When life gives you farm fresh eggs and farm fresh jersey milk what do you do?
Personally I make Créme Brûlée.
And then I eat it for dinner.
And dessert.
This was rich and creamy, just the way I like it and I also like that it only made 4. It makes it nice when you are home alone with the kids and freshly made creme brûlée, instead of sitting down to 8, you are slightly limited.
Although you could double the recipe.
No really though, the real reason I like the smaller recipe is you don’t have to sacrifice so many eggs. We eat tons of eggs around here since we all like them scrambled for breakfast and then later, hardboiled for snacks so I try not to use up too many in one recipe.
Créme Brûlée
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Dessert
Serves: 4
Ingredients
- 2 cups heavy cream
- 1 vanilla bean pod, cut in half
- ¼ cup white sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 4 tablespoons white sugar
Preparation Instructions
- Preheat oven to 300º
- Bring a tea kettle of water to boil.
- While the water is coming to a boil, combine the cream, vanilla bean, sugar and salt in a medium saucepan over medium heat and cook and stir just until the cream starts to steam. If you accidentally get it too hot, no worries, just let it sit for a few minutes to cool down.
- Combine the egg yolks and vanilla extract.
- Then slowly pour the cream mixture into the eggs while whisking, do not go fast or you will cook the eggs. Make sure the vanilla bean seeds are scraped out into the mixture and discard the pod.
- Once the cream and eggs are combined, pour the mixture into 4 ramekins. Place the ramekins on a baking sheet with a rim and place on the oven rack. Before closing the oven, carefully pour the boiling hot water into the baking sheet, being careful not to get water in the custard! Cover loosely with foil and bake until set, about 25 minutes.
- Remove from the oven and place in the refrigerator, chill for at least 4 hours before serving.
- Right before serving, evenly sprinkle granulated sugar over the top of each custard and then briskly wave the flame of a torch over the top to melt the sugar.
- Serve immediately, as is or topped with fresh berries.
Thanks for the recipe: http://www.melangery.com
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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