Not-Your-Grandma’s-Creme-Brulee!

We are NOT saying your Grandma made bad creme brûlée. If you were lucky enough to have a grandmother make you creme brulee, in fact, we bet it was pretty tasty! But this classic dessert can have a bit of an old-fashioned reputation, and we think it’s too tasty to deserve that. This creme brûlée recipe harnesses the power of nice quality egg yolks and an extra exciting bruléed topping, to not only give it that extra flavor punch but some good looks, too. Who says you can’t have the best of both worlds? It is the perfect make-ahead dessert for a special occasion! A modern take on a timeless classic.

Serves: 4-5
Cooking time: 40-50 minutes
Prep time: 10 minutes
Setting time: 6-8 hours
Level: Easy-Intermediate

Ingredients:

• 5 large egg yolks, room temperature
  
• 1 vanilla bean, cut in two halves lengthwise OR 1 1/2 teaspoon vanilla extract
  
• 1/4 teaspoon salt
  
• 2 cups cream
  
• 3/4 cup sugar, divided
  
• garnish: 1/2 cup rice krispies or puffed rice cereal, divided, berries and/or fresh mint or basil
  
• water for water bath (about 6-7 cups)
  

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Method:

1. Pre-heat oven to 325 degrees Fahrenheit. Make sure you have 5 5-ounce or 4 6-ounce ramekins standing by, as well as a baking dish (or a few) that can fit them in a water bath.
   
2. In a medium saucepan, heat your heavy cream over medium heat, just until a simmer, with 1 tbs. of sugar, salt and vanilla. If using vanilla pod, scrape seeds into mixture and add pod, as well. Once cream comes to a simmer, reduce heat to low and let infuse for 10 minutes.
   
3. While it is infusing, bring about 6-7 cups of water up to a boil for the water bath.
   Prep your egg yolks: whisk together egg yolks with 1/2 cup sugar until sugar is incorporated into the egg yolks. Once cream mixture has infused, SLOWLY add the cream, in a thin stream, to the egg yolks mixture, whisking constantly to not curdle the eggs. Continue slowly until all cream has been whisked into the eggs. Don’t whisk too fast, or it will create air bubbles, just a slow and steady whisk to temper the eggs and combine the ingredients.
   
4. Put your ramekins in the baking dish(es) you plan to bake them in in the water bath, and equally divide the creme brûlée mixture between the ramekins. Then, add your boiled water, gently using a measuring cup or other utensil to avoid splashing into the desserts, to the baking pans so that the water comes about halfway up the ramekins.
   
5. Carefully transfer to the oven, and bake for 30 to 40 minutes, until a bit firm around the edges but still mildly jiggly in the center. Baking time will vary based on oven and size of ramekin used.
   
6. Once cooked, remove from oven, and immediately remove from water bath and transfer to the refrigerator. Let set at least 6-8 hours before preparing to serve.*
   
7. To serve: remove set custards from the fridge. Top each dessert with a thin layer of sugar and get that torch out! Torch the tops until the sugar caramelizes into a nice, crispy golden shell! Then top with rice krispies in a crescent moon, with berries and/or mint/basil on top.

*These can be made up to three days before serving, kept covered in the refrigerator. Add sugar topping just before serving.