a surprisingly easy dessert that is sure to impress! I like to make crème brûlée and meringue cookies on the same day, as one calls exclusively for the yolk and the other the whites. a match made in heaven if you ask me.
what you'll need:
8 egg yolks
6 tablespoons sugar
2 tablespoons vanilla (I love using vanilla bean paste)
2 cups heavy whipping cream
Four to five ramekins to bake the crème brûlée in are also necessary.
Preheat oven to 310 degrees Fahrenheit.
1: mix eggs and sugar on medium high speed until the yolk becomes light yellow in color.
2: add cream and vanilla, mix on high speed until well mixed.
3: pour liquid mixture into ramekins, set aside.
4: fill a container with ridges ( I prefer cake pans) with 1-2 inches of hot water. Place filled ramekins in water.
6: place container in oven for 1 hour, 15 minutes, or until mixture has taken on a jello-like texture.
7: place baked ramekins in the fridge for at least two hours before serving
Optional: if you have a torch in your kitchen, you may also top the baked dish with sugar and torch until caramelized.
Note: considering the limited number of ingredients, this is one of those recipes where the quality of ingredients really does make a difference. If you were waiting to splurge on organic ingredients, now is the time!