When I think of fancy desserts I think of crème brulee. It’s creamy, crunchy, hot and cold all at the same time! Crème brulee is really simple to make; I think most people get scared by the idea of torching sugar but with a little practice and some practical know how you can be wowing family and guests in no time! I have included a video of how to do it, the key is rotating the crème brulee in your hand and always keeping the torch moving around the sugar, don’t linger to long in one spot or you will burn the sugar. Just remember practice makes perfect and once you master this you will feel like a pro!
The thing that sets this recipe apart from most crème burlee is the fresh vanilla. You can get it online for pretty cheap or at most grocery stores. To remove the seeds from the bean take a sharp knife and cut the bean in half, using the back of your knife and starting at one end, scrape the seeds from the bean. For this recipe I also used the bean steeping it in with my cream mixture. After you remove the bean from your heated cream mixture DON’T THROW IT AWAY! It can be steeped again in liquid to make ice cream or more crème brulee, another thing you can do to reuse your vanilla beans is make vanilla sugar: in a plastic container add about 2 cups or so of white sugar and toss in your dried off vanilla beans, push them down into the sugar and then just shake and mix it every now and then. You can add as many beans as you can fit and the sugar can be used in anything for a little extra vanilla flavor!
Another tip: don’t worry about buying fancy crème brulee dishes! As you can see I used whatever I could find! Tea cups, bowls, ramekins, whatever works! This is a larger recipe and depending of the size of your dishes it will make anywhere from 6 to 8 crème brulee. You can always cut the recipe in half if that’s too much.
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White Chocolate Crème Brulee
- 10 Egg Yolks
- ¾ Cup Sugar
- 5 Cups Cream
- 10 oz White Chocolate
- 1 Vanilla bean (or 1 ¼ teaspoon Extract)
In a pot add ½ cup of the sugar, cream, white chocolate and the vanilla bean (seeds removed with bean). Bring to a simmer and stir often. (Do not boil!) Once chocolate is melted, remove from heat and remove the bean, (if using extract add it now). In a bowl combine egg yolks with remaining ¼ cup sugar, whisk to combine. Temper the egg yolks by adding about 1 cup of the hot cream mixture to the eggs whisk together and pour back into the hot cream while whisking to combine. Pour mixture into dishes and bake at 325 degrees for 35 min. You want them to still be jiggley in the center because they will continue to set as they cool. Refrigerate 4-5 hours or overnight before torching them. To torch them sprinkle evenly approximately 1 tablespoon of sugar on the top; holding the crème brulee in your hand and the lit torch in the other, quickly turn the crème brulee under the flame and as the sugar begins to melt keep rotating till all the sugar is melted. Wait a few minutes before cracking into it. makes about 6 to 8 crème brulees