I won’t make you listen to any more stories about my rough week. If you remember from a recent post, my daughter starts 1st grade tomorrow. And since I don’t have a time machine or (apparently) the ability to will time to slow down, I have put on my best happy face and hopefully hold back tears until I’m out of the school parking lot.
OK, one more story. But technically, this isn’t a story, it’s really just information that you need to know so you understand my mental state, so it doesn’t count. In addition to my oldest starting 1st grade, my youngest started dance and gymnastics tonight. And, my oldest started her competitive gymnastics classes. And then, we went to “Meet the Teacher” night and reinforced the fact that Kindergarten didn’t do anything to prepare me for 11 more years of first days of school. Me = mess.
I’ll make it through, I know this. But I don’t have to like it.
Usually, when something stresses me out, I find it very calming to bake. It keeps my mind occupied and my hands busy. But this recipe? It did nothing for me. Know why? It’s easy. Quick and easy. It was like, the shortest therapy session, ever.
Sigh. I know I sound like a cry-baby. But that’s fine, I own it. This does get easier, right?
Let’s change the subject. Creme Brulee. I love Creme Brulee, and I do have a really good recipe for one, but it’s pretty intensive and time consuming. This one literally goes together in a few minutes, bakes for about 45 minutes, and then chills overnight. Top it with sugar and pop it under the broiler or kitchen torch, and that’s it. Done.
Many people assume that you need a bunch of special equipment to make Creme Brulee. You do need some small shallow dishes, but you can almost always find ramekins for around $1 each at discount stores. You don’t need a fancy-pants Culinary Torch. (But they are fun.) You can just use your oven broiler. So, don’t let this recipe turn you off. It’s creamy, it’s got a crunchy sugar shell, and it will always, always lift your spirits. Well, I’m hoping it will, anyway.
I promise I’ll be happy and sunshine-y next time I post. But tonight, I’m going to eat some Creme Brulee and look at baby pictures of my girls.
- 2 cups heavy cream
- 5 egg yolks from medium/large eggs
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees (F). In a large bowl, whisk together egg yolks and sugar until well combined, creamy and starting to pale in color. Slowly add cream and vanilla, and stir gently to combine – do not whisk or add additional bubbles after the cream is added.
Place empty ramekins in a large baking or roasting pan. Fill the pan about half full with boiling/hot water, or until the water comes halfway up the sides of the ramekins. Pour the custard mixture evenly into the ramekins.
Bake for 40-60 minutes. At the 40 minute mark, check the center of one of the custards with a knife, and continue to check every 10 minutes. Once the knife comes out mostly clean, they’re done. Mine took 45 minutes.
Remove ramekins from the water bath, and allow to dry, set and cool for 15 minutes. Then, move to a baking sheet and refrigerate for at least one hour but up to overnight to chill.
To create sugar crust, use a kitchen torch or broiler. For both, lightly and evenly sprinkle about a teaspoon of sugar over the tops of the custard.
Using a kitchen torch, heat the sugar until a bubbling crust forms.
To use a broiler, set oven to low broiler setting. Put the ramekins back into the roasting or baking pan, and this time fill with ice cold water. Place under the broiler for 2-4 minutes, or until a bubbling crust forms.
Remove from ice water bath, and serve immediately.
Recipe source: A Sweet Pea Chef