I think I know why everyone loves creme brulee. First you have to break through this beautiful crackly caramelized sugar... only to uncover a silky, creamy custard underneath. That perfect contrast of textures--I'm in love, too!
Then there's the fun of making it. You get to play with fire! Everyone loves picking up that torch and giving the sugar just the right amount of heat to turn a lovely mahogany. My students are sure to love this on Day 4 of my Pastry Chef for a Week Class!
Here is a great recipe for creme brulee that uses whole eggs in addition to yolks, which makes it slightly lighter. I served this at a dinner party I catered last weekend and a guest came to the kitchen to say it was the best creme brulee he had ever eaten! Very simple to make.... give it a try!
Creme Brulee
1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus more for bruleeing
3 cups cream
1 tsp vanilla
Preheat the oven to 300F. In a bowl, whisk the egg, yolks and sugar together until lightened in color. Heat cream in a saucepan until steaming hot; pour about half into the yolk mixture, whisking all the while, then add the rest. Add the vanilla and mix. Pour into 5 or 6 six-ounce ramekins. Place ramekins in a baking pan and pour hot water into the pan until it's about halfway up the sides of the ramekins. Bake 35-40 minutes, until custards are just set, but still have that "jello jiggle". Remove from water bath, cool, then refrigerate until firm.
To serve, sprinkle each custard with about 1 Tbsp sugar. With a torch, brulee the top of each until the sugar is evenly caramelized.
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