Creme Brulee again

I made creme brulee for the first time a few months ago. Hubby loved it. I hate using water baths and I wanted to try Dorie’s recipe. We both agreed that we like this recipe much better than the other one. And it’s so nice not having to use a water bath! This treat really is too easy to make. It’s dangerous. Especially when I have leftover egg yolks from making Swiss meringue buttercream… Next, I’d like to experiment with some different flavors of creme brulee.

I converted Dorie’s recipe (seen here from when the TWD group did it) to make 4 servings instead of 6. Here are the measurements I used:
13 Tbsp + 1 tsp heavy cream
1/3 cup whole milk
2 egg yolks
3 1/2 Tbsp sugar
1 1/3 tsp vanilla
4 Tbsp sugar for topping

The link above is broken, so here is the recipe from Dorie:
1 1/4 cups heavy cream
1/2 cup whole milk
3 large egg yolks
1/3 cup sugar
2 tsp vanilla extract

About 6 tbsp sugar or sifted light brown sugar for topping

Center a rack in the oven and preheat the oven to 200F. Put the baking dishes on a baking sheet lined with parchment or a silicone mat.
Bring the cream and milk just to a boil.
In a 1-2 quart glass measuring cup or in a medium bowl, whisk th egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter or the hot liquid – this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the cream and milk. Give the bowl a good rap against the counter to de-bubble the custard, then strain it into the baking dishes.

Bake the custards for 50-60 minutes, or until the custards are set – tap the sides of the dishes, and the custards should hold firm. Lift the dishes onto a cooling rack and let the custards cool until they reach room temperature.

Cover each custard with plastic wrap and refrigerate for at least 3 hours, preferably longer. (The custards can be kept in the refrigerator for up to 2 days.) For the sugar to be successfully caramelized, the custards need to be thoroughly chilled.

To caramelize the sugar topping with a blowtorch, work on one dish at a time. Sprinkle the top of each custard evenly with sugar – about 1 tablespoon for each dish – then brown the sugar, cooking until it bubbles and colors. Wait until the bubbles subside before serving the crรจmes.

To caramelize the sugar in a broiler, preaheat the broiler and fill a shallow roasting pan with the ice cubes. Sprinkle the custards with the sugar, put the baking dishes on the bed of ice and run the custards under the broiler. Don’t move away from your oven – depending on your broiler, it can take seconds or minutes to caramelize the sugar, and you don’t want to miss the moment and ruin the topping. When the sugar bubbles and browns, pull the custards out, remove them from their ice bed and let them settle down before serving.

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11 Responses to “Spice Apple Bars”

  1. #
    Amanda — January 28, 2009 at 2:36 pm

    I wish I could run home & bake these right now! They look so delicious & how could you go wrong with apples & cinnamon? I can’t wait to try these soon.

  2. #
    Katie — January 28, 2009 at 2:45 pm

    They look so good! I LOOOVE the cute apple backround too! ๐Ÿ™‚ ๐Ÿ™‚

  3. #
    Joelen — January 28, 2009 at 4:52 pm

    These look great!

  4. #
    bensbaby116 — January 28, 2009 at 4:57 pm

    I made these from Katie’s blog in the fall and took them to a school function. One of my student’s dads ate several of them. A few weeks later I made chocolate chip cookies because they’re usually a hit with everyone there, and the same dad was like “awww. where are those apple bars? I was hoping for those again.” ๐Ÿ™‚ They are truly wonderful!

  5. #
    Jen — January 28, 2009 at 5:52 pm

    I agree! These are amazing. I send baked goods with hubby about once a week and these got so many more comments than usual. I’m actually making them again this weekend.

  6. #
    Megan — January 29, 2009 at 4:15 am

    I saw that recipe last year, and I wish I had made them. They look so good.

  7. #
    Julie — January 29, 2009 at 10:35 pm

    Free manual labor in exchange for apple bars? Sounds like a deal to me. I’ll have to offer that up next time I have to call a plumber ๐Ÿ™‚

  8. #
    Stephanie Wagner — February 17, 2009 at 12:22 am

    Scott made these tonight and they were AMAZING! Seriously, AMAZING!

  9. #
    Amanda — February 23, 2009 at 4:59 pm

    I made these this weekend….they were fantastic! At 10 last night Sam had to ask me “are you still eating that apple cake?” Yes. I was. I saved one more piece for after work today!

  10. #
    creativecarryout — February 26, 2009 at 10:55 pm

    Oh, my dad would love these. I have an apple bread recipe that he always requests. I’ll bookmark this one to try too. Thanks.

  11. #
    Carly — April 28, 2010 at 10:37 pm

    I made these yesterday and think they are fabulous! So gooey, but so much better the next day! Thankyou for sharing! =)

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