Today is Valentine’s Day! Are you planning on making a special dessert? If you are, what better way to end your dinner celebration than with a decadent dessert like Crème Brulee. It’s not just for eating at restaurants. Oh no, you can make it at home and it’s much easier than you might think. The only special equipment you’ll need is a kitchen torch which are readily available at stores such as Walmart or Target or any specialty kitchen stores. Once you have the basic recipe down, the flavor possibilities are endless.

Today’s recipe is for a basic vanilla crème brulee that we’ll top with fresh raspberries {feel free to top it with whatever fresh berries you like}. Because it will need to cook for a bit and then set up in the fridge you’ll need to start your crème brulee early in the day. This frees you up to focus on your menu and who knows perhaps a little time to relax later in day ; )

We start with heavy whipping cream and a vanilla bean. If you don’t happen to have a fresh vanilla bean, don’t worry you can substitute 1 teaspoon of PURE vanilla extract ; ) Then we’ll whisk together sugar and egg yolks. Mix together and bake in a ban marie {that’s just a fancy term for water bath} See easy peasy.

So grab your ramekins and kitchen torch and let’s get cookin’

What you’ll need: {Makes 8, 7 ounce ramekins}
4 cups heavy whipping cream
1 vanilla bean OR 1 teaspoon PURE vanilla extract
6 egg yolks
1/2 cup caster sugar
1/4 cup raw cane sugar
6 ounces fresh raspberries

What to do:
1. Add cream and vanilla bean OR extract to large sauce pan. Place over medium-high heat and bring to a boil. Stirring constantly. After cream has boiled, removed from heat and allow to cool.

2. WHILE cream is cooling, into your mixing bowl add sugar, egg yolks. With a whisk attachment mix over medium speed until mixture is light and creamy {approximately 4-5 minutes} GRADUALLY add cooled cream mixture into egg mixture until well combined.

3. Preheat oven to 325 degrees. Place ramekins into a deep sided baking/roasting tray. Pour the cream mixture into ramekins. Place WARM water into roasting pan so that is reaches half way up side of ramekins. CAREFULLY place roasting tray into oven and bake 45-55 minutes until mixture has set up. It will be jiggly in the middle and set around the edges.

4. Place ramekins into refrigerator and allow them to completely set up for 2-4 hours.

5. Remove ramekins at least 30 minutes prior to serving. Place raw cane sugar onto the tops of each ramekin. Gently rotate ramekins so sugar is evenly distributed. Using your kitchen torch brown the tops of each ramekin. Garnish with fresh berries.

Note: Cooked Crème Brulee will keep in the fridge for a few days ; )

Buon Appetito!

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