Crème brulee must be my favorite dessert of all time! I love the subtle taste, the incredibly creamy texture, everything about it. I just call it edible silk. And here is my favorite recipe.
- 1 vanilla pod
- 1 cup heavy cream
- 1 cup milk
- 2.6 oz. sugar
- 4 egg yolkes
- Demerara sugar for the caramelized top
300 degrees Fahrenheit, 30-40 minutes.
- 1 stk vaniljestang
- 2 dl kremfløte
- 2 dl melk
- 75 g sukker
- 4 stk eggeplomme
- Demerara sukker til glasur på toppen
150 grader Celsius, 30-40 minutter.
Pour the cream and the milk into a pot. Add the sugar. Cut the vanilla the long way and scrape out the seeds, and add all of it to the pot. Bring this to a boil while stirring. Pull off the heat and let cool a bit.
Put the 4 egg yolkes in a bowl and give them a good beating with your wisk.
If necessary, get your baby to help.
Slowly pour the milk mixture into the egg yolkes while stirring. I am never patient enough to wait until it has cooled enough, so if you are like me, just make sure to pour SLOWLY. Unless you want to scramble your eggs, that is. After it is mixed, pour it through a strainer into ramekins that are already lined up in a pan.
Put the pan into the pre-heated oven and pour water so that it goes half way up the side of the ramekins. See how the water is this yucky, bluey color? That´s me spilling creme brulee into the water. I do it every time. I have grown to like the yucky, bluey water, because it means that creme brulee is right around the corner! 🙂
Bake in the oven for about 30-40 minutes. I normally take one of the ramekins out of the oven and shake it a little. When the center has JUST set (just stopped wiggling), the creme brulees will be totally awesome. Chill the creme brulees in the fridge until you are ready to serve them. You can easily make this a day or two ahead of when you need it. Cover the creme brulees with some Demerara sugar, and caramelize the sugar with a torcher (or put it under the grill in your oven for a SHORT while).
It should now be a nice, crispy layer of caramelized sugar on top of your creme brulee, and it should be begging you to eat it!
Serve with a nice, hot espresso, or a sweet dessert wine like Tokay.