

      Reply
    13. Paula

      August 12, 2010 at 12:06 pm

      looks so delicious!

      have a nice time!
      Paula

      Reply
    14. Jessica @ How Sweet

      August 12, 2010 at 10:38 am

      Oh how delicious! I have never had creme brulee. I know, I'm miss out!

      Reply
    15. Sue

      August 12, 2010 at 8:29 am

      You're so lucky that so many of you food bloggers live so near to each other! How FUN! That class sounds great!

      Reply
    16. Lorraine @ Not Quite Nigella

      August 12, 2010 at 8:27 am

      Mum your brulee looks great! Great pic of you with the torch too-it looks huge! 😮 The cooking class looks like lots of fun! 😀 xxx

      Reply
    17. Shabs..

      August 12, 2010 at 6:41 am

      Thats beautiful barbara….yet to try this one. i think iam gonna love the texture.

      Reply
    18. RicetteAmoreFantasia

      August 12, 2010 at 6:21 am

      E' un dolce molto buono…che io non ho mai fatto in casa perchè non ho la torcia, la particolarità sta proprio nello zucchero caramellato sopra! Penso che mi procurerò la torcia è uno stumento che comunque può tornare utile in diverse ricette.
      Ciao buona giornata!

      Reply
    19. Julie @ Willow Bird Baking

      August 12, 2010 at 5:49 am

      So glad you had fun, and your creme brulee looks truly delicious!

      Reply
    20. elra

      August 12, 2010 at 4:53 am

      Oh I love this classic specialty.

      Reply
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