I bought a Brulee torch just for this recipe. my kids have been wanting to make this, for a while now.  They kinda thought that making Classic Crème Brulee would be impossible. “It is too fancy!” they thought. “Only fancy restaurants can do it.” Boy I showed them!

The brulee torch, would not go on. I couldn’t get it to work. I then realized, that it did not have any butane in it. I did not know how to get the tops of the crème brulee brown! How am I going to do this without a brulee torch?!….maybe fancy restaurants ARE the only ones who can do this. Then my sixteen year old daughter chimes in. “it says on YouTube to try the broiler!!!!”….Silly me, why didn’t I think of that?

So I added some sugar to the tops, and slipped them under the broiler. They came out a little more browned on the edges, than I would have liked, but they were still fabulous for Christmas! The kids ate them in seconds! “mom, we need this again! Teach me how to do this!” Those are the words of my very smart, and quick thinking sixteen year old.

I will still one day use this torch. I think it is awesome, but my favorite item of this recipe, is this Crème Brulee pan.

no need for a paper towel under the ramakins. This pan has an insert that the Ramekins sit in, and the insert keeps the ramekins in place, and lifted a bit. You then just fill the reservoir with hot water, and bake. when they are done baking, just let them cool, and sprinkle some sugar on top, and pop them in the broiler for like a minute!

And this custard, before baking, can be the basis of rice pudding as well! you can also add many flavors to this custard mixture, to make different variations to this recipe. Think Pumpkin spice for pumpkin Crème Brulee. Or a touch of Hazelnut creamer. Kahlua would be fabulous in this, or even melted strawberry ice cream! Now that is an idea!

If you love Classic Crème Brulee, I hope you give this a try!

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Classic Creme Brulee

Ingredients

• 1 1/2 cups heavy whipping cream
• 4 large egg yolks
• 1/4 cup sugar + more for sprinkling tops
• 1 teaspoon vanilla extract
• Raspberries and mint for garnish

Instructions

1. Preheat oven to 300 degrees F.
2. Heat whipping cream in a small saucepan, over medium heat, until a light simmer, then remove from heat and let sit for 5 minutes.
3. In a separate bowl, add egg yolks, and 1/4 of sugar, and whisk to combine.
4. Pour warmed cream, a ladle at a time to eggs, slowly, to temper eggs and create custard.
5. Stir in vanilla extract.
6. Strain mixture through a mesh strainer to remove any cooked egg.
7. Divide mixture into ramekins, and fill pan with hot boiling water from kettle.
8. Bake for about 45 minutes, or until custard is set, and just a tad jiggly in the middle.
9. Remove from oven, and water bath carefully, and let cool completely.
10. Before serving, sprinkle tops of custard with sugar, and set into the broiler for about a minute, or until browned.
11. cool a bit before serving with fruit for garnish

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