• 2 cups of heavy cream
  • 4 eggs
  • 1/2 vanilla bean slit open
  • 1/2 cup of sugar + 2 tsp

last week was my birthday…

i turned 28 again…

i got a creme brulee set.

i’ve always wanted a blow torch.

i’m not joking, except the blow torch i had in mind melted metal. is that crazy?

this however was close enough. it does melt sugar…and burns paper, i won’t go on, i might scare you (i swear i am not a pyromaniac. i think).

i just started to embrace this whole baking thing…when it comes to measuring things and following direction i might not be the one to count on. but now that i have this blow torch contraption and 4 little creme brulee ramekins (and a rack and a baking dish thing)…i had to try it.

i called my sister. she is a chef. if anyone knows how to make creme brulee it’s her. i didn’t just call her once, i called her a couple times, once in a panic…i only had 4 ramekins and she gave me a recipe for 8. wait…the sugar was in ounces…don’t mix the egg and sugar? what can over cook the egg? wait, what?

once i made it, i couldn’t believe how easy it was. so easy in fact, i made it 4 other times (with out the recipe near by). 4. next time i’m going for chocolate…or maybe i’ll add some alcohol. who knows…this can get crazy…and i love my blow torch devise.

simple and easy creme brulee for 4    adapted from my lil’ sister recipe (the best chef ever)

preheat the oven to 300 degrees.

  1. in a pot add and measure out 2 cups of heavy cream, 1/2 cup sugar and vanilla bean. bring to a low boil and turn off heat.
  2. in a separate bowl crack and quickly whisk 4 eggs.
  3. whisk in heavy cream mixture very slowly to make sure you do not cook the eggs. i mean, drizzle, take your time, don’t rush, slowly.
  4. when mixture is all whisked together pour into ramekins. place in a baking pan and place in the oven, slowly and carefully fill up the baking pan halfway with water. close the oven, walk away. cook for 55 minutes.
  5. take out of the oven…let cool. place in fridge over night to let set.
  6. when creme brulee is set, coat with 1/2 tsp of sugar and torch (if you don’t have a torch, you can set under the broiler for less the a minute, just till starts to brown, be careful not to cook the custard).

you’ll see. this is easy…so easy in fact, you will be making it all the time. all the time, like every night…because you can.



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