Creme Brulee (Ina Garten)


This recipe was chosen by Suzie of  munchandnibble for this weeks Barefoot Bloggers, another great Ina Garten recipe, easy and delish, I used a vanilla bean instead of the vanilla extract, I  like the look and flavour of the vanilla seeds in the custard. A  great party dessert.

Creme Brulee

 

Creme Brulee

 

2004, Barefoot in Paris, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

45 min

Level:

Intermediate

Serves:

5 to 6 servings

 

Ingredients

  • 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)

Directions

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.

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2 Responses

  1. I used vanilla bean paste because it’s so much easier than doing the actual bean. And it’s sooooo much better than extract. Looks great!

  2. I like the idea of using a vanilla bean – I’ll have to try that next time!

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