Crème Brûlée

The very name sounds gourmet - Crème Brûlée. A hard sugar crust hiding a smooth and creamy custard. Never would I have thought that creme brûlée would be so quick and easy to make.

I had never made a creme brûlée before, daunted by the thought of having to blow-torch my dessert before enjoying it. However, after I read that a broiler could be used to create the iconic brown sugar shell, I decided to give it a go. One day, when I get up the nerve, I would love to try out that blow torch though...

Crème Brûlée
Adapted from the Pioneer Woman
Makes 6-8 servings

4 cups heavy whipping cream
1 vanilla bean, or 1 tablespoon vanilla extract
10 egg yolks
3/4 cups sugar (or honey sucanat)
6-8 tablespoons superfine sugar

Preheat oven to 325ºF.

In saucepan combine cream and vanilla. Simmer mixture over medium-low heat.

In the bowl of an electric mixer, whip egg yolks and sugar until pale yellow and thick.

While whipping yolks, slowly drizzle in about 1 cup of the warm cream. (Pour slowly so as not to cook your egg yolks. After adding the first cup, slowly add the rest of the cream mixture. Using a fine mesh strainer, strain mixture.

If using ramekins, place on a rimmed baking sheet and fill evenly with custard. (or you can use a 13x9 pan). Fill bottom of pan with water, until it comes halfway up the sides of the ramekins (creating a water-bath). Bake until set, about 30 minutes for ramekins, or 1 hour for 13x9. (Do not allow custard to get brown)

Cool ramekins on counter before covering with plastic wrap and transferring to refrigerator to chill for 2-3 hours.

When ready to serve, sprinkle 1 tablespoon of sugar over each ramekin, or 7 tablespoons over 13x9 pan. Use a kitchen torch or broiler to brown the sugar. It should create a thin, crisp surface of browned sugar over the top. Serve immediately. Enjoy!

Maple Pot de Crème

As you may be able to guess, "Pot de Creme" just means "pot of cream" in French, and is basically just cooked custard, served in individual ramekins.

This recipe is super simple to throw together, and tastes amazing! You've gotta love the easy recipes that turn out incredibly yummy. These cute little single servings are not small on flavor, presentation, or calories...

Maple Pot de Crème

Adapted from 17 and Baking
Makes 4 servings

1 1/2 cups heavy cream
1/2 cup pure maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Place four ungreased ramekins in a baking dish with high sides. Preheat your oven to 300º F.

In a small saucepan combine the cream, maple syrup, and salt. Heat mixture until it reaches a simmer. Whisk together the egg yolks and vanilla in a medium bowl. Add some of the hot cream mixture, about a tablespoon at a time, to the egg yolks, using a small ladle. Once you have added enough cream to warm the egg yolks, whisk mixture into the cream left in the saucepan. Once combined, strain through a fine sieve.

Evenly distribute the mixture between the four ramekins. Being careful not to get water in the ramekins, pour enough hot water into the baking dish to come about 3/4 of the way up the outsides of the ramekins. Bake for about 50-60 minutes, or until the edges are set, but the center still jiggles slightly when shook. Once cooked, remove ramekins from water bath, and allow to cool to room temperature. You can either eat them at room temperature, or cover and chill in the refrigerator until cold. They are delicious both ways. Enjoy!