Now we aren't gonna lie, we had a lot of people telling us that this dessert was going to cause us heart pain. A LOT of heart pain.
But surprisingly, it was awesome! Awesome meaning zero freak outs and one very funny moment that lasted quite some time. Read on!Ingredients: sugar, eggs, vanilla extract, and heavy whipping cream.
The very first move is to get only the egg yolks. Not the egg whites! We collected the egg whites for the first egg but no worries!
While Kelsey cracked eggs, Alixx got the cream mix going. First of all heavy whipping cream in a saucepan.
Then add your vanilla extract. Allow this to simmer over medium to low heat. Keep an eye on it and get back to the egg yolks!
Once all the eggs are cracked add some sugar and...
Whip it up!
Once it gets to a nice pale yellow slowly, very very SLOWLY add the warm cream mix. If you add it too fast you will cook the eggs. That is very bad! Sinfully bad.
Once you've mixed it all in grab a friend and ladle it into your ramekins! If you run out don't be foolish and suggest to throw out the rest, simply find a bigger bowl and make a MASSIVE one. Everyone wins.
Place the ramekins on a baking sheet and then into the oven and pour water into the sheet to about half way up the ramekins... or as much as the sheet allows.
AH! The moment of truth. Alixx never stood a chance.
"Don't make me laugh."
Slowly lifts pan barely off rack, "Lift-off!"
Immediately spills a tiny bit of water, "Oh GOD!"
Kelsey begins to laugh.
A little bit more water spills and sizzles," Stop it! Don't make me laugh" Alixx says desperately
It all went downhill from there. Alixx and Kelsey couldn't stop laughing literally 3/4ths of the water spilled into the oven.
But no worries, the crème brûlée was fine! It was then chilled and placed in the fridge for roughly 3 hours.
Once ready to serve, professionally spread some sugar over the top.
FLAME ON! Get a manly propane torch and let your inner pyromaniac frolic.
And yes. We didn't take pictures. WE'RE SORRY!
- 10 whole egg yolks
- 4 cups of heavy whipping cream
- 1 tbsp of vanilla extract
- 3/4 cup of sugar
- Preheat oven to 325 degrees.
- Separate the egg yolks from 10 eggs.
- Add sugar and whip until pale yellow and thick.
- Over medium-low heat add heavy whipping cream and vanilla and allow to simmer.
- Slowly drizzle the cream mix in to the egg mixture being careful not to cook the eggs with the warm mix.
- Pour the mix into the ramekins and place on a baking sheet. Fill the baking sheet with water until it comes halfway up the ramekins.
- Bake for 30 minutes or until it no longer jiggles in the center.
- Cool on countertop, then chill for 2-3 hours in the fridge.
- To serve sprinkle with sugar and torch!
- Eat immediately!