Creme Brulee

Or, more food and fire!

I worked at the theater all weekend, and Saturday night we got to talking about Creme Brulee. Sometimes on the weekends we do potluck for supper, each person contributing a portion of the meal. I offered to whip up some Creme Brulee for Sunday night's dessert. It's really very easy to make, but it made a big impression tonight. Christina and John had never had it, and were quite surprised to find out they really got to play with fire to get it ready to eat.

(In fact, John's face lit up when I handed him the torch!) :o)

This recipe came from Barefoot Contessa (Ina Garten). I substituted amaretto for Grand Marnier.

1 extra-large egg
4 extra-large egg yolks
1/2 Cup sugar
Put in mixer w/ blade attachment and mix just until combined.

Heat 3 Cups heavy cream until it's very hot, but not boiling. Add to egg/sugar mixture. Now add 1 tsp. vanilla and 1 TBS amaretto.

Pour into 6 ramekins, dividing mixture evenly. Put ramekins in a cake pan. Pour boiling water in pan until it reaches halfway up the side of the ramekins.

Bake at 300 until custard is set. Mine took almost 50 minutes, but that depends on the size of your ramekins and your oven. Directions said 35-40 minutes.

Remove from water bath and let cool to room temperature. Cover and chill in frig.

To serve, sprinkle 1 TBS sugar evenly over the top of each ramekin of custard. Use a torch to melt the sugar, then let sit for one minute so sugar can harden.