SIMPLE CREME BRULEE

A couple of years ago we had a cousin’s retreat. The chateaux (okay cabin) were oui oui Paree…decorated in French décor all the way down to the Eiffel tower. We really got into the spirit of the weekend by bringing our best Paris attire.

Each lady attending was to bring French delicacies to share throughout the weekend. We shared a beautiful charcuterie board with a variety of cheeses including Brie, salamis, fruits and nuts. Freshly baked breads, even a meal that included escargot!

That weekend I made my first crème brulèe. It is a simple recipe and I bought a kitchen torch to melt the sugar. Maybe that is one of those unnecessary kitchen gadgets; I don’t think I’ve used it for anything else other than crème brulèe. It is my understanding that the sugar browns and bubbles just as easily in the oven. None-the-less the torch makes this dish fun to prepare!

INGREDIENTS

• 4 cups heavy cream
• 10 egg yolks
• 1 cup granulated sugar (plus more for topping)
• 3 teaspoons vanilla extract
• 1 Tablespoon Grand Marnier

PREPARATION

1. Whisk egg yolks and sugar until creamy. Gently add cream, vanilla and Grand Marnier, don’t make bubbles – you want mixture smooth.
2. Distribute into 8 ramekins. Put ramekins into a baking dish with a water bath by filling with hot water until half way up ramekin sides.
3. Bake for 50 minutes or until knife inserted in center comes out clean.
4. Remove from water bath and let cool. About 15 minutes.
5. Evenly sprinkle the tops with sugar. With kitchen torch or broiler heat until sugar bubbly and brown. Serve within 3 hours for sugar to remain crisp.