Okay, I need to confess, this crème brûlée may not actually be a cinch to make – no custard dessert ever is. However, this recipe does not require any special tools such as a butane torch or salamander broiler. Who even has one of these in their kitchens?! Instead, the caramel topping uses the cool custard to set the crunchy layer. I know many of you may argue that this disqualifies it from being a crème brûlée, but I am not skilled enough to use a torch.
I would burn the house down.
So if you have problems controlling fire, give my recipe a try!
2 cups half & half, or light cream
5 egg yolks, lightly beaten
1/3 cup sugar
1 tsp vanilla extract
1/8 tsp salt
1/4 cup sugar, for topping
Whisk or hand beater
Six soufflé cups, 6 ounces each
9 x 13 baking dish with sides
Preheat oven to 325 degrees.
Heat half & half in saucepan until just bubbling, remove from heat.
In medium bowl, whisk egg yolks, sugar, vanilla, and salt until combined.
Whisk hot half & half into medium bowl.
Place soufflé cups in baking dish. Spoon an even amount of custard into each cup.
Place baking dish on oven rack and pour boiling water in casserole dish until halfway up sides of the soufflé cups.
Bake about 35 minutes, custard is done when the tip of a fork comes out clean. Remove soufflé cups from baking dish and cool on rack.
Cover and chill custard in refrigerator for one hour.
Serving. Let custard stand at room temperature for about 20 minutes.
Add topping sugar to skillet on medium high heat. Shake skillet occasionally to ensure even melting, do NOT stir. Once sugar starts to melt, turn heat to low and cook until sugar is melted and golden in color – about 5 minutes.
Drizzle mixture over custards with spoon and serve immediately.
Superhero Tip: Custard can be refrigerated for about 8 hours, but should not be made too far in advance of eating it. Custard gets tricky when left in a fridge!
Second Superhero Tip: I’ve found wooden spoons to be the best for drizzling sugar topping on custard.
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