Back in 8th grade I went to London with Kara and my mom. We did all the tourist things: theater, tube, Kensington Palace, Buckingham Palace, Harrod’s, etc. You name it…we did it. I think my favorite part of the trip was Harrod’s. What can I say, I loved to shop then and I love to shop now! However my most distinct memory of Harrod’s was not the expensive, luxurious apparel, it was the food court.
I don’t know if that’s what it is even called. But I remember my mom going on and on AND ON when she saw that Harrod’s had Crème Brûlée. She had never had it but always wanted to so she just had to try it! What better place is there to try something ultra lavish like Crème Brûlée than Harrod’s? We all ordered a little something and walked back to the hotel. When we went to open our treats what did my mom get? A cream puff! Haha! I guess it wasn’t meant to be.
Fast forward about 15 years later. My mom finally got her Crème Brûlée. We made it for her birthday. It was really delicious, I loved the carmelized sugar on top. And it’s a perfect dessert if you really want to impress someone. Kara got a torch for Christmas and we had fun learning how to use it. The counter may or may not have gone up in flames.
Note: We halved our recipe and still got 6 ramekins. Ree’s ramekins must be quite large! I posted the full recipe. Also, if you can’t find superfine sugar just throw some regular granulated sugar in a food processor and pulse. But allow it time to settle before you open the top or you’ll have sugar dust everywhere.
4 cups heavy cream
1 whole vanilla bean, 1 tablespoon vanilla extract OR 1 tablespoon vanilla paste
10 whole egg yolks
¾ cups sugar
6 tablespoons superfine (baker’s) sugar
Preheat oven to 325 degrees F. Pour heavy cream into a saucepan. Add vanilla (whichever product you’re using) and simmer over medium-low heat. In a medium bowl, strongly whip the egg yolks continuously with the sugar until pale yellow and thick.
If you used a whole vanilla bean, strain the heavy cream using a fine mesh strainer. Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs. Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture evenly into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not let them brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top. Serve immediately. Yield: Makes 6 good size ramekins.
Source: The Pioneer Woman