This time crème Brulee. Have you ever made crème Brulee? It’s so fun, only because you get to use a torch…that’s always fun for me because another one of my favorite things is encaustic art, which uses an encaustic medium which is made from molten bees wax, pigments and damar resin to create beautiful pieces of art that are transformed further with hot and cold and yes, a torch. You can see some of my work here if you’re interested. Anyway, back to crème brulee!
1 quart of heavy cream
1 T. vanilla
1 cup of sugar, divided
6 large egg yolks
Preheat oven to 325 degrees
Place the cream and vanilla in a medium saucepan, bring to boil, remove from heat, set aside for at least 15 minutes.
In a medium bowl, wisk 1/2 cup of sugar and the egg yolks until well blended and starts to lighten a little. Transfer the crème mixture to a blender or pouring pitcher, this will help reduce spills during the next step. Add the crème to the yolk mixture, a little at a time, stirring continuously. Pour the liquid into six ramekins. Place the ramekins into a large cake pan or roasting pan. Pour hot water into the pan, just enough to come up about 1/2 way up the sides of ramekins, this will help to keep baking even. Bake 45-50 minutes.
Remove the ramekins and place into the refrigerator for at least 2 hours. Divide the remaining sugar equally over the top of each ramekin (about two full tablespoons each) Using a torch, melt the sugar and form a crispy beautiful amber top. Place them back into the refrigerator. They taste better to me if they have been refrigerated over night, but really you could serve them anytime if you want. be careful though, the edges of the ramekin get very hot from the torch, so at least cool them down first. I hope you like this recipe!