Monday, February 7, 2011

Creme Brulee

My nephew, Matthew, turned 15 on February 1st.   I cooked his birthday dinner which consisted of Bruschetta for appetizer, Chicken Parmesan and Linguine, and Creme Brulee for dessert. Complete with the blow torch for carmelizing the sugar. It was delicious!!! Happy birthday, Matthew!
Creme Brulee 
by Barefoot Contessa
1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.  Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.  With the mixer on low speed, slowly add the cream to the eggs.  Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.  Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly.  Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Bon Appetit!!!


  1. Hi, I saw your post for this on Comfy in the Kitchen and had to look - I love Creme Brulee but have never made it. I noticed that we follow some of the same blogs so I wanted to follow you so we can "compare notes" hahaha

  2. Oh how I love this dessert! Thank you for looks beautiful and I bet it tasted to you, Janelle