Blazin’ Creme Brulee (recipe)

Blazin’ Creme Brulee (recipe)

December 21st, 2008

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Creme Brulee
CAUTION: This creamy-good dessert is dangerously easy to make. Avoid eating every day. If you can’t stop, see your doctor.

“Once you try this Creme Brulee, you’ll just be blazed!” D. Blaze

Ingredients for Average Betty’s Blazin’ Creme Brulee:

Creme Brulee
6 egg yolks
1/4 cup white sugar
1 1/2 cups heavy cream
3/4 teaspoon vanilla extract
pinch salt
additional sugar for caramelizing tops (Betty prefers white sugar)

Blaze it up!

Creme Brulee
Preheat your oven to 300 (F). In a bowl whisk egg yolks vigorously.

Creme Brulee
Add sugar.

Creme Brulee
And seriously, whisk! Whisk away and get those sugar crystals working to break down the egg for maximum creaminess. Add vanilla and continue whisking vigorously. Get it all out. Because now it’s time to be gentle.

Creme Brulee
Add heavy cream to egg mixture all at once. Gently stir until ingredients are combined. Add salt and continue gently stirring.

Creme Brulee
You want to fully incorporate the ingredients while minimizing the amount of foam and bubbles in the mixture.

Creme Brulee
Make a water bath with 4, 5 ounce ramekins. Add medium-hot (not boiling) water to a baking dish and fill until water is halfway up the sides of the ramekins. You just made a bain-marie, yo!

Creme Brulee
Pour mixture through a strainer. Why? Just do it. It will be way better. Do it!

Creme Brulee
You can either strain mixture directly into ramekins, or you can strain into a bowl and then pour into ramekins. If you’re feelin’ snooty, you can strain it twice.

TIP: Keep the water bath close to the oven to avoid walking across the kitchen and spilling water onto your floor, or worse, into your custards.

Creme Brulee
Bake custards at 300 (F) for 50 minutes. The center will not be completely set, but the edges will. Carefully remove them from the oven.

Creme Brulee
Allow to cool in water bath until you are able to remove them with your hands.

Creme Brulee
Allow to cool and cover with plastic wrap. Place into refrigerator and allow to chill overnight for best results, or at least 2 hours if you didn’t plan ahead. Tsk. Tsk.

Creme Brulee
After the custards are chilled, dust the top of each with sugar and jiggle (or spread lightly) over entire surface as evenly as possible. About 1 teaspoon per ramekin. The more sugar you add, the harder (and thicker) the caramelized top will be. Betty likes it just right, not too thick and not too thin.

Creme Brulee
Follow the directions for your butane kitchen torch and turn on continuous stream. Careful. Don’t literally get blazed!

Creme Brulee
In small, circular motions, torch sugar so that it melts gently without darkening too quickly (or catching fire!). If the sugar darkens too quickly, hold the torch further away. If the sugar isn’t darkening, hold the torch closer to the sugar.

Creme Brulee
The perfect top has a light to medium-dark amber color, depending on your preference.

Creme Brulee
If you do not have a kitchen torch, you can use your oven broiler. Betty has not had good results with this method, as evidenced in this photo. But Betty’s sister swears by puttin’ it in the broiler!

Creme Brulee
After caramelizing the tops, place in refrigerator to cool down for five minutes.
Top with berries or enjoy as is! Makes 4 servings using 5 ounce ramikens. You just got Creme Bru-Blazed!

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Link to A Very Average Holiday Special video.
Link to A Very Average Holiday Special blog post.
Link to the full Average Betty Archive.

Looking for more goodies?
CSI: Cookie Sundae Investigation recipe (Chocolate Fudge, Double Chocolate Cookie Sundae).
Holiday Disco Cookie recipe (Easy Peanut Butter Marshmallow Cookie).
SconeWorld recipe (Scones with Lemon Curd).
Thank You For Eating Coffee Cake recipe (Sour Cream Coffee Cake with Crumb Topping).
Gimmee Some Sugar Cookie recipe (Sugar Cookies with Powdered Sugar Icing).
Sec. 170(c) Birthday Cupcakes (recipe) (Chocolate Pudding Filled Buttermilk Chocolate Cupcakes with Vanilla Buttercream Frosting).
Link to the full Average Betty Archive.

Entry Filed under: Recipes

15 Comments Add your own

1. Gera | December 22nd, 2008 at 3:14 pm

Hi!

Love Creme Brulee but sorry impossible to follow your instructions to see a doctor because he thinks about this dessert exactly like me the best part is play with torch! ….Incredible photos!!

Gera .:. sweetsfoods

***Thanks Gera!!! I know… I have trouble following my own advice! Creme Brulee is so tasty!! ***
2. Scoobydoodt | December 24th, 2008 at 9:34 am

Love the recipe!! Love the video!! I love the song too!! Having trouble downloading the song, please help me out!!! The links to Amazon and Itunes are having trouble!! Betty keep on rocking! I keep telling all my friends about you!! Thank you
3. Scoobydoodt | December 24th, 2008 at 9:50 am

Betty, did I mention I would be more than willing to pay money to have that Song on my ipod. I just tried so many different ways to search for it on Itunes and Amazon, no luck. Don’t worry I still love you and Average Homeboy. Happy Holidays to both of you. Thanks for all you do!!
4. Average Betty | December 26th, 2008 at 1:20 pm

Hey Scoobydoodt!
Happy Holidays! Thank you so much for sweet comments! Getting the song on your iPod is simple (and FREE) — you just need to subscribe to my iTunes Video Podcast. There is a link at the top-right corner of the website (”Betty on iTunes”), or you can click here (the link seems to work best when iTunes is already open):

http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=183309259

Once you subscribe, you can get all the episodes on your ipod, including the Average Holiday Season Music Video
Cheers,
Betty
5. Scoobydoodt | December 26th, 2008 at 9:32 pm

Hey Betty, I have downloaded the Video Verison of this song. What I was looking for was MP3 music verison only, no video. That way I could burn to Audio CD and play for family and friends. Forgot to tell you my wife has made over 5 batches of your Holiday Disco Cookies and taken to various holdiay party’s. Everyone has enjoyed it and we have spread the word about your site through your delicous cookies. Thanks again for your good tasting food. Love Ya!!
6. Average Betty | January 5th, 2009 at 11:46 am

Happy New Year Scoobydoodt!
5 batches of Holiday Disco Cookies? How awesome! Thank you so much for spreading the word about my site!!
I can’t help you out on a download for of just the .mp3 now… let me see what I can do
Cheers,
Betty
7. Holly Webster | January 16th, 2009 at 4:21 am

Hi Betty,

I know this might sound like a bit of a strange question,but I was wondering if you could add meat to the brulee ( chicken ,beef)
as I was thinking of turning this dish into a starter?

Thanks for your help

Holly
8. Rowena Ackland | January 27th, 2009 at 7:43 am

Hi Betty.

I was wondering if you have a good baked cheesecake recipe?

Thanks

Rowena no bean
9. Average Betty | January 30th, 2009 at 8:30 am

Hey Rowena!

Sorry for the delay… just got back from a tradeshow in Las Vegas

I want to do a baked cheesecake episode very soon… it’s not my recipe and I don’t have my hands on it *yet* but a good friend of mine makes the best cheesecake I’ve ever had. Coming soon!

Cheers,
Betty
10. Rowena Ackland | February 3rd, 2009 at 12:11 pm

OH MY GOSH, Betty Cheescake is my FAV! I can not wait for your recipe! XXXXXXX
11. wm1 | April 7th, 2009 at 6:13 am

Try a touch of Ceylon cinnamon in the mix! Juliet Mae spices grinds the best!
12. Karl | May 3rd, 2009 at 3:40 am

Betty, the creme brulee recipe looks fantastic. There’s just one thing I don’t understand. You started out baking the creme in round ramekins. Then you put them into the fridge for 24 hours … and the ramekins came out all elongated!!! What kind of a refrigerator do you have, woman? It changes dish shapes! :))))))))))))))))))
13. Average Betty | May 3rd, 2009 at 1:04 pm

Thanks, Karl!
I hope you give the Creme Brulee a try

I think you are experiencing some kind of photographic-optical illusion… the remekins do look kinda round in the picture where they are sitting on a red towel. But I assure you, same elongated ramekins going into the fridge as coming out. No magical refrigerator here… it does have a water dispenser which is pretty cool though.
Cheers,
Betty
14. Christina Dolly | September 28th, 2009 at 9:05 am

Can’t wait to get all the things I need to make this! Surely this is my favorite and I can’t find it as often as I would like to enjoy eating it so now I can. I can make it myself thanks to you! Happy Day of Atonement! Thank you and Thank God! Be Blessed!
15. Average Betty | September 29th, 2009 at 10:18 am

Christina,
Thank you for the blessings…
Can’t wait to hear what you think of the Creme Brulee! It’s one of my faves too - and a lot easier to make than you’d think!
Cheers,
Betty