Creme Brûlée is an adorable dessert. The way the name rolls off your tongue screams decadence! It is surprisingly simple to make and is great for entertaining because you can prepare them the night before you plan to serve. The following recipe I developed to serve six -3 oz dessert ramekins. You can serve them plain or top them with whatever you choose. I prepared mine with home-dried banana chips and blueberry.
1/2 cup heavy cream
1/2 cup half and half
1 tbsp sugar
6 tsp sugar (1/8 cup)
1 tsp vanilla (If you use french vanilla flavored half and half you do not need to add this)
1 egg + 1 egg yolk
Pinch of salt
Brown sugar and cinnamon to sprinkle on top
Combine cream, half and half, 1 tbsp sugar, and vanilla extract and heat over medium until steam rises, not allowing a boil.
In a separate bowl whisk together egg, single yolk, remaining sugar, and pinch of salt. Whisk in the warm ingredients into the bowl until well incorporated.
Divide mixture between 6 ramekins or small dessert bowls. Place bowls in a baking pan. slowly fill bottom of pan with warm water (about 1-2 centimeters deep). Carefully place creme brûlées in preheated oven. Bake for 25-35 minutes of until the custard appears to be set soft, not liquid to the touch (center my be jiggly).
Remove custard and allow to cool. Cover with plastic wrap and chill in the refrigerator for at least 5 hours (you can chill them overnight).
When you are ready to serve them, sprinkle top with brown sugar and cinnamon. Place under a preheated broiler until sugar melts (only a couple minutes). Do not over broil! Broiling the sugar on top gives the creme brûlée the ever desirable candy crusted crunchy top. Remove from broiler and allow to cool. Serve slightly chilled with the topping of your choice. MMMmm cremebrulicious!!!