Ten minute creme brulee, you say? How is that possible, you wonder? Creme brulee is hard to make!
Well, you gotta have an awesome friend who lives all the way in SPRINGDALE (ok, only 15 minutes away, but still) who brings it to you! I cannot attest to how exactly she made it, other than she told me it’s Pioneer Woman’s recipe. She brought it to me raw, having done the hard part herself, so all I had to do was bake and do the sugar on top.
And let me tell you, it was better than any restaurant creme brulee.
Note: I do not have a blowtorch, kitchen or otherwise. So I had to caramelize the sugar on top under the broiler.
- 4 cups Heavy Cream
- 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
- 10 whole Egg Yolks
- 3/4 cups Sugar
- 6 Tablespoons Superfine (Baker’s) Sugar
Preparation Instructions
Preheat oven to 325 degrees.
Pour the cream into the saucepan. Add vanilla (whichever product you’re using) and simmer over medium-low heat.
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!
Pour the cream into the saucepan. Add vanilla (whichever product you’re using) and simmer over medium-low heat.
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!
