Crème Brulee

The perfect, light and airy dessert to cap any meal, crème brulee is just enough sweet, creamy, bright and crunchy to satisfy cravings. Finish with a combination of berries or fruit of your choice or even a light drizzle of dark chocolate. No torch needed!

Ingredients:

2 cups heavy whipping cream

pinch of finely ground sea salt

6 egg yolks

1/2 cup sugar, plus 4 teaspoons

3/4 teaspoon vanilla bean extract

1/4 teaspoon almond extract

(boiling water)

Berries, chocolate sauce, cocoa powder, whipped cream or toppings of your choice

Supplies: 

4 6 ounce ramekins

2” deep 10” round pan or other flat baking dish

2 pots (one for the dessert and the other for boiling water)

bowl

Whisk

Spatula

Candy thermometer

Directions:

Boil a small pot of water.

In a small saucepan, combine cream and salt. Heat to 110 degrees, whisking occasionally to preventing burning or sticking. Remove from heat.

In a small bowl, whisk together egg yolks, ½ cup sugar, vanilla and almond extracts until smooth, creamy and fluffy.

Add a quarter of the heated cream to the egg mixture and whisk together, then add egg mixture back into the saucepan with the cream. Pour into four ramekins, dividing mixture evenly. Place the ramekins into a 2” deep baking dish and pour the boiling water around the ramekins, careful not to get any into them. The water should come halfway up the sides of the ramekins.

Bake 325 degrees for 25 minutes. Remove the baking dish to a cooling rack and top each ramekin with 1 teaspoon of sugar.

Set oven to a high broil. Return dish to oven and broil 4 minutes until sugar has caramelized.

Let cool. Top with desired toppings.

Tips:

No blow torch? No problem! The broil option on the oven caramelizes the tops of the crème brulee without any fancy equipment.

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