I want you to meet a friend of mine Deanne Panther. Deanne and her husband Reed have JUST started a Do It Yourself blog, Crafter Meets Craftsman showing ALL the fabulous things that they have been doing to renovate their fifty year old home. The work is phenomenal. A while back I encouraged her to start their own blog because the work that they were doing was quality work with an excellent eye for design.
I am so proud of the two of them for tackling all those really tough jobs – ripping out lawn, building retainer walls, taking down old “things” in the house, replacing them with contemporary sinks…I could go on.
Deanne also cooks. Yep, pretty good at it too. I asked Deanne to be a guest blogger after her Crème Brulee pictures were displayed on FB. They’re such a cute couple. Enjoy the recipe and stop by their Crafter Meets Craftsman to see what they’re up to.
First of all, let me say- I am beyond honored to be guest blogging on Miss Mary’s! I remember waking up, looking at my cell phone (most likely trying to turn my alarm clock off) and seeing a message from Mary asking me to showcase my Creme Brulee on her blog. Woah. I. would. LOVE. to. I thought she would never ask (no, really, I never even expected such a fabulous invitation!)
My Crème Brulee recipe was given to me by my mother-in-law, so I really can’t take any credit for this phenomenal recipe. I can, however, take credit for consuming multiple dishes of Crème Brulee in a matter of a few days. We consider it a sin to cut the recipe down to two servings. This dessert is so good, it deserves to be eaten three days in a row. Seriously. I have no doubt that you will soon agree.
There are a few tricks to Crème Brulee that I want to share with you. I find it sets the best if you use shallow dishes- opposed to the taller, thicker Crème Brulee dishes.
My husband (Reed) and I prefer the actual dessert to be slightly warm throughout- not just on the top. I don’t think this is the traditional way to serve the dish, but we firmly believe this is the way it has to be done. 🙂
Adding berries on top is a must. Mostly because it tricks you into thinking that a teeny tiny part of this recipe must be healthy. And because the dish looks so beautiful with the added color a few berries will provide. It’s clearly all about presentation & health around here. Oh, and taste.
- 5 Flat, shallow Creme Brulee Dishes (for sale here)
- 1 Crème Brulee torch & gas (for sale here)
- Oven safe pans that fit all of your creme brulee dishes (cake pans, lasagna pan, glass pyrex)
- 1 pint of heavy cream (2 cups)
- 1/3 c sugar
- 5 egg yolks (discard the egg whites)
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 5 Tablespoons sugar for the top (1 Tablespoon per dish)
- Berries (optional)
1. Prepare your Crème Brulee dishes for the oven by arranging them in your oven safe pans and set aside.
2. Preheat the oven to 350 degrees.
3. Pour heavy cream into small sauce pan and heat over med-high heat until boiling. Once boiling remove from heat and set aside to cool for 15 minutes.
4. Meanwhile, fill a teapot with water and bring to a boil.
5. In a medium bowl, whisk egg yolks, 1/3 cup sugar, and a pinch of salt. Set aside.
6. Once cream has cooled (very important step or else it will cook the eggs- yikes!) go ahead and grab a whisk and the egg mixture. You may need to skim the layer off the top of the creme before pouring. I usually just try to pour slowly enough so that part stays in the sauce pan. Don’t fret if a little falls into the eggs, you will survive.
7. With one hand you need to SLOWLY pour the cream into the egg mixture. With the other hand you need to constantly whisk the now egg/crème mixture as you pour. This is the most complicated step of the recipe. But you can do it.
8. Now that everything is in your medium size bowl, stir in the vanilla.
9. Slowly pour the liquid into the serving dishes- filling the little dishes about 3/4 of the way full. I like to use a 1/3 cup measuring cup to transfer my liquid Crème Brulee to the serving dishes. I do this to mitigate the risk of spilling our beloved dish and wasting it.
10. Pull the oven shelf out a little, and carefully place your pans on the shelf. With your teapot of boiling water, slowly fill the pans so the water level goes about 1/2 way up the side of the Crème Brulee dishes. You need to be careful not to overfill- nobody likes watery Crème Brulee.
11. Very very carefully push your oven rack into the oven (try not to splash the water around) and let bake for 20-25 minutes. You want the Crème Brulee to fully set, but a little jiggle in the center is okay (something I try to convince myself of every morning when I’m getting dressed )
12. Remove the dishes from the boiling water and place in the refrigerator to cool. They need to cool for about one and half to two hours prior to serving.
13. Remove the Crème Brulee the fridge and sprinkle each dish with about 1 tablespoon of sugar. (It would be appropriate to play this song while completing step 13). We put the sugared-topped dishes on a baking sheet (for easy transfer between counter & oven).
NOTE: Steps 13-17 should only be completed for the number of dishes you are planning to serve. If you want to wait and eat the other half of the recipe the next day, wait until the next day to finish these steps of the recipe.
14. Move the oven rack to the very top, and turn the oven on broil. Do NOT walk away. Reed has been known to walk away, only to return to what looks like brownish/black Crème Brulee. It’s not pretty.
15. Let the Crème Brulee sit under the broiler for about 6 minutes or so. You should notice the sugar on stop starting to turn light brown.
16. Remove baking sheets from oven and use your Crème Brulee torch to finish cooking the sugar. The sugar should caramelize and turn light brown and in a few minutes after torching, the actual sugar top will be hard.
17. Throw a few berries on top and amaze your dinner guests with this sophisticated French dessert. Or better yet, don’t invite anyone over and enjoy your Crème Brulee three nights in a row. We highly recommend this approach.