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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Classic Crème Brûlée

Classic Crème Brûlée

Crème Brûlée

There's nothing more decadent than Crème brûlée. This classic custard infused with vanilla, is one of my all-time-favorite desserts. Add a cup of espresso, throw on a beret and you'll feel as if you're at the perfect, Paris café, even if you just sitting in your kitchen. :)

Ingredients:

  • 1/4 teaspoon vanilla bean
  • 2 1/2 cups whipping cream
  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 8 large egg yolks
  • 1 tablespoon each of granulated sugar and turbinado (I used Sugar in the Raw), sugar for caramelizing. Using one or the other is fine, I just liked the look of the caramelization when I used both!

Directions:

  1. Combine the vanilla bean, cream, sugar and salt in a medium sauce pan. Bring to a boil, stirring occasionally. Remove from heat and cover, for 30 minutes.
  2. Pre-heat the oven to 325°F and place 4-6 ramekens in a baking dish or roasting pan.
  3. In a large bowl, whisk the egg yolks to combine then slowly add the warm cream, whisking constantly.
  4. Pour the custard in to the ramekins, dividing evenly.
  5. Place dish in and over and fill with hot water, adding just enough to come halfway up the sides of the ramekins.
  6. Bake for 30-35 minutes, just until custard slightly "jiggles," in the center.
  7. Remove from oven an let rest in water bath for 30 minutes.
  8. Remove from baking dish and wrap each in plastic wrap, refrigerating for at least 4 hours.
  9. Sprinkle evenly with sugar, shaking ramekin to spread sugar out.
  10. Using a kitchen torch, caramelize the sugar by slowly moving the torch in a circular motion, until the sugar is evenly browned and melted.
  11. Top with blueberries (optional)
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