This sounds fancy doesn’t it? Fancy shmancy.
If I tell you something, will you promise not to tell anyone? Shhhhh…..This recipe is easy as pie! Technically, it is as easy as a custard baked in a bain marie, but we won’t go there.
The best thing about crème brûlée is that it will wow your guests and make them think you are a domestic goddess, when really you spent the entire afternoon watching reruns of My Big Fat Gypsy Wedding and Diners, Drive Ins and Dives.
But seriously, once you get the custard mixed up, you just bake the little babies, let them chill, and then you’re ready to torch ‘em. Torching things is really fun. Unfortunately enough for me, Mr. Delish is a pyromaniac and insists on doing the best part of this recipe, every time.
When your guests get their little ramekin, they get to use their spoon to bust through the sugar crust and dig in to the creamy custard below. The combination of the crunchy, caramelized, sugar crust and the creamy, vanilla-ey, custard, is just perfect. Everyone who eats one will think, who is this domestic goddess? She really can do it all! Meanwhile, you’re crying inside because you know you have 3 loads of laundry at home and you violently threw all the dishes you used to make these into the sink and left them haphazardly in a giant pile. Just so you could fit in a nap before dinner. Luckily you can turn to your crème brûlée for comfort in your time of need.
P.S none of these examples were me yesterday. Nope. Not me.
Please excuse the weird photos, it was dark and I wasn’t in the comfort of my own home, in sweatpants and my hair in a messy bun, I just wasn’t in my comfort zone.
You should make these the next time you have guests over, or when you are asked to bring dessert to a dinner party, or on a Monday night when you plan to watch the Food Network in your pajamas for the entire evening. I wouldn’t tell anyone.
Crème Brûlée with Earl Grey Misto Reduction
Makes 8 Servings
For the Custards:
3 cups Heavy Whipping Cream
8 Egg Yolks
1/3 cup Granulated Sugar
1 1/2 tsp Vanilla Extract
8 cups Boiling Water
For Earl Grey Misto Reduction:
1 1/2 cup Heavy Whipping Cream
2 tsp Vanilla Extract
2 tsp Granulated Sugar
4 Earl Grey Tea Bags
For Sugar Crust and Garnish:
1/2 cup Granulated Sugar
For the Custard:
Preheat the oven to 350 degrees.
In a saucepan, heat cream over medium high heat until steaming. In a separate bowl whisk together the egg yolks and sugar. Pour the hot cream into the egg mixture, whisking constantly until combined. Whisk in the vanilla.
Grab two cake pans, put 4 ramekins in each pan and fill with boiling water, the water should come halfway up the sides of the ramekins. Divide mixture between the 8 ramekins, filling 3/4 of the way full.
Bake for 30-35 minutes until the edges are set, but the center still jiggles. Remove to a wire rack and let cool. Once completely cooled, cover with plastic wrap and refrigerate for 1-2 hours until cold.
For the Earl Grey Misto Reduction:
Heat the cream in a saucepan over medium high heat, until steaming. Whisk in the sugar and vanilla and bring to a simmer. Add tea bags and let steep for 8-10 minutes. Remove the tea bags and discard. Continue simmering the cream mixture for another 15 – 20 minutes until thickened. Pour through a fine mesh sieve and set aside.
Finishing the custards:
Sprinkle each of the custards with about 1 teaspoon of sugar, rotate the custards around so the sugar coats the entire surface. Use a kitchen torch to caramelize the sugar, just until it is golden brown. Make sure to do this within an hour or two of serving to make sure the crust is nice and crunchy when served.
Top with a dollop of the Earl Grey Misto Reduction and a couple of raspberries for garnish (mint would be nice too!)