Cooking with Facts: Creme Brulee

The only liable connections I have to the country of France come from my father- who actually is not even a Frenchman for he’s merely a Czechoslovakian that is from the same continent as France- and the French class I now attend daily. But, even with these limited bonding points to the wonderful country, I still find it desirable to try my hand at a French recipe or two. Which is why I am present and, for this week, trying to create a creme brulee with the recipe coming from this site here.  

My reasons for choosing to make the creme brulee for this blog insert are out of the question, mainly because I really have no valid reasoning for choosing this beautiful dessert. This beautiful piece of French cuisine that just happens to remind me of something that the winners of Master Chef would make…

Either way, making this in itself was fairly simple- the only difficulty arising from this recipe being because I was unable to find myself a reliable ramekin. A ramekin, for those who do not know, is a small dish made for baking and serving individual portions of food (as said by Google); a ramekin, as many now know, is not usually available in a normal person’s household. Google came in handy here too, however, when I searched up ramekin substitutes, finding that quite simply an oven-safe coffee mug would do the trick. So, I suppose that there were minimal problems in total, with the main one being easily solved.

If you do find this recipe to be troublesome, however, I can only say that the overall taste and outcome will be worth any difficulties that you may come across; though, that is up to you to decide.

Creme Brulee Recipe (for site link- click here )

Ingredients

• 3 tablespoons white sugar

• 1 cup heavy cream

• 3 egg yolks

• 1/4 teaspoon vanilla extract
• 2 tablespoons white sugar, divided

Directions

• Preheat oven to 350 degrees F (175 degrees C).

• Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.

• Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.

• Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.

• Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath