Crème brûlée is a simple dessert to make; it's actually one of the first desserts I can say I made successfully. However, this one was a bit disappointing to me because I didn't have whole vanilla beans; I'm not a big fan of vanilla extract- but you have to be resourceful at times.
Ingredients:
4 egg yolks
1 1/4 cup heavy cream
1/2 cup granulated sugar
1 tablespoon vanilla extract (or 1 vanilla bean)
Directions:
Gently heat the cream on medium low (do not let it boil) and add sugar. Once the sugar dissolves add vanilla extract (or a split vanilla bean) and refrigerate for about 10 minutes to let it cool. Whisk egg yolks in a separate bowl and set aside. Once the cream mixture cools, slowly pour the cream mixture into the eggs while stirring continually. Slowly add the mixture to the ramekins (4 ramekins that will hold approximately 1/2 cup). Place ramekins on a deep sheet pan and add 2-3 cups of water to the pan (this is called a water bath). In an oven preheated to 300°, bake for 45-50 minutes or before it starts to boil. Pull out ramekins immediately and place in the refrigerator for at least 3 hours before serving. Before serving add a thin layer of sugar and with a torch begin to lightly melt the sugar until all the sugar melts. Your sugar should have a medium to dark brown color to it.
Raspberry sauce:
1 pint fresh raspberries
1/2 cup water
1/4 cup sugar
Directions:
Add all ingredients to a sauce pan and cook on medium heat until the water is reduced and the raspberries are thick and mushy. Let it cool and serve on top off the crème brûlée or a dessert of your choice.
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