Emilea's Crème Brûlée
C'est magnifique! =^..^=
- 1 qt
- heavy cream
- 1/2 c
- white sugar
- egg yolks
- 1 Tbsp
- vanilla extract or 1 vanilla bean
- white sugar for caramelizing
**If you are using a whole vanilla bean, split it in half and scrape out the seeds with the back of your knife. Put the seeds and bean pod into the pot of cream & sugar, then whisk well before cooking.
If you will be adding vanilla extract later, you won't need to strain the cream, but the measuring cup idea is still handy.
There are some great YouTube videos on how to use a cooking torch, if you feel the need to check them out.
CHOCOLATE Crème Brûlée: Grate or break up a 4 oz. Ghirardelli premium milk chocolate baking bar (or 4 oz. of "good" milk chocolate chips) and use only 6 egg yolks. All other ingredients & directions stay the same. Add the chocolate to the cream mixture as it starts to boil, but before tempering.
PEANUT BUTTER Crème Brûlée: Use only 6 egg yolks, then stir in 1/4 cup of smooth peanut butter to the tempered mixture. Crumbled Oreos in the bottom of the ramekins before adding the custard would make this treat super yummy.
FRUIT Crème Brûlée: Make custard according to recipe, but add fruit to the bottom of the ramekins before adding the custard for baking. Cherries and different berries are especially delicious.
BLACK FOREST Crème Brûlée: Make Chocolate Crème Brûlée, as noted above. Spoon cherries or cherry pie filling into the bottom of the ramekins before adding the chocolate custard and baking.
**Some people might prefer these variations of Crème Brûlée without the burnt sugar topping, but it's your call. =^..^=