I would like to give a quick shout out to my sister Jen, because it was her day of birth yesterday! Since the majority of the family was together for this past weekend to celebrate Easter, we decided to celebrate her birthday a few days early. Well, her one request for the celebration was that she receive a homemade dessert, LYK style. Since my mom has an absurd obsession with Costco, she had already picked up a delicious-looking tuxedo mousse layered chocolate cake, with brownie bits strewn throughout the middle layers. Are you drooling yet? When she described it to me, I know I was, so don’t feel self-conscious. Now, I had to attempt to top this chocolaty delight, with a creation of my own.
I was in luck. Jen had listed Crème Brulée as one of her all-time favorite desserts. With fresh berries and a mousse chocolate cake, a creamy Brulée would be the perfect dessert companion to top off a fun-filled weekend.
Oh did I mention how easy it really is to make Crème Brulée ?!? Yep, only a few ingredients are needed. The preparation only takes minutes. Then, let is sit in the fridge until you are ready to top with sugar, torch it, and serve it! It’s a cinch.
Combine cream, sugar, vanilla, & vanilla bean seeds.
Mix in the creamed yolks.
Mix, mix, mix until combined.
Pour into the ramekins and place ramekins in a hot water bath, then the whole shebang goes into the oven at 325 F for about 45 minutes.
*Little Yellow Note: Don’t be afraid to use hodge-podge ramekins and custard dishes, so long as they are oven safe. They will all bake evenly if the depth of the dishes are similar. I was worried for a little bit, but they came out just perfect.
Underwater cam. The creme brulee mix, innocently sits in the hot water bath. Naked.
When they are ready to serve, caramelize the sugar on top and enjoy!
Vanilla bean seeds are sprinkled throughout and the top is caramelized and crusty. It doesn’t get much better….
…Oops! I spoke too soon, just add fresh berries, and then it doesn’t get much better than that. (unless you have vanilla ice cream on hand, then you are really in trouble).
2 cups heavy cream
6 egg yolks
1/3 cup sugar, plus more for sprinkling on top
1 1/2 tablespoons vanilla extract
½ vanilla bean, seeds reserved
1. Preheat oven to 325 degrees F.
2. Combine cream, sugar, and vanilla in a microwavable bowl, and heat for 2 minutes. You can also do this in a saucepan over the stove, for a few minutes until slightly warm. Beat egg yolks and stir into the cream mixture, along with the reserved vanilla bean seeds.
3. Pour evenly into the ramekins. Place the ramekins in a baking dish filled about halfway with heated water. Cook for about 45 minutes, or until a knife inserted in the middle comes out clean.
4. Remove the ramekins from the baking dish, and let cool for about 20 minutes. Place them in the refrigerator and let chill overnight.
5. When they are ready to be served, remove from the refrigerator, sprinkle sugar on each of the tops. Be sure to evenly coat the top with a thin layer of sugar. Then either use a torch and caramelize the sugar, or place under the broiler for about 7-10 minutes, or until the sugar coating bubbles and turns slightly golden brown.
6. Serve with fresh fruit, ice cream, or all by itself! It is delicious!
From the Little Yellow Kitchen,