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.

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10 Responses to “Cookie Dough Chocolate Ice Cream Cupcakes”

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    1
    Janna — June 2, 2008 at 2:43 pm

    These look awesome!
    Did it take a long time to get the ice cream to freeze?

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    2
    Jen — June 2, 2008 at 8:03 pm

    Janna,

    I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.

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    3
    Lisa — June 5, 2008 at 4:03 pm

    I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.

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    4
    Ivy — June 5, 2008 at 6:34 pm

    This was a REAALLY good idea!
    I love cookie-dough anything. 🙂

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    5
    Katie — June 7, 2008 at 5:28 pm

    I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!

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    Jen — June 12, 2008 at 3:40 pm

    That’s awesome Katie – glad I’m not the only cake mush eater out there!

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    Teanna DiMicco — April 21, 2009 at 2:38 pm

    This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!

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    8
    Hillary — April 21, 2009 at 4:32 pm

    What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?

    Hillary
    Chew on That

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    Cathy - wheresmydamnanswer — April 21, 2009 at 4:47 pm

    These are so incredible – Love them!!!

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    10
    Jen — April 21, 2009 at 5:01 pm

    Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.

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