Valentine’s Day is just around the corner, and if you’re looking for the perfect dessert to treat your loved one, look no further than creme brulee. This delicious and classic French dessert is easier to make than you might think, and it’s sure to be a hit with anyone who tries it.
How To Make Creme Brulee
To start, you’ll need to preheat your oven to 300 degrees Fahrenheit. Then, add two cups of heavy cream to a saucepan and bring it to a simmer. For added flavor, you can add vanilla extract, a vanilla bean, or vanilla bean paste. Stir the flavor of your choice into the hot cream, then set it aside.
In a separate bowl, whisk together five large egg yolks, half a cup of sugar, and a pinch of salt until blended. Slowly add the hot cream mixture to the bowl, whisking constantly so as not to end up with scrambled eggs. Once combined, strain the mixture through a strainer and divide it evenly between six four-ounce ramekins or four six- to eight-ounce ramekins. Place the ramekins in a casserole dish, add hot water to the dish so it comes halfway up the sides of the ramekins, then transfer the dish to the oven. Bake for 30 to 35 minutes or until the centers of the creme brulees are nearly set.
Once done, transfer the ramekins to a wire rack to cool completely to room temperature. Refrigerate for at least two hours or up to three days. When ready to serve, sprinkle one and a half to two teaspoons of sugar over each creme brulee, then torch the top with a kitchen torch or flamethrower until the sugar is caramelized to a deep amber color. If you don’t have a torch, simply top the creme brulee with fruit and garnish.
Now, for the best part: the taste test. Breaking through the caramelized sugar top and into the creamy and custardy center is simply irresistible. Garnish the creme brulees with fruit to cut the sweetness and take a big spoonful for an incredible taste experience.
Homemade creme brulee is just as delicious as the restaurant version, and it’s sure to be the perfect Valentine’s Day treat for anyone who tries it.
