Creme Brulee

I had to double check to make sure that this recipe wasn't already in my blog.  Matt and I make creme brulee quite often since we love this recipe so much! It is our go to dessert for special occasions.  We have made this same recipe for lots of special days, including Valentine's day, birthday and anniversary, and sometimes when we just want to impress our guests :-)

The recipe does call for a kitchen torch, which I realize not everyone has.  I insisted on registering for one when we got married and I was fortunate enough to receive it.  They aren't very expensive and I definitely think they are worth it just for making this fabulous dessert!

Creme Brulee

1 extra-large egg

4 extra-large egg yolks

1/2 cup sugar, plus 1 tablespoon for each serving

3 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon orange liqueur (we use Grand Marinier)

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Makes 5-6 Servings

Source: Barefoot in Paris: Easy French Food You Can Make at Home