Creme brulee might not seem like a dessert you’d make at home, but with our creme brulee recipe, it’s easier than it looks. That’s because we broil the sweetened custard rather than firing it with a blowtorch.<\/p>\n
I too often fall prey to the allure of new kitchen tools, and not just the\u00a0essentials. A pan for mini bundt cakes that I’ll make maybe once a year? Purchased. A 2-1\/2-inch cast-iron skillet that fits absolutely nothing in it? Bought it, and it now has taken up residence on my kitchen counter and on my husband’s nerves. So, as much as I would love to store a blowtorch for creme brulee, my small apartment can’t handle even one more thing. That’s where this broiler version comes in handy. Like other\u00a0custard desserts<\/a>, it just takes a bit of patience with the technique and timing.<\/p>\n
Preheat the oven to 325\u00b0F. In a small saucepan, heat the cream until bubbles form around the sides of the pan. Remove it from heat just after the bubbles form to prevent burning.<\/p>\n
In a large bowl, whisk the egg yolks and sugar until they’re blended but not foamy.\u00a0Slowly stir in the hot cream, then stir in the vanilla.<\/p>\n
Editor’s Tip:\u00a0<\/em>Make sure you’re using the right type of whisk<\/a>, like a flat whisk, which works best for custards and roux.<\/p>\n
Place eight 6-ounce broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into the ramekins. Place the pan on the oven rack and add very hot water to the pan. The water should reach to within 1\/2-inch of the top of the ramekins.<\/p>\n
Bake until the centers are just set (the egg mixture will jiggle), 25 to 30 minutes. Immediately remove the ramekins from the water bath and transfer them to a wire rack. Cool them for 10 minutes, then refrigerate them until they’re cold.<\/p>\n
Place the ramekins on a baking sheet and let them stand at room temperature for 15 minutes. Preheat the broiler. Sprinkle each custard evenly with 1 to 2 teaspoons of brown sugar. Broil the custards 8 inches from the heat until the sugar caramelizes, four to seven minutes.<\/p>\n
Cover any leftover creme brulee with storage wrap and store it in the refrigerator once it has completely cooled.<\/p>\n
Creme brulee lasts for up to three days in the fridge. After that, it might begin to separate.<\/p>\n
Yes! You can make this creme brulee recipe ahead as an overnight dessert<\/a>, since it needs time to chill and firm up before finishing. Just keep the baked, cooled ramekins covered in the refrigerator for one to two days. Top them with sugar and caramelize them under the broiler right before serving.<\/p>\n
Of course! Feel free to use a blowtorch instead. Shannon Norris, former\u00a0Taste Recipes<\/em>\u00a0food stylist, suggests working slowly, as well as keeping the ramekins on a baking sheet to protect your countertops.<\/p>\n
To avoid scrambling the eggs in this recipe (or in any recipe that combines cold eggs with hot liquids), Shannon says it’s super important to learn\u00a0how to temper eggs<\/a>. Once you get the hang of it, you’ll have the perfect texture in custards, ice cream, pudding and sauces.<\/p>\n","protected":false},"excerpt":{"rendered":"