Everyone has a favourite dessert that they like to order when they are out for dinner.  For some it is a rich piece of chocolate cake, covered in layer after layer of thick chocolate icing.  For others it is a scrumptious piece of cheesecake, topped with tons of fruit.  Well for me, my all time favourite dessert is a creamy and delicious crème brulée.

I used to think that is was a difficult dessert to prepare, which was why it was a treat when we would go out for dinner, but after doing a bit of research, I discovered that this has to be one of the easiest desserts to make.  It is so simple and tastes so good.

Because it is my preferred dessert, Jamie went out and bought me a brulée torch, so we could make these little pots of deliciousness at home 🙂

We have made these on numerous occasions for dinner parties.  I have even brought them with me when we are invited guests, and we are bringing dessert.  It is great to be able to pull out the brulée torch to crisp up the sugar just before serving.

With it being maple syrup season here in Ottawa, I am tempted to make these again soon, but substituting maple syrup for the sugar, and using maple sugar to brulée on top – yum!

When making these, the higher percentage of cream you use, the richer and creamier it will taste.  I use whipping cream (35%), but it can be make with a healthier milk product, but you won’t get that restaurant taste. I also use a vanilla bean, instead of vanilla extract.  Both bring the vanilla favour, but there is something about seeing the vanilla seeds in your dessert, it makes your guests feel like you went that extra mile for them 🙂

One of the things that I love about this recipe is that it makes 6 perfect ramekins of crème brulée.  This works out well, because we usually make this for a dinner for 4 people – read:  Jamie and I to have an extra crème brulée to enjoy the next day.  Sweet! 😉

This slideshow requires JavaScript.

Adapted from:

CremeBrulee.com – Classic Crème Brûlée
Debbie Puente

Ingredients:

• 8 egg yolks
• 1/3 cup white sugar
• 2 cups whipping cream (35%)
• 1 vanilla bean (seeded)
• 1/4 cup super fine sugar (for the brulee)

Directions:

1. Preheat oven to 300ºF.
2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla bean, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
3. Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
4. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, *hand-held torch* to melt sugar.

*Note – If you don’t have a torch, place under the broiler until sugar melts.