Creme Brûlée

My absolute favorite dessert of all desserts. The perfect creation of the French. Baked custard. UGH. A few positives -- you can make this in advanced for a dinner party and then all have fun torching your own. It's only a few ingredients and so insanely simple. Do not let this intimidate you - once you do it, you'll realize how fun and easy this recipe is to have in your back pocket.

Creme Brûlée

Ingredients: (yields 4)

- 5 egg yolks

- 2 cups heavy cream

- 1 vanilla bean

- 1/2 cup sugar (plus more for torching)

- Pinch salt

- Berries & mint for garnish

Directions:

Preheat oven to 325.

1. Put heavy cream and pinch of salt in a saucepan.

2. Cut vanilla bean lengthwise and with the back of a knife scrape out all the beautiful pods - add scrapings and vanilla bean into the cream.

3. Heat heavy cream until you see little bubbles around the perimeter of pan. Do not let it boil, but see it steaming and getting hot. (medium-low heat)

4. In meantime separate the egg yolks.

5. Whisk the egg yolks with the sugar until light yellow and smooth.

6. Next, take the heavy cream and very slowly incorporate in small amounts - to the egg yolk mixture while whisking. Continue slowly until all the cream has been incorporated. You must slowly do this in small amounts to temper it -- otherwise the eggs will curdle.

7. Next -- put a fine mesh strainer over a measuring cup with a pouring spout - you want to use something that will be easy to pour into the ramekins.

8. Put the 4 ramekins into a roasting dish with sides. Pour the custard into the ramekins.

9. Next, fill measuring cup back up with hot water from the faucet and fill the roasting dish until the water comes up halfway around each custard ramekin.

10. VERY carefully move the roasting pan to the oven so water doesn't slosh into the custard. (Or put in pan in oven first then add the water -- whatever you feel most comfortable with).

11. Bake for 30-35 minutes. CHECK IT at 30! You want it just jiggly but set. It shouldn't be moving but a tight jiggle (haha). Don't overcook these beauts.

12. Once they're done -- take a spatula and move custards to a cooling rack. Let them cool completely before moving to the fridge. Let set for at least 4 hours!

(4 hours later)

1. Take custards out and dust with a light layer of sugar. Then torch them up!! IF you don't have a torch, put them under the broiler, but be sure to watch them.

2. Add berries and serve!

It's velvety, luxurious and you can see those beautiful little vanilla pods in it MMmmm!!!

xoxo Chef Em