Crème Brûlée (with variations)

(Vegetarian, Gluten-Free, Soy-Free)

INGREDIENTS:

§  1 cup heavy cream

§  1/3 cup plus granulated sugar

§  2 extra large egg yolks

§  ½ tsp pure vanilla extract

§  2 Tbsp raw sugar if available, otherwise granulated is okay

PREPARATION:

1.       Preheat oven to 300 F and prepare some boiling water. Get out four 4 oz, ungreased ramekins.

2.      In a saucepan over med-low heat, stir together the cream and the 2 Tbsp sugar. Cook, stirring occasionally until small bubbles appear around the edges (about 5 min). Set aside.

3.      In a bowl, beat the egg yolks and vanilla until smooth and light. Spoon in the cream mixture a little at a time, whisking continuously until blended. Divide the mixture among the ramekins.

4.      Arrange the ramekins in a baking pan (I used a jellyroll pan, but a roasting pan would work fine also, or anything with enough space and substantial sides on it!) and place on the middle oven rack. Fill the pan with boiling water at least a little ways up the sides of the ramekins and as much as halfway up.

5.      Bake about 25 min, until JUST set. Chill for at least 2-3 hours.

6.      Just before serving, sprinkle the raw sugar evenly over the tops of the custards. Caramelize the sugar with a cooking torch (recommended!) or under a broiler until evenly melted and nicely browned and bubbly. Allow to cool for 5-10 min (careful, the edge of the ramekins will be HOT!) and let the sugar harden up a bit.

For chocolate variation:

Use the directions above and add 2oz semi-sweet or bittersweet chocolate, finely chopped to the cream and sugar in step 2.

For banana variation:

Use the directions above and top the cooled custards with a few arranged banana slices before sprinkling with sugar and caramelizing. THIS MUST BE DONE AT THE LAST MINUTE. If you do this ahead of time and refrigerate them the sugar topping will get all watery and the bananas turn nasty and gray...don't ask me why, just trust me on this one!

For berry variation:

Use the directions above and add 1 tsp freshly grated orange zest to the cream and sugar in step 2 and then top the finished crème brûlées with fresh berries such as strawberries, raspberries, or blueberries.

Baked custard base

Let the caramelization begin! 

I think this one had a little too much sugar actually...

The brittle candy topping was pretty...but a little thick

...but that can be personal taste 

Easy AND impressive? Oh yes.

 

Mmm and tasty too!

Let's try some bananas...

Aaah the crispy sugar with the cream bananas and custard...

delish