July 27: National Creme Brulee Day

I have never made Creme Brulee before. Heck, I'm not even sure I have had it before.

But it sounds fancy. So you know it must be good.

I decided I should buy some ramikins, so I ordered a whole creme brulee kit.

Isn't it cute?

JazzyJ's Creme Brulee:

Ingredients:
- 6 egg yolks
- 2 cups heaving whipping cream
- 1/3 cup sugar
- 1 teaspoon vanilla
- boiling water
- 8 teaspoons sugar

Broiling in the oven!

Directions:
1.  Heat oven to 350 degrees Fahrenheit. Place four 6 ounce ramikins in either a ramikin pan (like I have pictured above) or a 13 x 9 inch pan.
2. Lightly beat the egg yolks with a whisk. In a separate bowl, mix together the whipping cream, sugar, and vanilla until well mixed. Add in the egg yolks and mix until completely combined.
3. Pour mixture evenly into the ramikins. Add boiling water around the ramikins so the water is about 2/3 of the way up the ramikins. Bake in the oven 30 to 40 minutes or until the sides are set, the middle is slightly jiggly, and the top is lightly browned.
4. Transfer ramikins to a cooling rack and cool until room temperature, about 2 hours. Lightly cover with saran wrap and place in the refrigerator until completely cooled, preferably over night.
5. Remove from fridge, uncover ramikins and blot any extra moisture from the top. Sprinkle two teaspoon sugar on top of each creme brulee. Either broil in the oven for about 2 minutes, or use a torch and heat the top. The sugar should melt and crystallize on top.

An important note: I was anxious and only let them sit in the fridge for about two hours, as a result of my haste, the middle was not set at all and was very runny. Back in the fridge they went. The next day however, they were perfectly set and well worth the wait. 

For best results, eat immediately!

YOU WILL NOT BE DISAPPOINTED!

Straight out of the oven, before broiling the sugar on top.

Right after the broiling. See how the tops are crystallized?

MY BABY!

Every time I went to eat my creme brulee, I told my self since it was rich, I would only eat half and save the rest for later. That never happened. I ate the whole thing every single time. They were to die for.

My mom described them as,  "heavenly creamy, delectably delicious, and bursting with flavor."

I felt very fancy eating this. And now I can say I have both made, and eaten, creme brulee. You bet my creme brulee ramikins will be getting good use!