creme brulée

Ahh, great creme brulée is truly a find, and once you now how easily it is created, you will be spoiled! You can have the traditional style, or I have also included a low cal version. Yes, it really is good! You will want to make all kinds of flavors … and make it your own! Make it for your valentine, and share the love. For Valentine’s Day, here’s to you and your valentine!

creme brulée


torch erin
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1/2 vanilla bean, or 1 teaspoon vanilla extract
***ingredients for variation
sugar for caramelizing tops

Split vanilla bean and combine in a small saucepan with heavy cream. Flavor with optional ingredients (see below). Cook over medium heat until steam rises. In a stainless steel bowl mix egg yolks and sugar until combined. Whisk cream lightly into egg mixture, taking care not to incorporate air into the mixture. Skim off foam. Strain mixture.

***If making raspberry variation, place raspberries in ramekins, top with vanilla mixture.

Pour custard mixture into six 4-ounce ramekins, bake in water bath in preheated 350°F oven until set, about 20 to 25 minutes. Remove ramekins from water bath, chill well.To caramelize tops, dry top with paper towels, sprinkle with a fine layer of sugar. Use a torch to caramelize tops, or pack ramekins in shallow pan of ice and place under broiler to caramelize. For heavier brulée, repeat with a second layer of sugar and torch again.

Serves 6.


***for lemon:
omit vanilla bean
zest of one lemon
juice of 1/2 lemon    
***for chocolate:
1 ounce semi-sweet chocolate, chopped
***for coconut:
1/2cup flaked coconut
1/2 teaspoon coconut extract or 2 teaspoons Malibu Coconut rum (Extract or rum is added after the yolks and sugar).
***for raspberry:
40 to 50 raspberries
***for coffee:
2 tablespoons instant coffee
***for pear:
Add 1-2 tablespoons Poire William to vanilla custard mixture. Top baked custard with thinly sliced canned pears. Sprinkle with sugar and brulée.

 Or, mix and match: make chocolate custard and pour over raspberries, or top lemon custard with pears! Now, MAKE IT YOUR OWN!

And I have always been told that you cannot freeze custard, but these freeze beautifully! Just double wrap and freeze. Let stand at room temp about 10 minutes before bruléeing, and they will be PERFECT! 

low cal creme brulée

2 cups Greek style yogurt
2 cups fruit, sliced thinly
sugar, for tops

 Divide yogurt among 6 crème brulée dishes or ramekins. Arrange sliced fruit over top. Sprinkle with sugar. Brulée tops with a torch or under preheated broiler. Serve immediately.

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