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 crèmes.
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum. I bet your kitchen smelled amazing while these were baking!
Awesome! These are sooooo something I would love. I’m also totally with you on the whole bar cookie thing. It’s so easy to just do one thing and then lounge until they done.
So many bloggers are making cookie bars and blondies these days. I’ve tried the snickerdoodle blondies, and they are so good!!! YUM! Lovely photos!
We do love Snickerdoodles! I have never made a good blondie and have not made many bar cookes…so it is time to start! Thanks!
~Nancy
We do love Snickerdoodles! I have never made a good blondie and have not made many bar cookes…so it is time to start! Thanks!
~Nancy
mmmm I don’t mind your bar kick one bit! yum!
Yum! What a great idea.
I’ve made been making these for a couple of years. My family and I LOVE them. I was making them so often I pretty much had the recipe memorized! Yours look great! I hope your sister gets a chance to try them sometime.
~ingrid
Btw, anything in the bar form rocks over regular cookies! 🙂
I’m pretty sure I want to leave work immediately and make these!
When I saw these pop up in my google reader yesterday, I made them right away! Mostly because we were snowed in and I had everything on hand. They are so simple, but so wonderful. We loved them! Thanks for sharing! 🙂
Glad you like my recipe! 🙂 Gorgeous photos!
I am going to have to try these as I love snickerdoodles and blondies!
Great recipe!
I used it (don’t worry – gave you credit!), and added to it. Check out my More is More Bars (aka Sinckerdoodle Cranberry Chocolate Cheesecake Blondie Bars).
http://eatrunread.blogspot.com/
I made these for my boss’ family (they are having a rough few weeks) and as far as I know they were a hit with the kids! Unfortunately I did not get to try one myself, but they looked delish! Thanks for the recipe!
Snickerdoodles are my favorite cookie, so cannot wait to try this recipe!
I made these this weekend and they were so good. So moist and thick and cinnamon sugary!! I posted them on my blog! 🙂
http://ashleyscookingadventures.blogspot.com/2010/03/snickerdoodle-blondies.html
Thanks so much for sharing!
I made these with a slight variation to the size and crust. My roommates and I nearly died when they were in the oven, the smell was incredible. I took a pan to class and they were devoured. I was slightly happy about this because I would have finished them myself!
http://mysceneandherd.blogspot.com/2011/03/snickerdoodle-blondies.html
So glad you enjoyed the recipe.
Pinned this. Made it. LOVED it! Recommended it and have shared the recipe to others! Blogged about how great they are: http://spotofteadesigns.com/2014/04/pinned-recipes-tested-with-reviews/
beantownbaker — April 21st, 2014 @ 5:13 pm
So glad you enjoyed them (and pinned them, and blogged about them!)