Thursday, May 27, 2021

Creme Brûlée

Do you just have “that dessert”?  Some people love a good pumpkin pie, to others it’s all about a cookie, or a decedent slice of chocolate cake. For my sister, it’s creme brûlée. While I may not have known this until her and my brother-in-law were helping with our condo remodel. We went out for dinner one night, when the dessert menu was passed around she commented that she loved Creme Brûlée.   

We were recently on a camping trip with them, while they were celebrating their wedding anniversary. I thought, why not make creme brûlée and bring it up on the trip. I mean why not bring a brûlée torch camping?

Creme Brûlée 


  • 1 extra-large egg
  • 4 extra-large egg yolks
  • 1/2 cup sugar, plus 1 tablespoon for each serving
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (like Grand Marnier)


  1. Preheat the oven to 300 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
  3. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
  4. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

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