Carrying a Torch

I do almost all of the cooking and recipe development here in KilKenney Kitchen without fancy gadgets.  I rely primarily on a good chef’s knife, my trusty Microplane and clean hands.  There is one notable exception, however – my super cool kitchen torch.  Admittedly an instrument of fire is not not an everyday tool so when I pull it off the top shelf to make this creamy decadent Creme Brûlée elbows are thrown over who’s gets to use it first!

Kitchen torch not withstanding, this special dessert is loved by everyone in our house.  I make it for dinner parties, birthdays and, of course, Valentine’s Day.  It’s a delicious way to say “I Love You” no matter the occasion.  And no worries if you don’t share my torch obsession – the Creme Brûlée is just as easy to make using your broiler, so don’t let the lack of fire power keep you from trying this incredible dessert!

Creme Brûlée

This special dessert has been a favorite at our house for years. It's decadent, beautiful and easy to make ahead. I love to serve it for a dinner party, for birthdays or as a Valentine's treat. Share it with someone you love.

Servings 6 people

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 8 hours hrs 45 minutes mins

Ingredients

• 6 large egg yolks
• 12 tablespoons sugar divided
• 1 whole vanilla bean or 1 teaspoon pure vanilla extract
• 1.5 cups heavy cream
• 4 cups hot water

Instructions

• Preheat the oven to 325 degrees. Heat the 4 cups of water in a kettle until hot, but not boiling - turn off the heat.
• Place the 6 egg yolks in a bowl
  
• Add 6 tablespoons of the sugar (the other 6 tablespoons will be for the brûlée top later)
  
• Whisk the egg yolks and sugar together until well blended
  
• Get out your vanilla bean - I strongly recommend a real vanilla bean for this recipe - it adds a rich, wonderful flavor to the creme brûlée. You should be able to find one at your local grocery store in the spice aisle. f you can't find one, use 1 teaspoon genuine vanilla extract
  
• Using a sharp knife, cut the vanilla bean in half lengthwise
  
• Using the tip of your sharp knife, scrape the seeds from the pod
  
• Add the vanilla seeds to the bowl
  
• Gradually add the 1.5 cups of heavy cream to the egg and sugar mixture
  
• Whisk the mixture to make sure it's well blended
  
• Place the ramekins or cups in a 9x13 pan. I love to use my Fiesta ware coffee cups in this recipe - they're fun and add a splash of color to the table
  
• Divide the custard mixture evenly among the 6 cups or ramekins
  
• Add enough hot water to the pan to come about half-way up the sides of the cups
  
• Bake until the custard is set - it will jiggle slightly, look cooked and smell lovely - between 30 and 40 minutes
  
• Remove the cups from the hot pan and set aside to cool completely. Cover and refrigerate overnight, if you are making them ahead
  
• Now for the fun part! Place 1 tablespoon of sugar on top of each custard. Using a kitchen torch (or your oven's broiler) toast the sugar until it begins to get brown and bubbly (hence the title brûlée!)
  
• Let the top cool - it should be hard and crunchy, but not burnt
  
• Serve this decadent, beautiful dessert immediately or refrigerate until you're ready. It makes a fabulous Valentine's day treat for someone you love.
  

Course: Dessert