Creme brulee is my favorite dessert. This was my first attempt at making it, and unfortunately it didn’t exactly work out as planned. Don’t get me wrong, it’s really tasty, but here’s the problem: my newly purchased kitchen blow torch doesn’t work – that or I can’t figure out the child-proof lock. It might be the latter, but let’s just say it’s broken – ok? No perfect sugary crust for me. I ended up using my oven broiler, but it’s not the same. Next time I’ll be sure to use a blow torch. Here’s the recipe, which I adapted from Ina Garten i.e. the Barefoot Contessa (I just love her).
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream1 teaspoon pure vanilla extract
1 tablespoon Tia Maria liqueur (Ina used Grand Marnier)
Preheat the oven to 300 degrees F.Whisk together the egg, egg yolks, and 1/2 cup of the sugar together until just combined. Meanwhile, scald the cream in a smallsaucepan until it’s very hot to the touch but not boiled. Slowly whisk in the cream with the eggs. Add the vanilla and Tia Maria 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. Enjoy!