Creme Brulee(GF)

Oh Creme Brulee you’re so rich, smooth, sweet  and decadent…wish every man could take an example from you. This French dessert meaning ” burnt cream” dates back to the 1600’s, but it wasn’t until 1980 that it made it’s way back to the French cookbooks, and good thing it did! Served at the fanciest restaurants, you can easily make this at home. Don’t believe me? To be honest with you my 10 year old made this specific one pictured here for Mother’s Day dinner, all by herself ( well she needed help taking the heavy pan out of the oven.) Top with your favorite berries for a little zing!

Creme Brulee ( makes 6, 7-8 oz ramekins)

• 1 QT heavy cream
• 1 vanilla bean split and scraped
• 1 Cup sugar
• 6 large egg yolks
• 2 QTS hot water ( I use my electric tea kettle for this, but use wahts best for you)

Preheat oven to 325F. Place cream, vanilla pulp and bean in a medium saucepan over medium heat, bring to a gentle boil. Do not leave this unattended you’ll be crying over spilled cream, not to mention the extra cleaning you’ll have in store. Remove cream from stove and cover. Let rest 15 minutes.  Remove vanilla bean and save for another recipe, they are not cheap.

In a medium bowl, whisk 1/2 C sugar and the egg yolks until well blended and light in color. Add the cream a little at a time while whisking continuously.  Pour the liquid into the 6 ramekins and place in a large cake pan or roasting pan.  Take the pan and place onto rack positioned in the middle of the oven.  Pour the hot water into the pan until it comes halfway up sides of ramekins.  Take great care not to spill any water into the custard cups or it wont set properly.  Bake until set approx 40 minutes.  Remove pan from oven, take out ramekins and refrigirate at least 2 hrs.  Divide remaining sugar among the 6 ramekins and using a torch melt sugar until golden brown and slightly bubbly and crispy.  Dig in friends!