I love to cook and in an effort to kind of mix things up, the team here at Sisel Beauty is going to start to share some recipes that we use and love at home. I’m going to start off with my favorite dessert, Crème Brulée! I love Crème Brulée because not only are they so easy to make, they are so delicious! I have been known to have multiple servings in one sitting (as I did from my hotel recently in Germany).
This dessert seems (and sounds) very fancy but it is simple to make…this is the recipe I use and exactly how to use it…..enjoy it as much as I do!
Leisel Mower’s Crème Brulée
4 Cups Heavy Cream
1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
10 whole Egg Yolks
¾ Cup Sugar
6 Tablespoons Superfine (Baker’s) Sugar
Preheat oven to 325 degrees.
Crème Brulée can sound intimidating but it’s truly not…it’s very simple. But before you cook this you do need to go out and buy a small butane torch (as I used in this recipe). Some people use the broiler on their oven to brown the brulée and this may work well too but the butane torch can evenly get the surface caramelized (and it’s a whole lot of fun to use)!
Begin by pouring your heavy cream into the saucepan….then add the choice of vanilla that you want to use to the cream and let simmer together for a few minutes on the stove.
Bring the cream to a simmer over medium-low heat but don’t let it boil, just simmer and warm. While the cream is heating, separate 10 eggs and throw them in a bowl. Add the sugar and then whisk well for several minutes or until the yolks turn pale yellow (you can do this by hand or with an electric mixer). I’m kind of lazy so I like my mixer, lol. About a minute and a half later the yolks will be pale and slightly thick. Set this aside for a minute. Strain the cream using a fine mesh strainer. If you’re like me and you taste it at this point….it is already the most delicious concoction available to man! (Can you tell I love this?) Now, with your whisker or mixer, very slowly drizzle in a good cup of the warm cream. You want to go slow as you’re tempering the eggs (getting them used to the heat of the cream) so that you don’t cook them. After you’ve added the first cup, continue adding the rest of the hot cream and you can add it more quickly as the whole mixture gets warmer. Don’t overbeat it at this point and if you’re using a mixer, keep it on the low to medium setting. You’ll have a little foam on top at this point. I am not ashamed to say that the foam is just as delicious as the cream…
For convenience, pour the custard in an easy to pour container and then fill the ramekins (which are already sitting on the baking sheet). Stick the pan in the oven and then pour water in the pan. Pour the water in the pan AFTER you’ve put the pan in the oven or you will learn the hard lesson as I did the first time I made this that moving it with the water AND the ramekins will surely result in water spilling into the custard…not good.
Allow them to bake for 20 minutes, or until they’re set but watch them at the end so they don’t brown. Use a large spatula to remove them from the pan and then allow them to cool for a little but on the kitchen counter. After them put them in the fridge for two to three hours (this is the difficult time to wait…..and yes, I have had times where I eat them warm as I cannot control myself)!
To finish them off, sprinkle the sugar all over the top of each custard. You can use regular sugar but the baker’s sugar works SO much better. Last, but not least, choose your weapon and taken aim at the custard! Going at it from an angle, holding it almost parallel to the surface, take the torch and melt and caramelize the sugar. My kids love to take a turn with the torch and watch the sugar melt and bubble and it turns into a crisp, crunchy surface that is the perfect combination to the delicious custard below.