Creme Brulee (serves 4)
1 cup heavy cream
2 tablespoons sugar
2 extra large or jumbo egg yolks
medium orange or large lemon, grated zest only
1/2 teaspoon vanilla extract, or 1 vanilla bean
1 Tbsp of sugar, or brown sugar per serving
Preheat oven to 300 degrees F. Prepare some boiling water.
In a saucepan over medium heat, combine cream and the orange or lemon zest (you choose the flavoring you prefer); cook, stirring occasionally until small bubbles appear around edges of pan, 5 – 6 minutes. Set aside.
In a bowl, beat egg yolks and the 2 tbsp of sugar; until smooth and light. Slowly pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sive into a bowl to remove the zest and vanilla bean. Divide mixture among four 4 oz. ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water halfway up side the of ramekins. Cover pan loosely with aluminum foil and bake until custard is just set, about 25 minutes. The custard will be soft when you take them out of the oven. Be sure to give them plenty of time to chill and set before glazing. Chill 2 – 3 hours.
Fire it up!
Now the fun part! Add 1 tablespoon evenly over the top of each ramekin. With the creme brulee torch, move the flame continuously over the surface of the custard in a circular motion until the sugar melts and becomes golden brown and bubbly. It might be a good idea to practice on the first two, so the last two are perfect for your Seduction Meal. Serve immediately.
Note: I tried this recipe using a small propane torch. As you can see it
wasn’t strong enough to fully melt the sugar. If you experience this,
try using your broiler. Some recipes call for brown sugar, others use white sugar–I think
white sugar or raw sugar creates more of a “sheet” of caramelized sugar
than the brown sugar I used. I have some testing to do.
