Crème Brûlée

RECIPES | JANUARY 2018

Crème Brûlée

RECIPE CONTRIBUTOR | HOMEIRAStyle

As a rule, I don’t care for sweets and do not at all like eggy flavored things. The exception to the rule was the Crème Brûlée at Les Anges, a French restaurant with an attitude, in Santa Monica years ago. I ordered it every time. It was deliciously creamy and silky without being eggy. The feathery light texture on your tongue contrasted by the crunchy caramelized sugar created happy chaos in your mouth. I created my own recipe to achieve the same results. I hope you will try it!

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Sweet Endings, Dessert, Creme Brulee
Serves 8 – 24

INGREDIENTS

6 Large Egg Yolks
7T Sugar
2¼C Heavy Cream
2T Grand Marnier or other orange liqueur
2t Vanilla extract
3T Brown Sugar (packed)

KITCHEN ESSENTIALS

Ramekins
Electric Stand Mixer with Paddle Attachment
Kitchen Torch
Rimmed Baking Tray

DIRECTIONS

Preheat oven to 320˚F
In bowl of stand mixer beat egg yolks and sugar on low to medium speed
At the same time, heat the cream in a saucepan until hot but not boiling
Keeping the mixer on low speed, slowly temper eggs with cream, beat until combined
Add vanilla and orange liqueur
Pour egg mixture into 6 ramekins
Place ramekins on a baking tray and transfer to middle rack of oven
Carefully pour boiling water in the pan to cover half of ramekins
Bake for 35-40 minutes or until the custards are set when shaken
Remove ramekins and let them cool before refrigerating them for 8-24 hours

SERVE

Drizzle brown sugar evenly on top of each ramekin
Heat with a kitchen blowtorch until sugar caramelizes
Let cool
Garnish with strawberries and a sprig of rosemary
Serve immediatlye

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