This is my ALL TIME FAVORITE dessert. Whenever I go out to a restaurant and they serve creme brulee, even if I’m super full, I make space to order creme brulee. When I was at a cooking store, I stumbled upon a set of ramekins and that sparked the idea of making creme brulees at home. I then bought a blow torch as well and it was perfect! It’s so delicious and easy to make, yet whenever I have guests or friends over they think it’s so complicated. But this is our little secret!
3 cups of Heavy Cream
4 Egg Yolks
1 Large Egg
1/2 cup Sugar
1.5 teaspoon Vanilla
2 tablespoons of your favorite liquor (I like to use rum)
Extra sugar to put on top of the creme brulee
preheat oven to 300 degrees
mix egg yolks, egg, vanilla
heat heavy cream in small pot in medium heat. do not let it boil, as soon as you start seeing bubbles, take it out
combine egg mixture with heated heavy cream slowly
pour into ramekins about 4/5 full
pour some hot water into a baking pan and place the ramekins evenly in the pan
bake for about 40 minutes until custards are not runny when shaken. but don’t over bake it, we don’t want egg pie!
take out the ramekins from the pan and let cool.
refrigerate for at least 3-4 hours (the longer the better)
spread about a teaspoon of sugar on each ramekin, then CAREFULLY torch the sugar until it caramelizes. serve and voila!