Thursday, March 4, 2010

Creme Brulee

So, as you know my camera broke and I was not able to take pics for you but I did want to share with you a special recipe from Ina Garten. Her Creme Brulee. I do not have a kitchen torch so I simply turn the broil on high and place the individual ramekins of the Creme Brulee under the broil for about 5 minutes or until sugar melts and starts to caramelize. As soon as I get my camera in working mode again, I will be back with step by step photos. In the meantime, enjoy.

Creme Brulee
Recipe by Ina Garten
Photo by Quentin Bacon

Here is what you need:
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Grand
Marnier (I used Hazelnut Liqueur)

1. Preheat the oven to 300 degrees.

2. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and Grand
Marnier and pour into 6- to 8-ounce ramekins until almost full.

3. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

4. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.


  1. does it still turn out that brown on the top if you put it on broil?

  2. oh yeah! and make sure not to over-broil it bc the first 2 times i made it my top was BLACK! but even if u burn it, it is like one hard layer that easily comes off