I made crème brûlée last night! It was a very exciting accomplishment. Was it perfect? No, I don't think I had the custard just right because I let it cook longer than it was supposed to because the recipe I read (Ina Garten) said it should be set when gently shaken. Nervous because mine wasn't, I left it in longer until I watched an Alton Brown video that said to take them out at 35-40 minutes regardless and it will set later. So now I know to tell you and for next time. His little 3 minute video was super informative and helpful to get to see it instead of just reading it. I consulted Ina Garten's recipe and Alton Brown's recipe but sort of improvised and didn't follow either exactly. It worked out pretty well, I think.
I think this is the crème brûlée set that I have (I don't have the box with me, but it was 4 oval ramekins and a black torch). My dad gave me some extra cans of gas and showed me how to fill it up. I felt pretty snazzy using a torch, I'm not going to lie.
Really, watch Alton Brown's video because he shows you how it should look coming out of the oven and how to brûlée it properly, so it is really helpful. I think it is 3 minutes long, so it is well worth your time.
And now for my pictures. This was fun, and my boyfriend was really excited about getting to use the torch. So was I, for that matter.
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
1 pint heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
I think this is the crème brûlée set that I have (I don't have the box with me, but it was 4 oval ramekins and a black torch). My dad gave me some extra cans of gas and showed me how to fill it up. I felt pretty snazzy using a torch, I'm not going to lie.
Really, watch Alton Brown's video because he shows you how it should look coming out of the oven and how to brûlée it properly, so it is really helpful. I think it is 3 minutes long, so it is well worth your time.
And now for my pictures. This was fun, and my boyfriend was really excited about getting to use the torch. So was I, for that matter.
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
1 pint heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
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