I have been making crème brulee for many years…you know, that delectable baked custard with a crispy caramel top that is created by taking the hubby’s blowtorch and blasting the sugary topping with a little dragon breath until you have achieved a thin caramel goodness…
For many years, I was like most people in that I would go and by all of the traditional ingredients…you know eggs (only used the yolks), cream/milk, sugar, vanilla…then I discovered a recipe in a Borden’s catalog that completely changed my mind. This recipe makes the best crème brulee you have ever tasted, and there is no waste whatsoever…I usually make some when I have some leftover yolks, and just buy however many cans of condensed milk and evaporated milk that I need. I modified the recipe to make crème caramel and the filling for keylime pies, which are also provided for you on this blog. There are slight variations in the amount of yolks used, but it does make a difference. The key to a great crème brulee is to have the right amount of yolks, otherwise it will taste too eggy. In a brulee, you can get away with a few less than the crème caramel, because the dessert remains in the cup…As with all custards, you also have to be careful not to overcook it, because it will become dry and rubbery…and that does not make for a good dessert.
Crème Brulee (serves 5)
1 can of condensed milk
1 can of evaporated milk
6 large yolks
2 teaspoons of vanilla
Granulated sugar for the topping
Add all of the ingredients to a medium sized bowl and mix well. I use 5 yolks, but if you prefer a firmer custard, then use the 6th one. Once mixed, strain the liquid into a large measuring cup and pour into your ceramic ramekins. Put these into a larger dish that you will now fill half way with cold water. Bake in a 350°C for 40-45 minutes, until they are firm but wiggle like jello when you knock against the pan. Remove them immediately from the hot water and onto a small sheet pan, then refrigerate for at least 2 hours. When well chilled, take a spoonful of granulated sugar and completely coat the top…then go at it with the blowtorch. Caramelize it as much as you like, wait until it cools and enjoy!