Creme Brulee

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Creme Brulee The noshing Bride

This fine torched dessert is the absolute epitome of decadence. I mean, you’re literally just eating sugar and cream, but oh what nirvana it is to crack into that thin caramelized shell and dig your way into the creamy velvety goodness! Yeah, you may need to skimp on the whole fat milk in your morning coffee to offset the richness in this dessert, but I promise, it’s worth it!

I used a creme brulee recipe from the great food genius, Alton Brown. It’s your run-of-the-mill vanilla creme brulee recipe but what I love about cream-based desserts is that it’s essentially a blank canvas for flavors, creme brulee is no different – add your own little twist on the classic dessert. Change it up by adding Cointreau or Grand Marnier if you want to add a little zesty hint of orange. Make a raspberry nutella brulee by incorporating Chambord, Frangelico, and cocoa powder. The possibilities are endless!

Creme Brulee The noshing bride


1 quart heavy cream
2 tsp vanilla extract
1/2 cup sugar plus a few tsp for top crust.
6 large egg yolks
2 quarts hot water


Preheat the oven to 325 degrees F.

Pour the cream and vanilla extract into a medium saucepan and heat at medium-high heat. Allow the mixture to come to a boil. Remove from heat, cover and allow to sit for about 10 minutes.

In a medium bowl, whisk together 1/2 cup sugar and egg yolks until light in color. Pour the cream in a thin stream, while constantly stirring. Pour the mixture into 6 small ramekins. Place the ramekins into a large pan and pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Bake for 40 to 45 minutes. The centers should be slightly jiggly. Refrigerate the ramekins for about 2 hours.

Before serving, sprinkle the remaining sugar over the ramekins; spread as evenly as possible. Using a torch, melt the sugar until lightly browned and crispy. Enjoy!

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