Crème Brûlée (that's "fancyspeak" for baked vanilla custard with caramelized sugar on top) is my "go to" dessert when I need something really easy that can be made ahead and that nearly anyone of any age will eat.
Although my youngest believes that I make it solely because it's his favorite, the truth is that I make it because all of the ingredients are in the photo above. Yep, FOUR ingredients, that's it!
My recipe was adapted from a recipe that I had such a long time ago that I don't remember where it originally came from. There are thousands of recipes out there and they are all basically the same. Over the years, I've added ginger, white chocolate, mandarin oranges, chai spice, pears, and even Bailey's Irish Cream (for Irish Pot de Crème) to the recipe but no matter what I try, I always return to this basic custard recipe.
- 2 cups heavy whipping cream (or milk if you want to be "healthy"; but it won't taste as good)
- 1/2 cup sugar (plus 6 tablespoons Superfine sugar for the brũlée)
- 5 egg yolks
- 1 vanilla bean split lengthwise
Preheat oven to 325 degrees.
Place six ramekins (or four-inch diameter fluted glass flan dishes) in a 9x13 pan. (If you use flan dishes, you'll need two pans because only 3 will fit in each one.)
In a heavy sauce pan, combine the the sugar and the cream.
Sprinkle 2 teaspoons of sugar evenly over each custard. Working with one custard at a time, hold a blowtorch (kitchen torch) so that the flame is 2 inches above the surface of the custard and direct the flame so that the sugar melts and browns but doesn't burn. (you can also do this in your broiler but you need to be careful not to burn the sugar).
See?! Easy as