It’s not boo-hoo blues, it’s that the month of January always seems to linger… It’s the month where the major holiday hype has now officially come to an end and that once glittery sparkle of the wintry wonderland is just plain over, your left missing family and friends again, plus you’ve finished all your holiday cookies…uh -oh! (Perhaps that’s just me?) I came across this article and thought it really applied too, especially with its statement on only having the will to get out of bed for nothing less than a strong cup of joe.
Recently we were experiencing fairly decent temperatures, actually getting away with 3 layers and not 5, but then we got hit with a freak snowstorm that gave us a few more inches. Lucky us, right? Adding another layer back on as we speak. How’s the weather in your neighborhood?
I don’t know about you, but I feel like the month of January really needs some cheering up! It needs some pizzazz to lead us into the giant heart-shaped month of February…Yeah! Such an occasion calls for something cheery like…..like…..crème brûlée!
I’ve never attempted to make crème brûlée before, but after watching various YouTube videos, reading, etc. I felt fairly confident that I could pull it off. Seriously, it was the best decision ever, because it turned out perfect! The best part is I get to share with you all now!
Very Easy Creme Brûlée
2 cups Whipping Cream
3 large eggs
½ cup sugar (also extra for caramelizing on top)
¾ tsp vanilla extract
4 Ovenproof ramekins
1 kitchen torch
Pre-heat your oven to 300°F
Heat whipping cream in a sauce pan, almost bringing up to a simmer. Please make sure to stir frequently.
In a bowl, whisk together 3 eggs and ½ cup sugar until well blended.
Very slowly stir in hot cream and vanilla extract, so you are not left with scrambled eggs to deal with.
Next, strain mixture through a mesh sieve into something with a pouring lip. Then divide the mixture into 4 ramekins and place in a large cake pan.
Fill the cake pan with very hot water halfway up the sides of the ramekins. Carefully pop everything into oven.
Bake at 300˚F for 35 minutes. Once they are done, you will be able to tell if the brûlée is set but still has a slight giggle to it, remove ramekins from cake pan and water.
Cool the ramekins at room tempted, then place in refrigerator to chill.
Let’s Talk Caramelization: (my favorite part)
Once brûlée is chilled, take out of refrigerator, sprinkle 1/2 to 1 tsp sugar on each custard ramekins. Then with your hand swirl to ramekins around in the air to evenly distribute and spread sugar.
The moment you’ve all been waiting for…..torch the top! Make sure to move the torch in a circular pattern until the whole surface is caramelized just as you likely . YouTube a video if this is your first time to assist with your torch confidence.
Happy eating and don’t forget to share how your creme brûlée turned out!
Click, Ship & treat yourself!