Creme Brulee Recipe - Laura Vitale "Laura In The Kitchen" Episode 10

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla beans

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more affordable and readily available.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar can add a richer flavor.

Preheat the oven to 300°F.

In a large bowl, add 6 egg yolks and 1/2 cup granulated sugar, and whisk together.

Heat the heavy cream in a saucepan until just before boiling, being careful not to boil it.

Add vanilla to the egg yolk and sugar mixture.

Zest an orange and add about 1 teaspoon of the zest to the mixture.

Whisk the egg yolk mixture until it becomes pale.

Slowly pour the heated cream into the egg yolk mixture while whisking to temper the eggs.

Add a tiny pinch of salt to the mixture and whisk until combined.

Fill the ramekins with the mixture, about an inch high, and use extra ramekins if needed.

Prepare a water bath by placing the filled ramekins in a baking dish and adding hot water halfway up the sides of the ramekins.

Bake in the oven for about 45 minutes, or until they feel set when shaken.

Let the ramekins cool at room temperature for 30 minutes.

Refrigerate the ramekins for 2.5 to 3 hours.

After chilling, sprinkle a tablespoon of granulated sugar on top of each ramekin.

Using a kitchen blow torch, caramelize the sugar on top until even, being careful not to burn it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens