Creme Brulee

I wrote “About Me” more than 2 years ago… I bought this domain months ago. But as the queen of all the procrastinators I haven’t started to write. “I’m starting this week”, “After finishing this I’ll go.” But it did not happen. Eyes around me were rolling… rolling.

Every monday I have new resolutions doomed to fail before the weekend. I’ve tried wednesday resolutions as well. It wasn’t any good either.

Today is another brand new monday. I have new plans, a lot to do. I don’t know about my other plans but here we go. Tartepink is live. Yay!!

I’m not going to invent culinary art; it is all there already. I’m here just for appreciation and my own digital thumbprint. I’m here to document good looking and good tasting food.

Shall we now?

Creme Brulee is something we eat a lot and love recently…It is really easy to make yet looks sophisticated. Plus you get to torch something :) .

Recipe is from Alton Brown. I love his recipes, always reliable. He also feeds the nerd in me by giving all the history and science behind the food.

Crème brulee

(serves 6)
(adapted from Alton Brown)

1 quart heavy cream
1 vanilla bean, split and scraped (I did not use vanilla bean, it was delicious enough)
1/2 cup sugar
6 large egg yolks

1/2 cup sugar (to caramalize)

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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5 Responses to Creme Brulee

  1. ButterYum says:

    I’m a fellow procrastinator!! I started my blog months before my first post. I save way more recipes that I’ll ever make. etc, etc, etc. Oh well.

    You have a lovely blog, and I’m happy to have found you early on. I’m looking forward to seeing what you have to offer in the future.

    Patricia (ButterYum)

    • tartepink says:

      Thank you so much Patricia! It is so much pain, right? I want to post a lot of things but procrastinating at the same time. I have a long to-do list for my blog, go figure :)

  2. Anna says:

    Apart from the taste of course, it is the torching part of creme brulee that i love most too…

  3. Nha says:

    Thanks for sharing the recipe! Are you sure it’s 1 quart and not 1 pint? That seems to be a lot considering there’s only 6 egg yolks and 1/2 cup sugar. I’ve tried it, but my creme brulee turned out very runny.

    • tartepink says:

      Nha, sorry it did not come out as it should. I checked the recipe but it is true. You can see here at food network page yourself- it has really great reviews. It is runny when you are pouring into ramekins; still wobbly after baking; but after refrigerator time it is perfect. Don’t know what went wrong with yours- sorry :(

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