I'm in Love with Creme Brulee!!

And no, I'm not happy about it. 

BECAUSE CREME BRULEE IS  FATTENING!!!

And it's so easy to make, from only five ingredients, that I doubt I'll find the willpower to not whip up a batch every week or two!!!!

Creme Brulee is an example of a baked custard.  A custard is a liquid thickened or set by the coagulation of egg proteins. Basically, you mix eggs yolks and granulated sugar until well combined. Then, after gradually stirring in heated heavy cream, you toss in a bit of vanilla and salt. Voila!  Your custard mixture is ready to be poured into porcelain ramekins or gratin dishes.

Here, I've chosen gratin dishes, because I like the way they look. But if you just want a taste (and fewer calories), go with small ramekins.

You might notice that I've placed a towel under the gratin dishes. I tried this method, per my baking book, but decided I didn't like it. For two reasons: the towel made the bottom of the hotel pan uneven, and the towel absorbed a lot of water, which made the pan heavier, and thus harder to maneuver. 

The whole point of the towel is to insulate the bottoms of the gratin dishes from the heat of the oven. An easier way to do this is to double-pan: place a second hotel pan inside the first.

Also, notice that I'm using a plastic beverage pitcher to pour the hot mixture into the individual dishes. The plastic doesn't conduct heat, which keeps my hand safe from getting burned, while the spout makes a simple and controlled task of the pouring. 

Here's a better picture of the towel. The next step is to fill the pan with hot water, to create a water bath. You do this so the edges don't overcook before the middle has time to set. I used water from the hot water dispenser in the kitchen next door. It's kept hot enough for hot tea. Using a plastic pitcher is a good idea here, too, as you don't have to struggle with oven gloves, which you'd need with a metal pitcher.

Tip: don't add the hot water to the pan until you've placed the hotel pan on the oven shelf. If you pour the water in before you carry the pan to the oven, you might trip and burn yourself. 

The custards bake at 325 degrees, until set. TIP: don't let the custards get higher than 185 degrees. Or they might curdle. Overbaked custards turn watery when the moisture in them separates from the toughened egg proteins. Use your thermometer to pull the creme brulees from the oven when they're at 180 degrees. The centers may not be completely set; don't worry, they'll continue to cook after being removed from the oven.

Remove the ramekins or gratin dishes from the water bath and let them cool on a rack. Once cool, refrigerate. When ready to serve, sprinkle the tops liberally with white  or brown sugar. Caramelize the sugar using a broiler or hand-held torch. Serve within an hour, before the sugar tops soften. Note: if you don't add the sugar, the creme brulees will happily last in your fridge for over a week. 

YUM!!!!