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!
Classic Crème Brûlée
Ingredients
- 8 egg yolks
- ⅓ C sugar
- 2 C heavy cream
- 1 teaspoon vanilla
- ¼ C sugar for caramelizing the tops
Instructions
- Preheat oven to 300.
- Whisk yolks and sugar together until thick and pale yellow. Add cream and vanilla and mix until blended.
- Strain and skim, then divide among 6 ramekins and place in a baking dish / water bath (in a baking dish, make sure water is half way up the sides of the ramekins... this allows moisture to flow through the oven and keep the custards soft).
- Bake for 40-50 minutes, until the outside edges are set and the center is still loose. Remove from oven and cool in water bath.
- Chill at least 2 hours or up to 2 days. When ready to serve, sprinkle sugar to cover the entire surface of each custard. Fire with a hand held torch until caramelized.
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
Kim
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.
Lynda
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.
lisaiscooking
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.
teresa
oh how fun, i would love to try this!
Fahrenheit 350°
Jealous! You are queen of the kitchen though, you deserve it!
Bonnie
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.
Mimi
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
Asha @ FSK
I need a blow torch now!!!! I feel kinda crippled without it and looking at those gorgeous brulees!
Joy
That looks so good. Great class for you to attend.
Evan @swEEts
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
Cathy
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.
shaz
How fun, lots of sizzling blow torch action 🙂 Deliciosu results.
Paula
looks so delicious!
have a nice time!
Paula
Jessica @ How Sweet
Oh how delicious! I have never had creme brulee. I know, I'm miss out!
Sue
You're so lucky that so many of you food bloggers live so near to each other! How FUN! That class sounds great!
Lorraine @ Not Quite Nigella
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
Shabs..
Thats beautiful barbara….yet to try this one. i think iam gonna love the texture.
RicetteAmoreFantasia
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!
Julie @ Willow Bird Baking
So glad you had fun, and your creme brulee looks truly delicious!
elra
Oh I love this classic specialty.