Another month, another Barefoot Bloggers recipe! I was totally pumped when I saw the recipe for Creme Brulee. I LOVE that stuff! So much in fact that YEARS ago I ordered a kitchen blowtorch for the sole purpose of making creme brulee. Truth be told the contraption has probably been used 2 or 3 times at MOST. Creme brulee tends to be one of those things that I eat while out, particularly when I’m out with my friend Jaime who is a big of the CB.
This recipe comes from by Ina Garten/Barefoot Contessa (of course! This is Barefoot Bloggers). Like most recipes it is super simple. The fun part though is that I learned that my hand mixer was broken as I went to make this. But alas people were making creme brulee before there were hand mixers so I used my whisk to make this happen. I also did the extra step of straining the mixture before filing the ramekins. Straining ensures that there are no lumps and makes the whole thing extra creamy and silky.
Oh, and it was!
Creamy, custardy goodness. I didn’t follow the recipe exactly since I omitted the orange liquer but I don’t usually like orange flavoured things so no love lost there.
With this recipe you end up with 4 egg whites with no home. I was on David Lebovitz’ site and came across this post that gives ideas (and recipes!) for using leftover egg whites… brilliant! Let’s just say look out for a post on homemade marshmallows sometime soon.
Enjoy!
Creme Brulee
Ingredients
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
Directions
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.
(From Barefoot in Paris by Ina Garten)
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I thought this was fantastic, too!