I debated participating in this week’s Project Pastry Queen. I don’t like coffee and the thought of Crème Brulee always seemed daunting, but I had some leftover whipping cream and knew I could leave out the espresso. I also had some leftover lemon curd and thought that would be a tasty addition.
Am I glad I did! It was so easy and barely made a mess in my kitchen. Not to mention, it was deee-li-cious!
I still don’t own those little torches. Do you? I want one so badly but have never been able to justify the cost. They’re probably only $30 but for the one or two times a year I need it, the broiler works just fine. However, after making these, the torch would totally be worth it! The broiler definitely works to carmelize the sugar on top, but it did warm up the custard a bit more than I would have liked.
Give it a try. I bet you didn’t know it was this easy to make.
Check out Sarah from 20 Something Cupcakes. She mad an awesome how-to video and has the full, original recipe on her blog.
1/8 C whole milk
1 3/8 C heavy whipping cream
½ vanilla bean
4 large egg yolks
1/3 C plus ¼ C sugar
½ C lemon curd
- Preheat the oven to 300.
- Lightly coat ramekins with cooking spray. Distribute lemon curd evenly among ramekins.
- To make the custard, pour the milk and cream into a saucepan over medium-high heat.
- While the cream mixture is heating, use a sharp paring knife to slice the vanilla bean pod in half lengthwise. Separate the beans from the pod by scraping the inside of the pot with the edge of the knife.
- Add the bean and pod to the heating cream mixture.
- Bring to a boil and immediately remove from heat.
- In a large mixing bowl, whisk the egg yolks and the 1/3 C sugar until well combined.
- Continue to whisk while slowly pouring the hot cream into the egg mixture.
- Blend thoroughly.
- Pour the custard through a fine mesh sieve to remove the vanilla bean pod and any bits of overcooked egg.
- Place the prepared ramekins in a baking pan with sides that are at least 2” high.
- Pour the custard into the ramekins.
- Place pan in oven. While oven door is still open, pour enough hot water into baking pan to reach ¾ of the way up the sides of the ramekins. Close oven door.
- Bake the custards for 1 hour. Check periodically to make sure the custards are not browning or bubbling. (Mine took only 45 min.)
- Remove ramekins from baking pan and cool for 30-45 min.
- Cover tightly and refrigerate for at least 3-4 hours. (They can be prepared up to 3 days ahead.)
- Just before serving, use the ¼ C sugar to top each custard with a thin layer of sugar.
- If you have one, use a kitchen torch to caramelize the sugar. If not, preheat the broiler. Place the ramekins 4” from the flame and broil, watching carefully, until the sugar is caramelized and lightly browned.
- Serve immediately.
4 4-oz ramekins
Adapted from The Pastry Queen’s Espresso Crème Brulee.