Creme Brulee

Show: Barefoot ContessaEpisode: Turkey - Not Just for Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (74)

RECIPE
COMMENTS & REVIEWS(74)

Cook Time:
45 min
Level:
Intermediate
Yield:
5 to 6 servings

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 45 min
Total:: 2 hr 0 min

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Ingredients

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Directions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

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Comments & Reviews

recipe Creme Brulee
Cassandra Baldwinsville, NY 01-27-2010
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Easy and pleasing!
Rated: 5 stars out of 5

Wonderful simple recipe that can be made perfectly by anyone! A crowd pleaser or the perfect treat for yourself.
recipe Creme Brulee
Kristine Castle Rock, CO 01-25-2010
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Outstanding Creme Brulee!
Rated: 5 stars out of 5

Took this dessert to a friends dinner party. A huge hit, everyone loved it. I was surprised that granulated sugar could be... used and not demura, or natural sugar. I love 'Gran Marnier' so I added a bit more. This is also very simple to make. Read more
recipe Creme Brulee
caroline dublin, OH 01-24-2010
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GREAT CREME BRULEE!
Rated: 5 stars out of 5

This creme brulee was so amazing! It was the first time I have ever made creme brulee and now I am obsessed! Unfortunately I... was unaware that the blow torch I was going to use that I got for Christmas needed the gas fluid to go inside it...so I had to use the broiler in my oven. It turned out great! The Grand Marnier was a subtle background flavor that was so delicious. Thanks Ina for the awesome recipe! PS I am an aspiring 17 year old baker...look for my bakery, Sweet Caroline's in the near future!!!!Read more
recipe Creme Brulee
Lisa Hartville, OH 01-19-2010
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Super Easy & Good
Rated: 5 stars out of 5

My ramekins are 6 oz. and 1 inch deep. The 35 minute baking time was right on. The Grand Marnier was very subtle. The over... all taste and texture was wonderful; light, creamy, rich.Read more
recipe Creme Brulee
CATHY Naperville, IL 01-05-2010
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AWESOME!
Rated: 5 stars out of 5

I made this for Christmas Day dinner they tasted as though they came from a restaurant. I made and cooked them the day... before. I did put a whole vanilla bean pod in the milk while it was heating and loved how you could see the bean in the custard. I brought them to room temp before serving and carmelized the top with brown sugar and a kitchen torch. Garnished with fresh raspberries and a mint leaf and they looked beautiful! You will not need another creme brulee recipe once you make this.Read more
recipe Creme Brulee
Burnette Richmond, VA 12-31-2009
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A Hit for New Year's Eve
Rated: 5 stars out of 5

I just finished serving this recipe for a New Year's Eve dinner and it was a smashing success. Based on what I read from... other reviewers on this recipe and others for creme brulee, I skimmed off the bubbles that formed when whipping up the mixture. Then I added the vanilla and orange liquor. I baked at 300 degrees for 50 minutes (longer that what this recipe states). When I took it out of the oven, I left the ramekins in the water bath for another 15 minutes, then let them cool to room temperature before refrigerating overnight. Tonight I sprinkled the tops with white granulated sugar and shook off the excess before using a blow torch to caramelize the tops. This ensures you get a crunchy top and the custard stays cool. Highly recommend this recipe...thanks Ina!Read more