My Dad’s Crème Brûlée
Yield: serves 6
Prep Time:20 minutes
Cook Time:about 40 to 45 minutes
Total Time:5+ hours, for chilling
1 pint of whipping cream
6 egg yolks
1/4 cup coconut sugar
1 Tablespoon vanilla
pinch of salt
3 to 4 cups warm water (water bath)
1-2 teaspoons superfine raw cane sugar (topping)
Preheat oven to 300°F. Spray ramekins with non-stick cooking spray or butter, place inside a 9x13 baking dish (for water bath) and set aside.
Add cream and vanilla to a sauce pan, heat over medium heat stirring often to keep the cream from burning. Heat just until it begins to bubble (about 10 minutes) and remove from the heat and set aside to cool.
Crack the eggs into a bowl and carefully separate the egg whites from the egg yolks. Place the egg yolks into a large bowl.
To the large bowl, add the 1/4 cup coconut sugar and using a hand mixer whisk the egg yolks and sugar together until it turns into a thick, light colored creamy mixture. Make sure it is smooth, as when using the coconut sugar you have to mix for about 2x as long as using granulated sugar.
Optional: Using a clean coffee grinder, grind up the coconut sugar into a fine powder to make combining with egg yolks easier.
Using a ladle, add one scoop of the cooled cream to the egg and sugar mixture while stirring continuously. Continue stirring and add the hot cream one ladle at a time until about 1/2 the cream has been added, as you want to temper the mixture without causing the eggs to cook. Once 1/2 the cream has been added, you can slowly pour the remaining cream into the mixture while continuing to stir.
Add the salt and whisk to combine.
Place the ramekins and 9x13 dish inside the oven and pull the rack out to ladle the mixture into the ramekins, filling about 3/4 of the way.
Very carefully add warm water to the 9x13 dish so the water bath is 3/4 of the way up the side of the ramekin. The water creates a hot water bath so the crème brûlée bakes more evenly. Make sure the water isn’t being poured onto or splashing into the ramekins, it can ruin the crème brûlée.
Bake for 40 to 45 minutes, until the crème brûlée is set with only a slight jiggle.
Remove from the oven, and remove the ramekins from the water bath carefully as to not get any water on the crème brûlée. Let them cool on the stove for about 45 minutes. Then move to the fridge to cool completely for a minimum of 2 hours. But you can make these up to 3 days in advance!
Make sure not to cover them in the fridge, as they cool they will let off steam and the condensation can ruin the top.
Before serving, sprinkle each ramekin with 1-2 teaspoons of pure cane sugar.
Using a torch, lighter or the broiler heat the sugar to melt and carmelize on top of the crème brûlée.
If using a torch, make sure you hold the flame a few inches away as to not burn the sugar and get even carmelization.
If using a lighter (it takes FOREVER) but be patient.
If using the broiler, make sure to watch the crème brûlée to ensure it doesn’t burn.
Top with whipped cream and/or fresh berries and enjoy!