Hello, everybody! How are you?
When the weather gets cooler, I tend to cook more “sit-down” dinners at home, and when I have guests over, I always like to end the meal with a nice dessert. To me, nothing is nicer than a simple Crème Brulee.
It isn’t as hard to make as you might think, and you can make it a day before and keep it in the fridge until you’re ready. Although this recipe has a fair share of sugar, you can always use a pourable sugar substitute if you’re watching your sugar intake.
What You’ll Need
1 cup heavy whipping cream
1 cup evaporated milk
1 teaspoon vanilla
2 tablespoons sugar
4 egg yolks
Pinch of salt
Extra sugar (for topping)
What You’ll Do
Preheat oven to 300 degrees
In a saucepan, combine the heavy cream, vanilla, sugar and salt. Heat to a simmer for about 10 minutes. Remove from heat and stir in the evaporated milk. This will help cool the mixture, which is important because you don’t want the egg yolks to cook when you add them later. Set this aside while you prep the pan.
To prep the baking dish, place a kitchen towel in the bottom of the pan. Evenly space your six ramekins. Pour in hot water until about three quarters up the sides of the ramekins. Now stir in the egg yolks. Pour evenly into your ramekins and bake for 30 minutes. When finished, let cool for about 30 minutes on a cooling rack, wrap and place in the fridge until ready to serve.
To finish the dessert you will need to sprinkle with the extra sugar and flame with your kitchen torch–you do have a kitchen torch, don’t you?
This will make six desserts. Feel free to top with your favorite fresh fruit or just serve as is, and ENJOY! See y’all soon and don’t forget to–Stir Dat Pot!!