I went nuts and bought a tiny blowtorch to use for my s’mores cupcakes, and it just came in the mail today. I juuuuuust made those cupcakes for a labor day bbq, so I didn’t feel like whipping them up again just yet. Instead, I decided to make some creme brulee! I followed this recipe from the NYTimes. My fiance and I had a lot of fun with the blowtorch once these set in the fridge for a couple of hours. He loooooves creme brulee, so it was a challenge to keep him away long enough to snap these photos!
Ingredients
- 2 cups heavy cream
- pinch of salt
- 1 tsp vanilla extract
- 5 egg yolks
- 1/2 cup sugar
- more granulated sugar for the brulee bit
Equipment
- cigar lighter
- Four 6 inch ramekins
- deep dish, oven safe containing boiling water
Instructions
- Set a pot of water to boil (approximately enough to fill half a deep dish; you’ll be filling it and putting the ramekins in it).
- Preheat the oven to 325 F.
- In a small pot, use a low setting to heat the cream and salt until hot. Do not let it boil.
- While the cream is heating, beat the egg yolks and sugar together until the sugar has dissolved and the mixture is light in color.
- Add in about 1/4 the cream mixture to the egg yolk/sugar mix and stir until combined.
- Add the yolk/sugar/creme mix back to the pot and stir to combine.
- Distribute evenly between the ramekins. Place the ramekins in the deep dish, and fill the dish about halfway with the boiling water.
- Bake for about 35-40 minutes.
- Allow the ramekins to chill in the fridge for a few hours.
- Sprinkle a thin layer of sugar on top of each creme brulee, and use the cigar lighter to melt the sugar just before serving.
fiddle leaf figs 