Creme Brulee - 10 Minutes of Work For This Classic Recipe

Crème brulee is just one of those foods we order in restaurants – but never attempt at home. I guess it just sounds a little too French and scary…

Chefs love this, by the way, they get a fancy sounding dessert that we think requires some extraordinary skill to make, and they just whip together some cream and eggs in the kitchen, and after 5 minutes of work - have dessert covered for the night!

It's easy. So so easy. And although chefs will use their fancy kitchen blow torches to finish things off, your standard oven broiler will work just as well.

Try this once and it will become a family standard. Here's my mom's version, a version she admits she just got out of "some cookbook" along the way.

It's a pretty basic rendition, but once you get the technique down (won't take long, seriously) you can start to play around with different flavorings at your leisure.

Creme Brulee

• 3 cups of cream

• 1 whole egg
• 4 egg yolks
• ½ cup of white sugar
• ¼ tsp of vanilla

1. Heat the oven up to 300
2. Scald the cream (bring it just up to the boiling point, and turn off the heat.)
3. Mix together the egg, egg yolks and sugar
4. Slowly whisk the hot cream into the egg/sugar mixture. (If you do it too fast you'll get scrambled eggs.)
5. Add the vanilla
6. Pour the cream mixture into oven-safe serving bowls. This should make enough for about 6 portions.
7. Place the bowls in a water bath (a roasting pan with water coming about half way up the sides of the bowls.
8. Toss it into the oven for about 40 minutes, or until the custard has set.
9. Take them out of the oven, and turn the broiler on high (you can do this immediately, or you can keep the cooked custards in the fridge for up to 2 days before finishing under the broiler.)
10. Sprinkle a teaspoon full of sugar across the top of each bowl, and broil on high for a couple of minutes. Watch carefully- the custards are done when the sugar bubbles and browns a bit. If you walk away you will almost surely have burnt sugar on top.

That's it. Serve at once and enjoy that crackling sweet sugar atop a luscious creamy custard. It's a classic of classics, and it never disappoints.