Monday, March 22, 2010

What better way to start a blog than with my favorite all time desert.

Creme Brulee topped with Bananas.
I remember the first time I ever heard of creme brulee. I was 12 and watching "My Best Friends Wedding" with my Tita Annie, and Julia Roberts and Cameron Diaz were talking about creme brulee and jello. Julianne Potter: Crème brûlée can never be Jell-O. YOU could never be Jell-O. Kimberly Wallace: I HAVE to be Jell-O! : Julianne Potter:You're never gonna be Jell-O!   LOL, ever since then I was determined to find out what this ritzy dessert was.  I started ordering it in restaurants and it has been my ALL TIME favorite desert ever since. This was my first time making Creme Brulee, and (surprisingly enough) is one of the easiest desserts I've made. It just sounded so darn fancy I was too scared to even try it! Thank the heavens I did, because it was outstanding! Now i can enjoy my fave dessert anytime I want in the comfort of my own home. I found a few recipes online and adjusted them to my liking. Some cremes call for 8 yolks. As much as I Looove egg, It doesn't sit right with me eating all of those runny baby chicks. Even though I'm not a vegetarian or anything I still have a heart. :)


  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 11/2 teaspoon vanilla extract or 1 vanilla bean split and scraped
  • 4 egg yolks
  • about 3 tablespoons white sugar


  • Preheat oven to 300 degrees F (150 degrees C)

  • Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.

  • Place ramekins in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins.

  • Bake 35 to 40 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.

  • Before serving, sprinkle 1/2 to 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

  • Leave plain or top with choice of fruit, for extra yumminess, top with vanilla sugar instead of regular.


    Nattisha said...

    Hey Michelle,
    I am going to try every recipe. I freakin go to ur food album on fb like almost every day(stalker). Tish(sheenas sister)

    Mike said...

    Wicked good!! I like it better than the creme brulee I had in an authentic French bistro!