If I were stranded on a desert island and I could only have 3 foods for the rest of my life it would be pizza, ranch dressing, and creme brulee. I am obsessed with creme brulee, but never make it because I have convinced myself that since the name sounds fancy it is going to be way too difficult for me to attempt in my kitchen. Last week, I overcame that barrier and attempted creme brulee on my own.
Side Note: I HATE baking because I can’t follow directions. I don’t ever cook recipes that require careful recipe following because I can’t do it.
True to form, I misread the recipe for making this creme brulee. I realized my mistake early on, but there was no fixing it. So instead of throwing it all out, I decided I would carry on and hope for the best. What resulted, was creme brulee that was easier than the instructions and still delicious.
- 6 Egg Yolks
- 6 teaspoons Sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons brown sugar
- 2 1/2 cups heavy whipping cream
- Optional (toffee bits)
Preheat your oven to 300 degrees. Add all the above ingredients except for 2 teaspoons of sugar and 2 teaspoons for brown sugar. Also omit the toffee bits if you choose to use them. Mix together all the ingredients so you insure that the egg yolks break in the mixture. Then place them in a sauce pan over medium low heat. Constantly stirring leave them over the heat until the mixture starts to thicken a bit (around 5 minutes).
You need to make sure you are constantly stirring or the egg will begin to cook in the bottom of the pan making your creme brulee chunky. If you want to add toffee bits, place them in the bottom of the ramekins before you pour in your mixture. Pour the mixture into the oven safe ramekins and then place the ramekins in a baking pan. Fill the baking pan half way with water so that it comes halfway up the ramekins. Place in the oven for around 45 minutes (maybe longer) you want the creme brulee to just have a little bit of wiggle when you remove it. If it is wiggling too much your creme brulee will be runny. Remove and then chill for an hour in the refrigerator. Right before serving place the remaining sugar on top and broil your creme brulee for around 2 minutes until the sugar starts to melt. Then enjoy!
I’ve always suffered from thinking that creme brulee was a sophisticated dessert item that I couldn’t possibly make on my own. I literally did everything wrong when it came to following the recipe I found for these and they still turned out really well. That’s why I’ve decided to label this Can’t Mess It Up Creme Brulee. Let me know how it works for you.