Russ's Favorite Creme Brulee

Creme Brulee

1 Quart Whipping Cream

6 Egg Yolks

1 Cup Sugar

2 Tbls Vanilla

And, yes, 1 blow torch!

I have to be honest, I was afraid to tackle Creme Brulee for years!  It's absolutely my husbands favorite, but it looked out of my league.  Truth is, it is easy & in the oven in about 10 minutes! Crazy, but true!

I'm going to give you the version without the real vanilla bean, which only works using a real good vanilla.... but, it works!   It also saves about 20 minutes prep time. Check out my note to the left is you'd like to use the bean.

So, whip 6 egg YOLKS ONLY in a bowl.  Gradually whip in 3/4 c sugar, whip until eggs lighten slightly in color.  Next, gradually add the 1 quart of heavy whipping cream. (You might try substituting some 1/2 & 1/2, but I haven't braved it yet.  If you do, let me know).  Finally, stir in the 2 Tbls vanilla.  I like to use Adams Extract, pictured here.

Now, place 6 ramekins into a 9X13 baking pan.  Fill the pan with warm tap water until it is to the half way point on the ramekins.  Really, this is an easy thing and makes the baking smooth as silk.  Finally, evenly distribute the brulee mixture into all 6 ramekins and place in a preheated oven at 325.   Bake for 45 minutes.  The centers will still be a little giggly, but will firm up in the fridge.

It is very important that this is made ahead and chilled 5 hours to 2 days ahead of time.  The longer it's chilled, the better it tastes.

Now for the fun part!!!!  You can buy an actual kitchen torch or use the industrial version like my husband brings in from the garage!  Sprinkle the remaining sugar on top of each brulee, right before serving. Tap ramekins to evenly distribute sugar.  Then, just give it a torch!

Decorate however you like.  I used fresh raspberries and lemon mint from our garden.