A friend of ours who is coming to dinner requested Crème Brulee for dessert, so naturally I had to practice. Not that it requires much practice because it's actually very simple, but I wanted to run a test and see which was better -- Alton Brown's version or the one from Cook's Illustrated. I decided to go with the CI version, and since it was so good I'm not sure I'll even bother with the other. Ha! Just kidding. Of course I will make the other. But first, here's my scaled down version similar to the one from CI.

If you're serving more than two and want the original recipe, you can find it with a quick Google search (look for "Classic Crème Brulee"). The original version uses a vanilla bean, but my advice is to skip the bean and invest in some vanilla bean paste. It's almost as good as a bean (better than some beans) and will last a lot longer. And of course if you don't have a torch you'll need to buy one of those as well. The holidays are coming. And besides, isn't it about time you owned a torch?

Update: After making these again today, I really recommend using a digital thermometer to ensure your desserts have reached the right temp. This thermometer by OXO is the one I recommend. You can use it for measuring the internal temperature of meat as well as pecan pie, brownies, cheesecakes and other things that are not always easy to judge with the naked eye.

Recipe

Crème Brulee for Two

Cookie Madness

Scaled down recipe for creme brulee.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings

Ingredients

10 tablespoons and 2 teaspoons heavy cream 5 ⅓ ounces

5 teaspoons of sugar
2 large egg yolks
⅓ of a teaspoon of vanilla bean paste or good quality vanilla

⅓ teaspoon turbinado or Demerara sugar

Instructions

Preheat oven to 300 F.Make sure the rack is in the lower third of the oven.
Line an 8 inch square metal baking pan with a small dish rag.

Bring a teapot of water to a boil (or use a saucepan with a spout if you don't have a teapot).
In a small microwave-safe measuring cup, combine 5 tablespoons of the cream (about half) with the sugar. Heat for about 20-40 seconds or just until the cream is very hot, then stir to dissolve the sugar. Add the remaining cold cream to the cream/sugar mixture.
Set two 4 or 5-ounce ramekins in the rag- lined pan and position them so they're not touching.

In a small bowl, whisk the two egg yolks with the vanilla, then gradually whisk in the cream/sugar mixture. Divide the mixture between the two ramekins and set it on the oven rack.
Pour enough boiling water into pan to reach two-thirds up sides of ramekins. Bake until centers of custards are just barely set and register 170 F to 175 F, 30 to 35 minutes (might even be a bit longer), checking after 25 minutes.
Transfer ramekins to wire rack and let cool to room temperature, then cover with plastic wrap and chill until very cold.

Remove plastic and sprinkle tops with the turbinado sugar.
Ignite torch and caramelize sugar. Return to the refrigerator for about ½ an hour to re-chill, then serve. Makes 2 servings.

Notes

Use the best brand of whipping cream you can find. I've found that the ones labeled organic have a really good flavor and are worth spending a few extra cents on. Make sure to test the final temp with a thermometer, as it's now always so easy to judge when these are done. Also, I have on occasion filled the pan a little too high with water and have found that increases the overall bake time needed. Try to fill it no higher than ⅔

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Julie @ HostessAtHeart

September 10, 2014 at 7:30 pm

I love love love Creme Brulee, and CI is my cooking bible! I will definitely make these.
Anna

September 04, 2014 at 7:51 am

Hi TxPepper!

I didn't have any issues with beadlets because I only re-chilled the cups for about 30 minutes after torching. If you like a warm top, go ahead and just torch it and serve it. As for grams, this didn't seem like a recipe where that was necessary since most of it is liquid. You'll be fine just eyeballing the 1/3 teaspoon measurements. If I can remember I will weigh the egg yolks just for fun. The sugar and be figured out just by multiply the weight of a teaspoon of sugar by by, so you know that it's about 20 grams.
TxPepper

September 04, 2014 at 1:46 am

Anna,

While you are making round 2, and if you have time, would you weigh the items and post the weights in grams.

I'm all about measuring by weight these days and find grams so much easier and accurate to deal with.

Question: Doesn't refrigerating after torching cause the sugar to sweat, form little beadlets on top, or even melt to some degree. I was always taught to chill, torch, serve.

You are fabulous as always!
Anna

September 03, 2014 at 4:27 pm

Sue, I can't wait to hear what you think! And thanks for validating me on the cream. I thought all cream was the same until I found myself at Whole Foods where the only brand of cream was organic. It tasted so much better. Anyhow, let me know what you think of the Crème Brulee. I'm going to make it again tomorrow.
Sue

September 03, 2014 at 3:46 pm

I bought a torch with the idea that I would make this very recipe for my husband who loves Creme Brûlée. I don't really care for it and therefore haven't ever gotten around to it. With this scaled down version I don't really have an excuse do I?
For what it's worth, I agree with you on the cream.