Pretend that you never tried to caramelize the sugar topping under the broiler and that all the crème brulées stayed this prettyPretend that you never tried to caramelize the sugar topping under the broiler and that all the crème brulées stayed this pretty
Remove from pan and place on cooling rack to cool. Use canning jar lifters if you have them. This was Charlie's idea and made it sooooo much easier than it would have been otherwise.Remove from pan and place on cooling rack to cool. Use canning jar lifters if you have them. This was Charlie's idea and made it sooooo much easier than it would have been otherwise.
Remove from ovenRemove from oven
Carefully place roasting pan in the ovenCarefully place roasting pan in the oven
Carefully pour boiling water into roasting pan around ramekinsCarefully pour boiling water into roasting pan around ramekins
Place ramekins in broiling panPlace ramekins in broiling pan
Scold your husband for taking distorted pictures of Aida's chestScold your husband for taking distorted pictures of Aida's chest
Pour into ramekinsPour into ramekins
Pour into something that will make it easy to pour the custard into ramekinsPour into something that will make it easy to pour the custard into ramekins
Skim off any foamSkim off any foam
Pour cream into yolk mixture and whiskPour cream into yolk mixture and whisk
Remove vanilla bean pod from heavy creamRemove vanilla bean pod from heavy cream
Whisk the yolks with sugar and saltWhisk the yolks with sugar and salt
Separate some egg yolksSeparate some egg yolks
Slice open a vanilla bean pod, scrape out the seeds and infuse in heavy creamSlice open a vanilla bean pod, scrape out the seeds and infuse in heavy cream
Homemade crème bruléeHomemade crème brulée
  • Pretend that you never tried to caramelize the sugar topping under the broiler and that all the crème brulées stayed this pretty
  • Remove from pan and place on cooling rack to cool. Use canning jar lifters if you have them. This was Charlie's idea and made it sooooo much easier than it would have been otherwise.
  • Remove from oven
  • Carefully place roasting pan in the oven
  • Carefully pour boiling water into roasting pan around ramekins
  • Place ramekins in broiling pan
  • Scold your husband for taking distorted pictures of Aida's chest
  • Pour into ramekins
  • Pour into something that will make it easy to pour the custard into ramekins
  • Skim off any foam
  • Pour cream into yolk mixture and whisk
  • Remove vanilla bean pod from heavy cream
  • Whisk the yolks with sugar and salt
  • Separate some egg yolks
  • Slice open a vanilla bean pod, scrape out the seeds and infuse in heavy cream
  • Homemade crème brulée

I bought a Food Network Magazine a year ago that featured a recipe for crème brûlée. I love crème brûlée. I’ve only had it a couple times at restaurants, but it made an impression. I know it’s a 6-ounce heart attack, but I love it.

Because of the recipe, I bought ramekins. Then they sat in a drawer for a year.

Charlie’s parents were coming to visit, so I decided to just do it. This was the height of my full fat dairy phase, so it fit right in.

I used this recipe from Aida Mollenkamp.

It turned out… well, the taste was good. But the magazine said if you didn’t have a torch you could caramelize the sugar under the broiler in the oven.

They lied.

The sugar blackened in some areas and didn’t do anything in other areas. If I made it again without a torch I would probably forego the caramelizing and just have the custard. I know this is brûlée heresy, but the taste was good without it. It just didn’t have that fabulous hard caramelized topping. The real solution, though, is just to buy a torch.

Have you tried your hand at making crème brûlée at home?

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