This elegant dessert is easier to make than you might think. Eggs, sugar, heavy creme and vanilla are the main ingredients. Crystallized ginger and fresh fruit can be added for a lovely presentation, along with the burnt sugar on top! (Don't forget you'll need a kitchen torch!)

1. Easy and Elegant Crème Brûlée!
An elegant dessert that will
leave your guests wanting
more. It’s easier than you
think to make. Torching the
sugar on top just before
serving makes a dramatic
table presentation!
Prep time: 1 hour to prepare
and bake, plus 2 hours to cool
Serves: 6
Watch the Video

2. Ingredients
8 large egg yolks
1/3 cup sugar
2 cups heavy cream
1 teaspoon vanilla extract – or seeds of one vanilla
bean
Serving Options:
Berries on top or the side
Chopped crystallized ginger on top
Small Pirouette or other delicate cookie on the side

3. Step 1 – Combine Ingredients
In large bowl, whisk together egg yolks and sugar until sugar is
dissolved and mixture is pale yellow (discard whites – or use in
another recipe)
Slowly add heavy cream and vanilla and continue to whip until
mixture is pale yellow

4. Step 2 - Prepare Water Bath
Pour mixture slowly through a sieve or skim off bubbles to
eliminate foam
Pour the now smooth mixture into 6 ramekin cups filling ½ to
¾ full (depending on size of ramekin)
Place washcloth sized cloth in bottom of a 9x12 pan (so
ramekins don’t slip)
Place ramekins into the pan, onto the cloth
Fill pan with water about ½ way up the sides of the ramekins

5. Step 3 - Bake, Cool, Torch and Garnish
Place pan in oven and bake at 300 degrees for 40-50 minutes.
Crème brûlée is ready when its cooked around edges but slightly loose in
the middle
Let cool in water bath
Remove from water bath and refrigerate for 2 hours before serving
Prior to serving, sprinkle 2 teaspoons of sugar evenly on top of each
Crème brûlée and caramelize the sugar using a butane kitchen torch or
place under the broiler – do not burn!

6. Cook’s Notes
• Water bath with slow long heat avoids curdling. If curdling occurs, pour
custard through blender and it will return to a smooth texture.
• Use a cloth on bottom of water bath pan so ramekins don’t slip
• Pull pan out of oven carefully to avoid water splashing into crème brûlée
• Use a kitchen torch for best results and to ensure even caramelizing of
sugar on top of crème brûlée
• Presentation is everything! Use your imagination when plating. (Our
favorite is to add chopped crystallized ginger on top of Crème brûlée (after
you’ve torched the sugar) with berries and/or a delicate cookie on the side.
• Hold torch about 5 inches away from the sugar – maintain a smooth motion
over the top of the sugar until it begins to melt – sugar will harden as it
cools, which makes for the wonderful crunch when your spoon breaks
through to the custard!

7. For more great recipes
visit
www.TheBrownLounge.com
Watch the Video

8. Thanks