The way to a man's heart...Creme Brulee!

Growing up, I didn't spend much time in the kitchen. So before I got engaged, I thought to myself, how on earth am I going to impress him??


I decided I would make him a meal, the very first ever, and it would be incredible!


True story: the second meal I made for him was a terrible fiasco. I marinated the steaks in onion soup mix. I didn't know that he hates onions; but he ate it anyway to be nice. He went home and got sick. I was crushed. 


Back to the first meal: I barbecued his favorite cut of steak, rib-eye; I made twice baked potatoes; and a side of grilled carrots. 


BUT..the dessert was the daring finish...his favorite, CREME BRULEE.


I poured over cookbooks, in search of the best recipe, one that I could not mess up. My mom had a cookbook by America's Test Kitchen called "The New Best Recipe" and it had just what I was looking for. This is a textbook, with more than 1000 pages and pages of detailed descriptions for each recipe. They discussed different options for creme brulee: how many eggs make the best custard, how to lift ramekins out of the oven, different flavored custard options...and so on.


It was just what I needed. I studied it like a student, bought all the necessities, and took a huge risk. 




I can't say this is the reason we are married today (he might!). What I can say is that this meal floored him. He couldn't believe that I made the dessert from scratch. I had found the way to his heart, through his stomach!


I am sharing this recipe with you, even though the firstborn nature in me wants to keep it all for myself. The reason is that it is delicious, can be made ahead of time for when you have guests and is perfect for all seasons. It is based off the recipe from the cookbook, so if you feel so inclined, go out and buy the book and see it all for yourself!



NOTE: Creme Brulee is not healthy, so do not be shocked by the ingredients...if you are looking to cut back, this is not the dessert for you.


Kitchen Tools: 2 medium-large rectangular pyrex dishes, kitchen torch (muhahaha!), 8 ramekins, strainer, whisk, 2 medium-large bowls


Ingredients: 
4 cups chilled heavy cream (this is the good stuff, 35% whipping cream)
2/3 cup granulated sugar
pinch of salt
12 large egg yolks (Google how to separate eggs if you have never done this)
2 teaspoons vanilla extract (you can use raw vanilla beans, but its harder, so I opted out)
extra granulated sugar for brulee topping
raspberries or other berry as garnish of your choice

Refer to pictures below for visuals on the process of baking 

1. Adjust the oven rack to the lower middle position and heat to 300 degrees
2. Prepare the two baking dishes by covering the bottom of them with a kitchen towel or silpat mat to prevent the custards from cooking too quickly or burning from the bottom. Arrange 4 ramekins in each dish and make sure that they are not touching each other or the side walls of the baking dish. 
3. Boil lots of water with kettle or in saucepan as the ramekins will cook in a water bath.


4. Combine the heavy cream, salt, and sugar together in a bowl. Whisk until mixed well.
5. Whisk together the egg yolks and vanilla extract in another bowl until the yolks are broken up and combined.
6. Add cream mixture approximately one cup at a time to the yolks and whisk until evenly coloured and combined.
7. Strain mixture through a fine mesh strainer into a large measuring cup or pitcher and discard the solids in the strainer. Pour or use a ladle to evenly distribute the mixture into the ramekins.
8. Carefully place the baking dishes with the ramekins on the oven rack.
9. Pour the boiling water, being careful not to splash any water into the ramekins. The water should reach about two thirds of the way up the sides of the ramekins.
10. Bake for 30-35 minutes (or 20-25 in shallow ramekins) until the centers of the custards are barely set and no longer sloshy when you give them a shake.
11. Gently transfer ramekins when finished to a wire rack and let them cool completely to room temperature (2 hours). Place them on a baking sheet and cover them with plastic wrap tightly to keep in the fridge for up to 4 days (I don't wait that long). They should spend at least 4 hours in the fridge to become cold. I like to make them the day before I need them.


Brulee topping:
1. Uncover the ramekins. If condensation has formed on the surface, gently dry with a sheet of paper towel.
2. Sprinkle with 1 tablespoon at least of white sugar and tap sides gently to make sure the sugar is evenly distributed. The more sugar you use, the thicker the topping BUT it is harder to brulee it without completely melting the custard below.
3. Make sure your kitchen torch has fuel- mine uses butane gas which is available at some grocery stores or hardware stores.
4. Light the torch and begin to caramelize the sugar topping- we like it nice and hard with some light and dark brown patches
5. Lastly place the ramekins back in the fridge for a half hour to get the custard to cool and set, they are bound to warm up a bit from the torch.
6. Garnish with your choice of edible decoration and SERVE!


Flavors:
At different times of the year, its nice to play with flavors in the custard. However, I am partial to the regular light vanilla flavoring. My husband loves egg nog, and so at Christmas time, I use a bit of egg nog and nutmeg spice in with the cream (instead of vanilla extract) to lightly flavor it. I encourage you to try a flavor of your own!