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Liz’s Kitchen: Crème Brûlée Recipe

This is a little out of the zone of what I normally do for Liz’s Kitchen but we were inspired by a trip Niagara-on-the-Lake. We were there doing a wine and cheese paring course that involved a brûlée torch. One glass of wine led to another that led to an Amazon Prime purchase of a torch and here we are. The torch came with some ramekins so naturally we had to try out a crème brûlée recipe. It actually wasn’t as hard as I thought it would be, it just takes forever to get to the end product. The recipe that I’m using is from a website call Chef-In-Training!

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Crème Brûlée

  • 1 quart heavy cream
  • 2 tsp. vanilla extract
  • ½ cup sugar
  • 6 large egg yolks
  • 2 quarts hot water
  • ½ cup sugar

Preheat your oven to 325 degrees and grab all your ingredients! In a medium saucepan, combine the heavy cream and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble. You don’t want it to boil, you want it close to a simmer. Then remove from heat, cover and let set for 15 minutes.

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Grab a medium bowl and whisk together a ½ cup sugar and egg yolks. You want the yolks to lighten in color.

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Then add the cream mixture from the sauce pan a little at a time, stirring constantly all the creme has been added and mixed.

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Now take the liquid and pour it into you ramekins. Then place the ramekins into a large deep pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. It’s very important not to let any water get into the creme mixture.

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Bake in the oven until the crème brûlée is set. You still want it to be a little jiggly in the center. Depending on the size of your ramekin it could take anywhere from 25-45 minutes. Keep an eye on it.

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Remove the ramekins from pan and place in the refrigerator for at no less than 2 hours. Remove the creme brûlée from the refrigerator for at let sit for at least 30 minutes prior to browning the sugar on top.

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Take the remaining sugar and divide equally between the ramekins. Using a torch, melt the sugar and form a crispy and browned top.

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Let sit for at least five minutes before eating! Grab the original recipe HERE.

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Liz’s Kitchen: Cinnamon Roll French Toast Bake Recipe

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