Creme Brûlée

It's time to get fancy up in here with some creme brûlée.  I picked up four ramekins at World Market for $1.25 each but you can also buy a set at Kohls, Target, Wal-Mart or online if you don't mind waiting for them to ship but I'm not patient enough for that.  The recipe I used didn't require a torch but they are available for $20 online.  I also didn't use a vanilla bean and used pure vanilla extract instead.

Ingredients for creme:
- 1 1/2 c. milk
- 1 c. heavy whipping cream
- 1/2 c. sugar
- 1/4 tsp. salt
- 2 large eggs
- 3 large egg yolks
- 2 tsp. vanilla extract

Ingredients for topping:
- 3 TBSP. brown sugar
- 3 TBSP. white sugar

Ingredients for creme

Preheat oven to 325 F.  Arrange four to six ramekins in a 9 x 13 cake pan.  Set aside.  Combine milk and heavy whipping cream in a saucepan and bring to a simmer.  I stirred this so it wouldn't stick to the bottom of the pan.  In a mixing bowl, mix sugar, salt, eggs, egg yolks, and vanilla.  

Once well combined, slowly add this mixture to the hot milk mixture.  Next, strain the mixture into a large bowl ( I used a large measuring cup to make it easier to pour into the individual dishes).  

Divide the mixture evenly among your ramekins and pour boiling water into the cake pan, using just enough so the water comes halfway up the ramekins.  

Bake for 40 to 50 minutes or until the custards have set.  Insert a knife into the center and it should come out clean.  Remove ramekins from the cake pan and allow to cool to room temperature.  Next, place them into the refrigerator for an hour or two.  Once completely cooled,  set the oven to broil.  Mix together the brown sugar and white sugar.  Sprinkle several layers of the sugar mixture over the creme until mixture is used.  

Broil for about 2 to 4 minutes, allowing the sugar to melt and become crispy.

 

This recipe is based on Baking Bites' Classic Creme Brûlée.