March 25, 2011
“Yolk-O Ono”- Vanilla Creme Brulee Sounds fancy pants doesn’t it?  Well, you know, I’m always trying to impress and please the crowd.  Then again, in all actuality, creme brulee is quite easy to make.  Once you get down the technique of tempering the eggs and cream, you’re golden!  We’ll keep this as a little secret between us though…I gotta rep to protect and future dates to impress. What You Need (Serves 3): 1 Cup Heavy Whipping Cream 2 1/2 Yolks 1/2 Cup Sugar, divided 1 Tbsp. Vanilla Bean Paste Hot water (for hot water bath) Creme Brulee dishes Torch (or for those of you who don’t have one, like myself, a broiler will have to do) Set oven to 325 degrees. 1. In a small mixing bowl, combine the yolks and 1/4 cup of sugar.  Whisk well until the mixture has turned a pale yellow color. 2. Meanwhile, bring the vanilla bean paste and whipping cream to a boil (careful not to scorch your cream). 3. Once the cream has come to a boil, carefully pour a small amount of cream into the yolk mixture, whisking all the while.  This is very important.  Only do a small amount of hot cream at a time, or else you’ll have scrambled eggs as opposed to the start of a custard.  4. Once about half of the cream has been well incorporated into the egg mixture, pour the cream and yolk mixture back into the pot with the rest of the cream.  Again, whisking all the while. 5. Pour the custard mixture evenly into the brulee cups or ramekins.  Place the filled cups into a roasting pan or a casserole dish.  Place the pan in the oven. Pour enough hot water into the roasting dish so that it comes up halfway up the brulee dishes (you are creating a hot water bath). 6. Allow the brulees to cook for about 30-35 minutes or until they have set (gently shake the ramekins, if they don’t jiggle, they’re done). 7. Remove from oven and allow to cool slightly before placing them in the fridge to cool completely.  Once the custards are cooled, remove from fridge and pour remaining 1/4 cup of sugar on top of the custards.  Add more sugar if needed. 8. If you have a torch, carefully begin to melt the sugar, moving the torch constantly to avoid burning the sugar.  If using the broiler, place rack on top rung and broil the tops of the brulees.  Watch them carefully because they can burn easily.

“Yolk-O Ono”- Vanilla Creme Brulee

Sounds fancy pants doesn’t it?  Well, you know, I’m always trying to impress and please the crowd.  Then again, in all actuality, creme brulee is quite easy to make.  Once you get down the technique of tempering the eggs and cream, you’re golden!  We’ll keep this as a little secret between us though…I gotta rep to protect and future dates to impress.

What You Need (Serves 3):

1 Cup Heavy Whipping Cream

2 1/2 Yolks

1/2 Cup Sugar, divided

1 Tbsp. Vanilla Bean Paste

Hot water (for hot water bath)

Creme Brulee dishes

Torch (or for those of you who don’t have one, like myself, a broiler will have to do)

Set oven to 325 degrees.

1. In a small mixing bowl, combine the yolks and 1/4 cup of sugar.  Whisk well until the mixture has turned a pale yellow color.

2. Meanwhile, bring the vanilla bean paste and whipping cream to a boil (careful not to scorch your cream).

3. Once the cream has come to a boil, carefully pour a small amount of cream into the yolk mixture, whisking all the while.  This is very important.  Only do a small amount of hot cream at a time, or else you’ll have scrambled eggs as opposed to the start of a custard. 

4. Once about half of the cream has been well incorporated into the egg mixture, pour the cream and yolk mixture back into the pot with the rest of the cream.  Again, whisking all the while.

5. Pour the custard mixture evenly into the brulee cups or ramekins.  Place the filled cups into a roasting pan or a casserole dish.  Place the pan in the oven. Pour enough hot water into the roasting dish so that it comes up halfway up the brulee dishes (you are creating a hot water bath).

6. Allow the brulees to cook for about 30-35 minutes or until they have set (gently shake the ramekins, if they don’t jiggle, they’re done).

7. Remove from oven and allow to cool slightly before placing them in the fridge to cool completely.  Once the custards are cooled, remove from fridge and pour remaining 1/4 cup of sugar on top of the custards.  Add more sugar if needed.

8. If you have a torch, carefully begin to melt the sugar, moving the torch constantly to avoid burning the sugar.  If using the broiler, place rack on top rung and broil the tops of the brulees.  Watch them carefully because they can burn easily.

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